Job Description
Job Summary
Kitchen Supervisor
Meliá Orlando Suite Hotel
Celebration, Florida
In a company as large as your world, all that’s missing is YOU.
If you join Meliá Hotels International, you will immediately be empowered to enhance the experience of every guest. We put the emphasis on having a qualified team of people working in an environment where flexibility, motivation, commitment, involvement and enthusiasm prevail. We work together to grow in a company that is the leader not only in our different lines of business but also in people management, one of our main foundations. For those reasons and because we know that you are talented, ambitious, and are seeking to grow and improve as a professional, we are inviting you to come and achieve your dream with us!
Meliá Hotels International is the largest resort hotel company in the world. With 372 hotels worldwide, and growing, the company has been firmly committed to international development.
Values
- Service vocation Because our guest is our reason for being
- Excellence Because we do things right: with professionalism, efficiency and agility
- Innovation Because we anticipate and evolve to be better every day
- Proximity Because we love to share, listen... feel
- Consistency Because we do what we say
Benefits & Perks
- Competitive Compensation: Pay rates that meet or exceed area standards.
- Competitive Benefits Plans: Health, dental, vision, and supplemental insurance.
- Work/Life Balance: Holiday, vacation, and sick pay.
- Worldwide Hotel Booking Discounts: Amazing discounts to everyone who is part of the company, including our family or friends.
- Partner Discounts : Meliá Hotels International takes advantage of its leading position on the international market, striking deals with other companies to offer our employees products or services at a more competitive price. For example, theme parks, banks, airlines, insurers, and gyms, etc.
Essential Duties:
- Supervise day-to-day operation of the kitchen as needed; check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
- Acts as Chef on Duty when Head Chef is not present.
- Coach staff in the moment and as needed on proper cooking techniques, SOP follow through, and kitchen maintenance.
- Monitor performance of staff and document violations as needed. Prepare Discipline Forms and submit to Head Chef for approval.
- Monitor daily labor and adjust staffing levels as needed based on occupancy and restaurant volume.
- Attend daily morning or afternoon Standup Meetings in absence of Head Chef.
- Assist in creating and testing new recipes and menu design.
- Inspects the cleanliness of the line floor and all kitchen stations on a consistent and routine basis. Maintains and strictly abides by proper storage procedures and state sanitation and health regulations. Maintains high standards of sanitation at all times and maintains the cleanliness of all but not limited to cooking equipment, work area. Reach-ins, walk-ins and counters used during shift. Must ensure cleanliness standards in the kitchen meet or exceed the state and local Health Board Inspection and hotel requirements. Completes all cleaning functions as directed by kitchen cleaning schedule and/or Kitchen Manager.
- Determines the minimum and maximum stocks of all food, material and equipment. Assists in receiving items and taking inventory as required.
- Prepare and cook orders (hot and cold meal) for daily operations in accordance with portion and quality standards specified in recipes.
- Check food line to ensure that all required items are stocked with backups in their proper locations. Continuously restocks items as needed.
- Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service and relation to the pass and pick-up food.
- Perform all methods of cookery and portion control and garnishes all dishes in accordance with specifications, timing and standards set by the Executive Chef and/or Kitchen Manager.
- Responsible for ensuring that all product is properly stored, equipment shut down, and the kitchen properly secure prior to leaving at the end of the evening shift.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. Notify maintenance of any needed repairs.
- To respect any confidential information received regarding guests, staff and management.
- Anticipate guests’ needs, respond promptly and acknowledge guests even when busy.
- To observe all security, health and safety regulations.
- Maintain complete knowledge and comply with all departmental policies and service procedures.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
- Maintain a clean and organized work area.
- Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager.
- Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
- Maintain positive guest relations.
- Handle guest complaints following the instant pacification procedures and ensuring guest satisfaction.
- Be up-to-date with all Hotel features and local attractions/activities to respond accurately to any guest inquiry.
- May assist by performing other front office duties as needed.
- Ensure uniform and personal appearances are clean and professional, and maintain confidentiality of proprietary information.
- Successful completion of the training/certification process.
- Attend all trainings and daily, weekly and/or monthly meetings.
note that the foregoing qualifications are minimum essential requirements and there may be other requirements that arise based on business need.
Only candidates with authorization to work in the U.S.A. will be considered. At this time, no monetary relocation assistance is available.
Job Type: Full-time
