F&B Supervisor

Augusta, ME - USA

Monthly Salary: Not Disclosed

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Prepare and cook a variety of dishes according to recipes portion standards and quality expectations.
Supervise and support kitchen staff during service ensuring smooth workflow and communication.
Monitor food preparation cooking and holding times to ensure timely delivery and food safety.
Ensure cleanliness organization and sanitation of all kitchen areas and equipment.
Assist with training new kitchen staff and provide ongoing coaching and feedback.
Maintain inventory levels by tracking usage assisting with ordering and minimizing waste.
Coordinate with the Sous Chef or Executive Chef to execute daily specials and menu changes.
Uphold all food safety and sanitation standards including proper storage labeling and FIFO rotation.
Fill in for other cooks as needed and handle multiple stations during peak service times.
Supervise the kitchen by directing employees on job duties and daily tasks.
Assist Managers in documenting and evaluating employees.
Create and implement the daily specials.
Communicate observations of the performance of employees to culinary management.
Always maintain soap and sanitation buckets at each station.
Open kitchen and Close kitchen in the absence of culinary leadership.
Adhere to all prepared written recipes for all menu items.
Report out-of-stock items to the culinary leadership.
Prepare all sauces and all dishes for breakfast dinner menus.
Help set up the restaurant and employee cafeteria buffet as applicable.
Prepare all menu and featured items under the Executive Chefs direction.
Supervise and assist dishwashers and pantry personnel.
Perform the duties of the Prep List schedule.
Assist with banquet preparation.

Requirements

2 years of cooking experience in a professional kitchen with leadership experience preferred.
Solid knowledge of cooking techniques kitchen equipment and food safety protocols.
Strong organizational skills and attention to detail.
Ability to lead by example and communicate effectively with team members.
ServSafe or equivalent food safety certification (required or willing to obtain).
Strong attention to detail organization and time management.
Ability to follow recipes and take direction.
Ability to work in a high-pressure fast-paced environment.
Physical stamina for standing lifting and working in a hot kitchen for extended periods
Must be available for evenings weekends and holidays.
Must know the English language to effectively communicate with guests associates and vendors.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.

Required Experience:

Manager

Prepare and cook a variety of dishes according to recipes portion standards and quality expectations.Supervise and support kitchen staff during service ensuring smooth workflow and communication.Monitor food preparation cooking and holding times to ensure timely delivery and food safety.Ensure clean...

Prepare and cook a variety of dishes according to recipes portion standards and quality expectations.
Supervise and support kitchen staff during service ensuring smooth workflow and communication.
Monitor food preparation cooking and holding times to ensure timely delivery and food safety.
Ensure cleanliness organization and sanitation of all kitchen areas and equipment.
Assist with training new kitchen staff and provide ongoing coaching and feedback.
Maintain inventory levels by tracking usage assisting with ordering and minimizing waste.
Coordinate with the Sous Chef or Executive Chef to execute daily specials and menu changes.
Uphold all food safety and sanitation standards including proper storage labeling and FIFO rotation.
Fill in for other cooks as needed and handle multiple stations during peak service times.
Supervise the kitchen by directing employees on job duties and daily tasks.
Assist Managers in documenting and evaluating employees.
Create and implement the daily specials.
Communicate observations of the performance of employees to culinary management.
Always maintain soap and sanitation buckets at each station.
Open kitchen and Close kitchen in the absence of culinary leadership.
Adhere to all prepared written recipes for all menu items.
Report out-of-stock items to the culinary leadership.
Prepare all sauces and all dishes for breakfast dinner menus.
Help set up the restaurant and employee cafeteria buffet as applicable.
Prepare all menu and featured items under the Executive Chefs direction.
Supervise and assist dishwashers and pantry personnel.
Perform the duties of the Prep List schedule.
Assist with banquet preparation.

Requirements

2 years of cooking experience in a professional kitchen with leadership experience preferred.
Solid knowledge of cooking techniques kitchen equipment and food safety protocols.
Strong organizational skills and attention to detail.
Ability to lead by example and communicate effectively with team members.
ServSafe or equivalent food safety certification (required or willing to obtain).
Strong attention to detail organization and time management.
Ability to follow recipes and take direction.
Ability to work in a high-pressure fast-paced environment.
Physical stamina for standing lifting and working in a hot kitchen for extended periods
Must be available for evenings weekends and holidays.
Must know the English language to effectively communicate with guests associates and vendors.
Ability to scrupulously follow all StepStone and hotel policies and procedures.
Attend required meetings.

Required Experience:

Manager