Culinary Supervisor - Memphis, TN 44253 https://inntrack.snaphire.com/job?jobmc=44253GOOGLE https://inntrack.snaphire.com/job?jobmc=44253GOOGLE
Careers at Valor Hospitality Partners Valor Hospitality Partners
Salary:

Location: Memphis, TN 38111 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Food & Beverage
Career Level:
Work Hours:

Date Posted: 11 Jul 2019

Valid Through: 10 Aug 2019 14:05

The Holiday Inn University of Memphis and Fogelman Executive Conference Center on the campus of the University of Memphis is seeking a Culinary Supervisor.

 

Accurately and efficiently prepare food item such as meats, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking adhere to quality standards while maintaining a safe sanitary work environment. Knowledgeable and skilled at broiler, sauté and grill operations. Able to operate all kitchen equipment. Supervise and hold accountable for quality all cooks during operations.

 

 

Requirements:

  • Complete opening and closing checklists.
  • Inspects all food storage areas daily for organization, rotation of product to minimize waste.
  • Refer to Daily Prep List at the start of each shift. Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
  • Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.
  • Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
  • Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
  • Promptly report equipment, food quality, and shortage or safety problems to Executive Chef / F& B Director
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Handles store, label, and rotate all products properly and in accordance to applicable state laws.
  • Participate in food, health and safety inspections and audits.
  • Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all of the food production areas within the kitchen.
  • Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
  • Check out all work stations including the associate cafeteria. Ensure proper set-up for AM and PM dining.
  • Ensures cleanliness and sanitation of work areas following government laws & regulations (i.e. Department of Health).
  • Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate with the guidance of the restaurant management team.
  • Completes kitchen schedules and submits edit and PTO requests to Human Resources.
  • Perform other duties as assigned, requested or deemed necessary by management.  

Culinary Supervisor - Memphis, TN

The Holiday Inn University of Memphis and Fogelman Executive Conference Center on the campus of the University of Memphis is seeking a Culinary Supervisor.

 

Accurately and efficiently prepare food item such as meats, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking adhere to quality standards while maintaining a safe sanitary work environment. Knowledgeable and skilled at broiler, sauté and grill operations. Able to operate all kitchen equipment. Supervise and hold accountable for quality all cooks during operations.

 

 

Requirements:

  • Complete opening and closing checklists.
  • Inspects all food storage areas daily for organization, rotation of product to minimize waste.
  • Refer to Daily Prep List at the start of each shift. Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
  • Pull all food needed for daily production from walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.
  • Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
  • Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
  • Promptly report equipment, food quality, and shortage or safety problems to Executive Chef / F& B Director
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Handles store, label, and rotate all products properly and in accordance to applicable state laws.
  • Participate in food, health and safety inspections and audits.
  • Attend all associate meetings, come up with sound suggestions on associate problems and promote and maintain effective communication between all of the food production areas within the kitchen.
  • Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
  • Check out all work stations including the associate cafeteria. Ensure proper set-up for AM and PM dining.
  • Ensures cleanliness and sanitation of work areas following government laws & regulations (i.e. Department of Health).
  • Supervise the restaurant associates; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate with the guidance of the restaurant management team.
  • Completes kitchen schedules and submits edit and PTO requests to Human Resources.
  • Perform other duties as assigned, requested or deemed necessary by management.  

Job Details

Reference # 44253
Posted on 11 Jul 2019
Closes on 10 Aug 2019 14:05
Property name Holiday Inn University of Memphis/Fogelman Executive Conference Center
Location(s) Memphis, TN
City Name
Department Food & Beverage
Career level
Hours/Status
Pay range ($low)
Pay range ($high)
Bonuses No
Benefits Med/Den/Life Ins; 401(k); PTO
More details (document)
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