Culinary Banquet Supervisor (FT)

SUMMARYThis position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Demonstrates by example using proper food-handling techniques.ESSENTIAL DUTIES AND RESPONSIBILITIESExceptional culinary and knife skills are mandatoryMust be a leader and have a great knowledge of both hot and cold food preparation and productionWork well under pressure and meet deadlines effectivelyGood rapport with fellow employees and reflect positive attitudeAssist in the training of employees to company standardsActively participates as a member of the management teamReport to work on time, in uniform and with proper toolsComplete all assignments requested of youMaintain a high standard of sanitation and safetyKeep waste and spoilage to a minimum by proper rotation, storage, and usage of all food itemsMust follow proper grooming and dress standards set forth by the Employee HandbookResponsible for cleaning and sanitation of own area using Health Department guidelinesMaintain open line of communication with supervisorMust understand and abide by environmental practices of the resortOther duties as assignedEDUCATION/EXPERIENCECollege or culinary training or extensive cooking and production experienceMust have a minimum of 3 years work in a food preparation positionMust have a minimum of 1 years working in a supervisory role in a large kitchenOTHER SKILLS AND ABILITIESProfessional communication skills, oral and writtenOrganizational and leadership skillsWorks well under pressureCan efficiently solve problemsCommitment to quality serviceBasic math skillsKnowledge of basic training techniquesAwareness of local, state and federal health and sanitation lawsUnderstanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machineSUPERVISORY RESPONSIBILITIES (If applicable)Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menusMake sure all prep is getting done in a timely mannerOrder products for next day's businessDelegate work and requisition pick-ups to other employeesCreate daily specials for your outletKeep employees motivatedKeep everyone informed of special soups, anything we are out ofPrepare proper weekly schedule according to forecasted businessTYPICAL PHYSICAL DEMANDSRegularly required to stand, walk, talk or hear, listen, taste and smellMust be able to stand for long period of time; frequently required to sitMust be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reachSafety Sensitive - positive will work daily with knives, slicers, hot oil, and gas stovesTYPICAL MENTAL DEMANDSRequires the ability to interact with people beyond giving and receiving instructionsMust be adaptable to performing under stress when confronted with an emergencyMust be able to effectively handle stressful and compromising situations while remaining focused and professionalMust be able to deal with difficult people without losing perspectiveMust be able to work productively under strict time restraints with variable deadlinesWORKING CONDITIONSMust be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.COMMENTSNative American Preference will apply. Must be able to pass a background investigation and Drug Screen as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality