Kitchen - Supervisor

About this role

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

What You Will Accomplish • Manage kitchen operations including food preparation, cooking, and presentation. • Ensures compliance with food safety and sanitation regulations.    • Supports an environment of high efficiency, quality, and customer service.  • Maintains detailed knowledge of all menus, recipes, food quality standards, and regulations. • Assists with overseeing the planning of production for line operation. • Controls the quality and consistency of all food served. • Working Supervisor responsible for cooking all menu items for Breakfast, Dinner, and Banquet functions. • Maintains cleanliness of all food prep and production areas.  Assists in daily and weekly cleaning tasks.  • Assists in training all back of house team members. • Assists in checking and receiving orders.  Maintains organization and cleanliness of all BOH storage and work areas. • Ensure work areas are set no less than 20 minutes prior to service. Ensure all food supplies necessary for service are in appropriate supply on a timely basis. • Assist in controlling food cost with guidance from Food & Beverage Manager. • Prepare and properly store food items for advanced production. • Report any maintenance or security problems to the appropriate department promptly.

• Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants. • Assist in directing and correcting the presentation and portioning of food. • Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. • Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines. • Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed. • Reads menu to estimate food requirements and requisitions food from storage. • Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature. • Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings. • Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. • Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws required the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

What You Will Bring • Knife skills knowledge preferably. • Active state ServeSafe food handler card. • Positive contributions to the team and positive moral to continue the company culture.

Great If you have • 1-2 years proven kitchen experience in a supervisory role. • Culinary degree or training desired. • Prior lead or supervisory experience desired. • Available weekends, holidays, and be flexible to work AM/PM shifts according to business demands • Proven mentoring and development skills for both exempt and non-exempt staff • Knowledge of restaurant establishment back of house • Computer savvy in Microsoft applications required • Strong financial competency is desired • Excellent communication, organizational and time management skills • Demonstrated ability to lead a team • Adaptable, flexible, positive attitude • Previous Marriott experience • Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. • Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills. • Requires ability to serve needs of guest through verbal face-to-face interactions. • Must demonstrate positive attitude and professional demeanor. • Requires communication and interpersonal skills and commitment to a high level of guest satisfaction. • Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. • Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. • Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working holidays, weekends and alternate shifts. • Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Physical Requirements: While performing the duties of the job the team member regularly stands and walks for sustained periods of time.  Works at a quick pace, maneuvering between activities occurring simultaneously.

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