The Kitchen Supervisor, under the direction of the Executive and/or Sous chef, supervises and coordinates activities of culinary/kitchen staff. Determines how food should be presented and creates decorative food displays while maintaining proper portion control. Assists management in hiring, training, scheduling, evaluating, counseling, coaching, and motivating employees. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service, and works as team leader to motivate and build culinary teams.ESSENTIAL JOB FUNCTIONS:
-Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef.
-Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc.
-Ensure the quality of the food items and notify Chef if a product does not meet specifications.
-Ensure production of food in a timely manner.
-Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards; report issues or opportunities for improvement to Chef or direct supervisor.
-Ensure team controls proper usage and rotation of food.
-Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
-Maintain a neat, clean and sanitary kitchen/work space/workstation.
-Ensure outlined prep is completed in a timely manner for the next shift.
-Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty; be willing to see and adjust to changes which may occur in work environment and/or workload.