Edgewood Tahoe Resort
Cook Supervisor
Edgewood Tahoe Resort, Stateline, Nevada, us, 89449
Position Summary:
As a Cook Supervisor at Edgewood Tahoe, you are responsible for assisting with training staff, monitoring food purchases, labor cost controls, and recipes. You have a “hands-on” job, working with the culinary staff in the department as well as other projects, daily guest interactions, and specials. All food service falls under your supervision. You will be expected to audit and maintain the highest professional food quality, presentations, and sanitation standards.
Essential Functions:Memorize recipes and procedures; make recommendations for menus.Cook food in accordance with management specifications; assemble meals.Stock and clean work area; work safely and report any maintenance needs.Communicate with “front of the house” and chef; keep management informed of food quality challenges.Assist co-workers as needed.Conduct themselves as an experienced team leader with a broad background in the hospitality industry.Well-rounded, hands-on, reliable team player with proven ability to supervise, help business leaders improve practices and policies, and find more efficient methods for companies to realize increased revenues and net income in assigned area.Ability to work in multiple kitchen environments or culinary departments.Highly capable of working and managing outlets and providing guidance.Possess very strong interpersonal, communication, and consensus-building skills; willing to work on developing and managing key relationships across the organization.Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations.Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused, and career-minded individuals.Able to produce recipes for cold/hot food. Follow recipes, proficient in Expo, Fry, Grill, Sauté, and Pantry areas.Uphold and demonstrate the highest level of integrity in all situations and recognize standards.Develop a “can-do” attitude and mentor “whatever the guest needs/wants.” Embrace special requests.Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a responsible manner.Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.Monitor and execute daily station checks to ensure all stations are appropriately stocked for the daily/weekly business volumes.Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus and meal periods.Ensure proper usage and rotation of all perishable food items to minimize waste.Ensure that all outlets maintain cleanliness, sanitation, and organization of assigned work areas within department and NNHD guidelines.Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements.Maintain operational control of purchasing, receiving, product and purveyor lists. Practice FIFO at all times.Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.Coordinate with Engineering for preventive maintenance through HotSOS and property leaders.Coordinate with Safety Team and report any issues immediately to Chef de Cuisine with follow-up.Provide staff with proper training and developmental opportunities that aid in career aspirations.Proficient in providing performance feedback, coordinate disciplinary actions and coaching employees.Continuously monitor, train, and improve performance and productivity of staff.Coordinate with other departments to maximize service levels for guests.Review Guest Feedback and make adjustments that are applicable.Maintain open communication with all departments and staff.Other duties as assigned. Responsibilities and activities may change at any time with or without notice.
Qualifications / Special Skills:
High energy, self-starter, organized, flexible.Proven management and leadership ability.Working knowledge of Word, Excel, Microsoft Office, and other technology for the completion of specified job duties.Food Safety and other applicable Sanitation Certification.Ability to communicate on the telephone.Ability to read, write, type, and use a computer.Ability to complete tasks with numerous interruptions.Ability to stand for long periods of time.Ability to bend, lift, and carry up to 50 pounds.Available to work varied shifts when needed, including weekends, holidays, and nights.
What Makes a Successful Edgewood Tahoe Team Member (Core Competencies):#J-18808-Ljbffr
As a Cook Supervisor at Edgewood Tahoe, you are responsible for assisting with training staff, monitoring food purchases, labor cost controls, and recipes. You have a “hands-on” job, working with the culinary staff in the department as well as other projects, daily guest interactions, and specials. All food service falls under your supervision. You will be expected to audit and maintain the highest professional food quality, presentations, and sanitation standards.
Essential Functions:Memorize recipes and procedures; make recommendations for menus.Cook food in accordance with management specifications; assemble meals.Stock and clean work area; work safely and report any maintenance needs.Communicate with “front of the house” and chef; keep management informed of food quality challenges.Assist co-workers as needed.Conduct themselves as an experienced team leader with a broad background in the hospitality industry.Well-rounded, hands-on, reliable team player with proven ability to supervise, help business leaders improve practices and policies, and find more efficient methods for companies to realize increased revenues and net income in assigned area.Ability to work in multiple kitchen environments or culinary departments.Highly capable of working and managing outlets and providing guidance.Possess very strong interpersonal, communication, and consensus-building skills; willing to work on developing and managing key relationships across the organization.Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations.Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused, and career-minded individuals.Able to produce recipes for cold/hot food. Follow recipes, proficient in Expo, Fry, Grill, Sauté, and Pantry areas.Uphold and demonstrate the highest level of integrity in all situations and recognize standards.Develop a “can-do” attitude and mentor “whatever the guest needs/wants.” Embrace special requests.Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a responsible manner.Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.Monitor and execute daily station checks to ensure all stations are appropriately stocked for the daily/weekly business volumes.Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus and meal periods.Ensure proper usage and rotation of all perishable food items to minimize waste.Ensure that all outlets maintain cleanliness, sanitation, and organization of assigned work areas within department and NNHD guidelines.Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements.Maintain operational control of purchasing, receiving, product and purveyor lists. Practice FIFO at all times.Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.Coordinate with Engineering for preventive maintenance through HotSOS and property leaders.Coordinate with Safety Team and report any issues immediately to Chef de Cuisine with follow-up.Provide staff with proper training and developmental opportunities that aid in career aspirations.Proficient in providing performance feedback, coordinate disciplinary actions and coaching employees.Continuously monitor, train, and improve performance and productivity of staff.Coordinate with other departments to maximize service levels for guests.Review Guest Feedback and make adjustments that are applicable.Maintain open communication with all departments and staff.Other duties as assigned. Responsibilities and activities may change at any time with or without notice.
Qualifications / Special Skills:
High energy, self-starter, organized, flexible.Proven management and leadership ability.Working knowledge of Word, Excel, Microsoft Office, and other technology for the completion of specified job duties.Food Safety and other applicable Sanitation Certification.Ability to communicate on the telephone.Ability to read, write, type, and use a computer.Ability to complete tasks with numerous interruptions.Ability to stand for long periods of time.Ability to bend, lift, and carry up to 50 pounds.Available to work varied shifts when needed, including weekends, holidays, and nights.
What Makes a Successful Edgewood Tahoe Team Member (Core Competencies):#J-18808-Ljbffr