Kitchen Supervisor

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate

Must have a minimum of five (5) years experience, three (3) general and (2) two specialized. A certified graduate from a nationally recognized and accredited culinary arts institution is strongly preferred, however equivalent and experience is acceptable. Must have the skill to work under pressure and be able to supervise and train staff in preparing and serving food, storeroom operations, laundry and bakery operations/services. Knowledge and ability to prepare a variety of pertinent reports and records.

Skill to plan, establish and time the sequence of steps needed to have menu items ready for serving without overcooking or wasting. Sophisticated knowledge of dietetics and menu planning and pricing. Detailed knowledge of the superior ability to prepare a broad range of food including institutional lunches; deli salads; sandwiches, etc., family dining fare; Mexican and other ethnic foods; seafood and other buffets; pizza; bakery products; and banquets for large groups (200-600+). Knowledge of the characteristics for various raw and cooked foods, to judge the product by color, consistency, temperature, odor and taste.

Knowledge of the standards of cleanliness and hygiene, in addition to food service sanitation practices and procedures, OSHA safety regulations and the ability to exercise continuous safety control of all operating machinery in the kitchen, dining room and bar areas. Knowledge and ability to inspect facilities, purchasing and equipment for cleanliness and physical condition.As a condition of employment, the employee must be able to obtain a Health Card prior to first day of work. Afterwards, must be able to successfully pass a Food Handlers Sanitation course, thereafter to be updated and maintained annually.This position is subject to an irregular tour, which may include weekends, holidays and seasonal work.