loading
reading
writing
saving
searching
Kitchen Supervisor - Up to $28/hour DOE (Scottsdale)
Vi at Silverstone
23005 N. 74th St. near Scottsdale Road/Pinnacle Peak Road
compensation:
Up to $28.00/hour DOE
employment type:
full-time
experience level:
mid level
job title:
Kitchen Supervisor
QR Code Link to This Post
23005 N. 74th Street
Scottsdale, Arizona 85255
Starting pay range is up to $28.00/hour depending on experience.
To apply, please reply to this email and include your resume and contact information.
Bring your culinary skills to another level! Unique opportunity for individuals desiring to build a culinary career.
Vi is recognized as a Great Place to Work and one of Glassdoor's 100 Best Companies to work for. We have an exceptional opportunity for aspiring chefs! Learn from the best and accelerate your culinary career with Vi. Our Culinary team creates gourmet meals, from scratch, and delivers them to our residents in a 5-Star dining experience.
What We Offer:
• No late working hours -- the opportunity to balance your work and personal life!
• Annual Holiday Bonus for all employees
• Free lunch
• Generous Paid Time Off
• Excellent Benefits
• 401k Retirement Plan with generous company match
• Paid Parental Leave
• Scholarships
• Tuition reimbursement
• Luxury work environment
• Award-winning training and development
Position Summary:
Assists in preparing all types of food while maintaining the highest quality and standards at all times.
Ensures safe handling of all food and ingredients. Strong food fabrication knowledge.
Ability to produce all basic stocks, soups and sauces. Ability to work all production stations.
Demonstrates basic supervisory skills. Performs other duties as assigned.
This is a safety sensitive position.
Essential Job Functions:
• Assists with training and development of Cooks and Kitchen Attendants when needed.
• Assigns work to other staff, as directed by the Executive Chef, Executive Sous Chef or Sous Chef.
• Assists with menu development as requested.
• Maintains kitchen equipment.
• Cleans and cuts fruits and vegetables.
• Prepares common pooled prep or bulk production items.
• Prepares salads, fruit plates, condiments, etc.
• Maintains and monitors food safety standards including a safe, clean, and sanitary work
area in compliance with all health and sanitation policies and procedures such as Hazard
Analysis and Critical Control Points (HACCP), Federal, State and Local regulations.
Physical Requirements:
• Constant: Standing, must have the ability to operate in a constant state of alertness and in a safe manner.
• Frequent: Handling, walking, reaching up to 36 in.
• Seldom: Carrying up to 50 lbs., bending, crouching, lifting up to 50 lbs.
Sensory Requirements:
• Tactile, tasting, smelling, near vision, peripheral vision and color vision
Key Competencies:
• Advanced in all Cooks I, II, and III competencies and responsibilities.
• Cross-trained to competent/proficient level in all stations (including stove cookery, stir
fry and grilling/broiling) within main/primary kitchens and all venues, including Care Center.
• Strong communication skills with the ability to articulate and delegate tasks to staff.
• Basic supervisory skills in the absence of the Executive Chef, Executive Sous or Sous Chef (open and closing responsibilities, point person to contact Executive Chef for emergencies, and promptly and appropriately report injuries, equipment issues, and other
concerns).
• Trained to competent/proficient level on basics of ordering (i.e., fish, produce, etc.).
• Proficient in meat butchery (beef, pork, lamb) and seafood fabrication.
• Able to work flexible schedule as required to assist in supervision of the culinary operation.
• Sets positive example for staff and identifies and reports any problems to Executive Chef, Executive Sous Chef or Sous Chef.
• Ability to use a Point of Sale (POS) system.
• Must be able to read and communicate in English.
• Ability to work productively in a team environment.
Education and Experience:
• Education: High school diploma or G.E.D. equivalent is required. Some Culinary education is preferred.
• Work Experience: Minimum 3 years of basic line cooking experience within a high-quality restaurant, country club, hotel or senior living company is preferred.
• Licensure / Certification: Possess or be willing and able to obtain Food Handlers certification, as required. Must possess a valid and current driver’s license, where applicable.
Vi is an Equal Opportunity Employer--minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity
- Principals only. Recruiters, please don't contact this job poster.