Kitchen Supervisor/Cook at Hilton New Orleans Airport

Job DescriptionJob DescriptionPrimary ResponsibilitiesCoordinates and expedites mealtime service on production line. Trains new hires for line cook positions. Fill in at any station on the line when the need arises.ESSENTIAL FUNCTIONS Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation. Prepares all food items according to recipe cards and correct handling procedures. Maintains highest quality and appearance of all foods sent from kitchen and make sure plates are clean and appetizing. Trains newly hired line/station cooks to meet standards laid out in job description. Monitor the maintenance /sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.Supervise Kitchen employees, approves breaks, coordinate end of shift breakdown and cleaning.Ensure employee meal service is set-up on time.Ensure that the employee cafeteria is clean during the shift. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Remains calm and alert, especially during emergency and/or heavy hotel activity, and resolve complications.Participate in hotel/department meetings.Properly rotates food products in order to keep spoilage and waste to a minimum.Ensures that all equipment in work area is properly cleaned.SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Knowledge of food products, standard recipes, and proper preparationAbility to read, write, speak and understand the English language to communicate effectively with guests and employees. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect and analyze accurate information and resolve conflicts. Ability to work under pressure and deal with stressful situations during busy periods.SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your ManagerSPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to read, listen and communicate effectively in English, both verbally and in writing. Ability to access and accurately input information using a moderately complex computer system. QUALIFICATION STANDARDS EDUCATION High School graduate or equivalent required EXPERIENCE Two to three years experience in a culinary supervisory positionPrior hospitality experience also preferred.LICENSES OR CERTIFICATES CPR Certification and/or First Aid Training preferred.Must be able to obtain state health department certificate for food safety, sanitation.