• Job Description

  Req#: 25-2054

  Description

  At Murrieta Hot Springs Resort, our Back of House/Kitchen Supervisor associates cultivate rejuvenating, memorable experiences through attention to detail, quality, and care. Are you ready to expand your career in an oasis where your contributions are recognized and appreciated—where your Vitality is cared for?

  Our Back of House/Kitchen Supervisor will assist with the planning, ordering and production of food items for each respective food and beverage outlet or kitchen. To prepare meals in accordance with portion and quality standards.

  Qualifications

  ESSENTIAL DUTIES:

  • To rotate all food product in walk-in, reach-ins and dry storage to ensure the FIFO principles and to maximize product usage and minimize waste.
  • To establish and maintain cleanliness in all culinary areas and refrigeration.
  • To place weekly orders through Chefs or Purchasing that reflect menu and current business levels.
  • To prepare special meals, as requested, by guests with dietary restrictions.
  • To focus on preparing healthier options for outlets, being mindful of preparation and ingredient content in the outlet offerings.
  • To review prep lists daily to establish work detail lists for production and to maintain par levels.
  • To maintain a reference file of all costed recipes.
  • To work with Stewarding to ensure safe delivery of all food items to be served in the outlets.
  • To maintain sufficient prepped backup so that if/when there are food shortages in outlets items can be replenished quickly and efficiently.
  • To ensure that during days off there is ample communication with the Chefs to go over plan as to what will be produced for both outlets and by whom.
  • To maintain and strictly comply with proper storage procedures and state sanitation and health regulations and to promptly notify the chefs of any needed repairs.
  • To assist in the supervision of day-to-day operation of the kitchen, as needed, and to check the method of preparation, portion, sizes and timeliness of food preparation and to control food usage to minimize waste.
  • To inventory and supply storage areas as needed, to accommodate business needs.
  • To order all foods from store room.
  • To follow all specified procedures to open or close the kitchen.
  • To assume all duties of the Sous Chef in his/her absence.
  • To maintain food quality for all stations in restaurant kitchen.
  • To promote and comply with all policies and procedures of Murrieta Hot Springs Resort.
  • T o immediately report all suspicious occurrences and hazardous conditions.
  • To maintain the cleanliness and safety of work areas at all times.
  • To practice safe work habits at all times, to avoid injury to self and others.
  • To ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
  • To conduct departmental safety training for all new Kitchen employees, before they begin to work.
  • To conduct monthly departmental safety meetings with the chefs.
  • To attend all mandatory meetings as directed.
  • To perform other tasks, including cross-training, as directed, by Executive Chef.

  JOB KNOWLEDGE & EDUCATIONAL LEVEL: English fluency required. Spanish fluency helpful. Must be culinary graduate with knowledge of all facets of kitchen operations and production. Must have minimum three years prior hotel/kitchen experience, including a minimum of one year of supervisory experience. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Valid California driver's license required. Proof of personal automobile insurance coverage required.

  SKILLS AND APTITUDES: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.

  WORKING CONDITIONS: Works both indoors and out, depending upon service needs. Business levels may require fast work pace. Indoors: clean, well-lighted area. Frequently works behind hot ranges. Makes frequent short trips to refrigerator, freezer, and storeroom. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Outdoors: exposed to outdoor temperature variation. Bi-level structure.

  PHYSICAL DEMANDS: Stands and walks short distances throughout shift. Pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances. Must be able to work under pressure. Frequent use of stairs, daily. Flexibility and good reflexes required to operate electric cart.

  IMPACT OF DECISION: Decisions directly impact profitability of the Food & Beverage Division, and the quality of food served in hotel restaurants, at functions, and to staff. Poor decisions may result in customer dissatisfaction and loss of revenues, due to inefficient service, lack of attention to detail, ineffective management of staff, insufficient waste control measures, or unsafe work practices.

  GENERAL: Must comply with the Company's Appearance and Dress Code policy as set forth in the Employee Handbook.

  JOB CLASSIFICATION: The position is classified as Full-Time and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the Company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

  NON-EXEMPT POSITION: Non-exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee's supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.

  AT-WILL EMPLOYMENT: The relationship between Murrieta Hot Springs Resort and the employee is for an unspecified term and is considered “at will.” This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the General Manager has the authority to make any verbal or written agreement contrary to this provision and any such agreement must be put in writing and signed by the General Manager before it is effective.

  Murrieta Hot Springs Resort reserves the right to modify and update this Position Description as needed.

  I have read and understand the above-referenced job requirements and have the ability to perform all of the essential duties listed herein. I agree to comply with the Company's performance standards and understand that I will need to be flexible in order to accommodate the changing needs of the hotel operation.

  Pay Range - $23-$25 an hour DOE

  Full Time

  one free meal will be provided during your shift

• About the company

  With more than four decades in the industry, Remington knows hospitality. We are a community of focused and passionate people. Led by accessible and authentic leadership, we are driven by a collaborative spirit. Our high performance culture, with clear goals and continual opportunities, offers a path to success. Come join us and succeed in our dynamic and purposeful culture. At Remington, your voice is welcomed, your work matters, and you are valued. You may join us for the job, but you'll stay for the career.

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