Kitchen Utility Supervisor

GENERAL SUMMARY

Coordinates and schedules work for the Kitchen Utility staff. Provides support for the chefs and cooks in maintaining a clean and orderly kitchen. Ensures equipment and facilities conform to proper sanitation standards.

CORE SCOPE OF POSITION

• Responsible for overseeing personnel, coordinating duties and scheduling of employees in the dish washing and utility departments including performance appraisal and discipline.

• Trains dish washing machine operator and utility workers to casino standards.

• Conducts cleanliness inspections of Food and Beverage areas and ensures areas high standards of cleanliness and sanitation are uphold. Takes corrective measures when needed.

• Ensures that rubber mats are washed and floors are swept, mopped, and free of debris.

• Ensures that refrigerators and freezers are kept clean and organized.

• Ensures that trash cans, deep fryers, shelves, prep tables, ovens, warmers, stainless steel hoods, back walls, filters are kept clean.

• Ensures that food items, pots, pans, dishes and utensils are kept organized and at least 6 inches off the floor at all times.

• Ensures that boxes are broken down and disposed of.

• Ensures that linen bags are changed and hot grease from the deep fryers is emptied at time of changing.

• Ensures all health regulations are maintained to prevent food borne illnesses.

• Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking.

• Complies with applicable governmental laws and regulations.

• Follows company and departmental policies and standard operating procedures.

• Performs other duties as assigned.

LEADERSHIP

• Is a role model of the Viejas’s service culture.

• Leads by example and creates strong morale and engagement in his/her team.

• Communicates company and departmental goals and fosters open communication across the department.

• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.

• Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

• Interacts with guests and peer groups.

SUPERVISION

• Leads one or more team members in the performance of a variety of tasks that are often complex.

KNOWLEDGE AND SKILLS

• Good verbal, written and communication skills.

• Ability to work in a fast paced, high stress work environment.

• Must be dependable, timely and have high attention to detail.

• Must be flexible to work different shifts, evenings, and holidays.

EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED).

EXPERIENCE

• 3 to 5 years of related experience and/or training or the equivalent combination of education and experience.