Xanterra Leisure Holding, LLC

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2018 Pantry Supervisor

2018 Pantry Supervisor

Requisition ID 
2017-14987
Job Locations 
US-MT-Glacier National Park
Posted Date 
11/13/2017
Category 
Food and Beverage

More information about this job

Overview

The pantry supervisor is responsible for the production and service of cold foods and desserts. They monitor production levels and assign tasks to the kitchen worker. They communicate closely with the chef on duty. During peak service times they will assist attendants with plating items for service. They are responsible for sanitation and cleaning in the cold kitchen areas.

 

Reporting relationship: Reports to sous chef, location chef or Food & Beverage Manager on duty.

 

Authorities: Responsible for continued development and training of 2-7 employees.

Responsibilities

  1. Perform all duties toward the goal of providing excellent guest service in an efficient manner.
  1. Responsible for prep, set-up, service, clean up, and restocking of pantry service area. Including limited baking and dessert production.
  2. Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirement, and handling techniques.
  3. Knowledge of and compliance to all area cycles, presentations, specifications and guidelines.
  4. Maintain cleanliness of all Pantry service areas and storage areas. Ensure work area is orderly and properly stocked.
  5. Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
  6. Maintain guest buffets and cold bars to ensure all items are available and fresh and that the area is clean and neat in appearance.
  7. Complete assigned duties within each shift; delegate to staff as appropriate and required.
  8. Develop and maintain positive communication and teamwork with all co-workers, crew and supervisors.
  9. Maintain appearance and uniform standards.
  10. Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
  11. Maintain an on-going program of staff training.
  12. Working knowledge of basic cooking practices.
  13. Ability to maintain food cost and manage fluctuating production levels. Forecast and maintain production records and par sheets.
  14. Utilize forecast and labor standards and ensure effective and efficient schedules are prepared on a timely basis, using the appropriate standard.
  15. Follow Company and departmental environmental practices to minimize wasted energy and resources.
  16. Follow Company and departmental safety practices to minimize risk to self and others.
  17. Follow Company and departmental policies and procedures.
  18. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed.

Qualifications

  1. Ability to organize and prioritize under pressure while maintaining a calm and pleasant demeanor.
  2. Ability to communicate effectively with guest, co-workers, and supervisors.
  3. Ability to absorb large amounts of information quickly: Service procedures, specs, prep and set-up requirements. 
  4. Knowledge of basic sanitation and kitchen equipment skills, including knife and blade use.
  5. Maintain paperwork requirements.
  6. Comprehending and extending recipes.
  7. Ability to adapt to change, new situations, changes in staffing and procedures.
  8. Baking and dessert experience required.

 

Physical Requirements:

 

  1. Must be able to stand for long periods of time, approximately 8 hours.
  2. Must be able to walk for long periods of time.
  3. Must be able to lift and carry a minimum of 50 pounds.
  4. Must be able to bend, stretch, and reach for extended periods of time.

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