Kitchen Supervisor

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.

Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.

About Four Seasons Resort Costa Rica at Peninsula Papagayo: 

From our hillside perch overlooking the Pacific Ocean, our expansive Costa Rican resort offers privacy while being your launching pad into boundless adventures. After a day of zip lining, surfing or hiking a volcano, return to our tropical retreat for farm-to-table dining from one of our five restaurants and bars, refreshing swims or relaxing spa treatments. With customized itineraries for families and couples alike, we can’t wait for you to experience “pura vida” at Peninsula Papagayo.

• Standardize recipes and procedures so price margins and productivity are maintained.
• Experience on food ordering
• Initiation on the labor scheduling, Help Chef to plan days off and vacation of the outlet.
• Ensure that kitchen equipment is in working order and is properly used. Assist the Chef de Cuisine on placing work order maintenance.
• Following the new Ecosure standard, to ensure that the folders logbook is well maintained up to date.

• The Kitchen Supervisor oversees food production operations in the kitchen.  Organize
• Manage the kitchen team in a manner that meets the objectives set forward by the restaurant chef and keep the all stations under control.
• Set kitchen priorities, set production goals, schedule production, and supervise cooks
• Have good communication in the kitchen that leads to productive, safe work environment.
• Prepare kitchen operations for future growth and new menu ideas.
• Work with health and safety regulations for production, holding, handling, and labeling
• Ensure that kitchen area (shelves, bins, displays walking –cooler and storage areas) are in clean
• Really important to maintain and reduce product waste all times
• Train and develop kitchen staff as necessary to accomplish desired outcomes following the standard.
• Effectively manage through clear, direct, and respectful manner communication
• Problem Solving – Identifies and resolves problems in a timely manner or inform direct Chef or Chef office.
• Report violations of employee policies to the kitchen chef
• The Kitchen Supervisor oversees food production operations in the kitchen.  Organize
• Manage the kitchen team in a manner that meets the objectives set forward by the restaurant chef and keep the all stations under control.
• Set kitchen priorities, set production goals, schedule production, and supervise cooks
• Have good communication in the kitchen that leads to productive, safe work environment.
• Prepare kitchen operations for future growth and new menu ideas.
• Work with health and safety regulations for production, holding, handling, and labeling
• Ensure that kitchen area (shelves, bins, displays walking –cooler and storage areas) are in clean
• Really important to maintain and reduce product waste all times
• Train and develop kitchen staff as necessary to accomplish desired outcomes following the standard.
• Effectively manage through clear, direct, and respectful manner communication
• Problem Solving – Identifies and resolves problems in a timely manner or inform direct Chef or Chef office.
• Report violations of employee policies to the kitchen chef

Administration:

• Standardize recipes and procedures so price margins and productivity are maintained.
• Experience on food ordering
• Initiation on the labor scheduling, Help Chef to plan days off and vacation of the outlet.
• Ensure that kitchen equipment is in working order and is properly used. Assist the Chef de Cuisine on placing work order maintenance.
• Following the new Ecosure standard, to ensure that the folders logbook is well maintained up to date.

Administration:

• Standardize recipes and procedures so price margins and productivity are maintained.
• Experience on food ordering
• Initiation on the labor scheduling, Help Chef to plan days off and vacation of the outlet.
• Ensure that kitchen equipment is in working order and is properly used. Assist the Chef de Cuisine on placing work order maintenance.
• Following the new Ecosure standard, to ensure that the folders logbook is well maintained up to date.