food preparation supervisor

HHM Group

Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Check the quality of raw and cooked food products to ensure that standards are met. Check the quantity and quality of received products.Job Type: Full-timePay: BD200.000 per month

Chef

STFS GROUP

Job Purpose:To oversee the marination process of chicken, meat, and other products in a Quick Service Restaurant (QSR) environment, ensuring consistent taste, quality, hygiene, and adherence to company recipes and food safety standards.Key Responsibilities:<ul><li>Supervise and guide staff involved in marination and food preparation.</li><li>Ensure accurate preparation of marinades and adherence to standard recipes.</li><li>Monitor portioning, mixing times, and marination procedures to maintain product consistency.</li><li>Check the freshness and quality of raw materials before use.</li><li>Ensure FIFO (First In, First Out) and food safety practices during storage and usage.</li><li>Maintain cleanliness, hygiene, and proper sanitation of marination area and equipment.</li><li>Record daily production data (quantities prepared, batch timings, wastage, etc.).</li><li>Train team members on marination techniques, hygiene, and safety.</li><li>Coordinate with procurement and store for timely supply of raw materials.</li><li>Report any quality issues, discrepancies, or operational challenges to management.</li><li>Support in audits, inspections, and compliance with HACCP / FHC standards.</li></ul>Job Type: Full-time

Marination supervisor

Seattle Indian Health Board

<div>SIHB Core Competencies 


Core Competencies are foundational commitments and skills that all SIHB staff are expected to develop. These competencies define common measures for performance that are applied to every role in the organization. 

<ul><li>
Commitment to Indigenous and Organizational Values: Everything we do at SIHB is centered on Traditional Indian Medicine. It is our responsibility to maintain cultural integrity in all that we do.
</li><li>Accountability: All employees of SIHB effectively manage their own work and the work of their teams. We take ownership of our actions and decisions. We all strive to deliver the highest quality work and care, while respecting our teammates and relatives.</li><li>
Collaboration: SIHB is a team-oriented organization. As team members, we share the responsibility of working toward a common purpose. We collaborate with our colleagues across the organization to deliver the highest quality of care and results in alignment with our mission, vision, values and Theory of Change.</li><li>
Communication: We practice effective and clear communication with staff, relatives, teams and community. We demonstrate empathy among each other and with those we serve, and transparency in our decision making.
</li><li>Customer Service Orientation: All employees of SIHB recognize the needs of the diverse community we serve. We put the needs of our relatives first by delivering the highest quality, professional, responsive, and innovative care. Our relatives come first and deserve the best.</li></ul> 

Position Summary: The Kitchen Manager oversees the daily operations of a kitchen, ensuring food is prepared safely, efficiently, and to high-quality standards. They plan menus, supervise staff, coordinate food preparation, manage inventory and budgets, and ensure compliance with health and safety regulations. The role combines hands-on cooking with leadership, administration, and customer service responsibilities. 


Organizational Structure/Reporting Relationships: This position is a member of the Commercial Kitchen Team. This position has direct reports. 


Organizational Responsibilities 

<ul><li>
Hold Indigenous values and practices with respect and integrity
</li><li>Hold yourself accountable to the highest standard by being resourceful, innovative, creative and solutions-oriented
</li><li>Actively participate in organizational activities with the understanding that success is achieved through teamwork.</li><li>
Recognize that communication is central to the organization&rsquo;s success and actively champion your words and actions to maintain respect for others, encourage constructive feedback, be open to share laughter and acknowledge differences in skills and opinions, all while keeping others&rsquo; best intentions in mind.
</li><li>At SIHB, we refer to our customers as Relatives. Our Relatives come first and deserve the best. Serve the needs of our Relatives first by delivering the highest quality, professional, responsive and innovative care.</li></ul> 


Job Responsibilities 

<ul><li>
Complies with all organizational policies regarding ethical business practices.
</li><li>At all times demonstrates cooperative behavior with supervisors, subordinates, colleagues, clients, and the community.</li><li>
Works extremely well under pressure; meets multiple and often competing deadlines.</li></ul> 


4. Food Preparation &amp; Menu Planning
<ul><li>
Monitor food safety, including storage, preparation, and temperature control.</li><li>
Plan and update menus, considering nutrition, cost, and customer preferences.</li><li>
Develop recipes and supervise food presentations.</li><li>
Develop recipes and supervise food presentations.</li><li>
Cook or supervise the preparation of meals, ensuring consistency and quality.</li></ul> 


5. Staff Supervision &amp; Training
<ul><li>
Hire, train, schedule, and evaluate kitchen staff.
</li><li>Direct daily activities of cooks, servers, and baristas.</li><li>
Ensure compliance with food safety and sanitation standards.</li></ul> 


6. Operations &amp; Financial Management
<ul><li>
Order and manage inventory of food, beverages, and supplies.
</li><li>Control costs and monitor budgets to reduce waste and maintain profitability and sustainability.</li><li>
Inspect equipment, supplies, and work areas to maintain quality standards.</li><li>
Handle or oversee financial tasks such as balancing receipts, deposits, and schedule coordination.</li></ul> 


7. Customer Service &amp; Compliance
<ul><li>
Ensure customer satisfaction by maintaining food quality and service standards.
</li><li>Address customer complaints and resolve service issues.</li><li>
Ensure compliance with local, state, and federal food safety and health regulations.</li><li>
Coordinate with other managers or departments for smooth operation.</li></ul> 


Background Qualifications 


Required: 
<ul><li>
Valid Washington State Food Worker card</li><li>
1&ndash;2 years of food service or supervisory experience required; prior cooking experience is highly valuable.</li><li>
Combination of on-the-job training and vocational/culinary programs.</li><li>
Skills &amp; Traits: Strong leadership, problem-solving, customer service, budgeting, and time management abilities.</li></ul> 


Preferred:
<ul><li>
Certifications:
<ul><li>ServSafe Food Manager or Food Handler Certification</li><li>
Certified Executive Chef (CEC)</li><li>
Certified Culinary Professional or Culinary School Diploma</li><li>
ManageFirst Professional (National Restaurant Association)</li><li>
Certified Hospitality Trainer (CHT)</li></ul>
</li></ul>
Work Environment: SIHB operates on a 4x10 (4 days per week, 10 hours per day) work schedule, with occasional extra hours for events such as Saturday clinic and to meet deadlines.</div>

KITCHEN MANAGER

<div>Who we are:
GMG is a global well-being company retailing, distributing and manufacturing a portfolio of leading international and home-grown brands across sport, everyday goods, health and beauty, properties and logistics sectors. Under the ownership and management of the Baker family for over 45 years, GMG is a valued partner of choice for the world's most successful and respected brands in the well-being sector. Working across the Middle East, North Africa, and Asia, GMG has introduced more than 120 brands across 12 countries. These include notable home-grown brands such as Sun &amp; Sand Sports, Dropkick, Supercare Pharmacy, Farm Fresh, Klassic, and international brands like Nike, Columbia, Converse, Timberland, Vans, Mama Sita's, and McCain.
Job Summary:
GMG Everyday Goods stores compliance with all applicable food safety legislation, standards, and procedures. This role involves conducting regular inspections and scheduled food safety audits to maintain compliance and uphold high standards of hygiene and food handling. The Food Safety Supervisor oversees the implementation of food safety programs, monitors food handling practices, ensures proper receiving, storage and display of food products and delivers staff training to minimize contamination risks. Acting as primary point of contact for all food safety-related matters, including external audits. 
Job Responsibilities:
Actively participate in development and implementation of HACCP / ISO 22000 Food Safety Management Systems, programs, and processes in Everyday Goods Stores.
Develop and update food safety procedures, guidelines, and manuals according to evolving business requirements.
Deliver various levels of internal food safety training (Basic Food safety, HACCP Awareness, Allergens Awareness, SOP Awareness, etc.).
Identify and coordinate external trainings (as per the Regulatory requirements by Emirate) for Store Employees.
Analyze training effectiveness and maintain training records.
Regularly assess Store employee awareness and deliver on the job trainings to bridge the knowledge gaps identified.
Plan and conduct internal Food Safety audits of store operations and related activities; ensure timely implementation of corrective action plans.
Conduct investigations to identify root causes of food safety-related customer complaints, regulatory inspections, and other incidents.
Conduct supplier evaluations and on-site audits for new and existing high-risk suppliers to ensure source safety.
Perform periodic risk assessments and hazard analyses when introducing new products or processes. 
Analyze trends and occurrences related to food safety and prepare monthly performance reports.
Maintain regular communication with regulatory bodies to stay informed of new requirements and ensure timely implementation within the business. 
 
Educational Qualification
Bachelor&rsquo;s degree in food technology / food science / Microbiology
Functional / Technical Competences<ul><li>Teamwork
</li><li>Customer Focus</li><li>Analytical Skills</li><li>Innovation</li><li>Attention to Details
</li><li>Risk Management</li><li>Data Analysis and Reporting</li></ul></div>

Food & Safety Supervisor - Everyday Goods Retail

Au Bon Franchising Co

Responsible to create exceptional cuisine for the cold kitchen section well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.Duties and Responsibilities:- Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.Prepares all cold food according to recipes, guidelines and standards set by the kitchen.Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count).Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.Visually inspects, selects and uses only food items of the highest standard in the preparation of food production items.Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.Prepares daily requisitions for supplies and food items for production.Prepare all dishes following recipes and yield guides.Properly label and date all products to ensure safekeeping and sanitation.Effectively communicate with other outlets and manager in order to full fill and address any issues or needs.Plan, prepare and set up to provide quality service and product to all outlets requiring items from kitchen.Collaborate with the manager in development and implementation of new items.Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.Maintain complete knowledge of and comply with all departmental policies, procedures and standards.Maintain complete knowledge of correct maintenance and use of equipment.Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.Establish and oversee the production of bulk foods for supported outlets.Responsible for assisting staff in maintaining the overall cleanliness and equipment maintenance of their areas.Assist staff in overseeing weekly and monthly inventories, and ordering of food and supplies.Assists in monitoring training of new employees to help them achieve higher status.Assists manager in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.Strong communication, leadership, and conflict resolution skills.Perform all other job related duties as requested by the management.Job Type: Full-timePay: BD220.000 - BD250.000 per monthAbility to commute/relocate:<ul><li>Tubli: Reliably commute or planning to relocate before starting work (Required)</li></ul>

Kitchen Supervisor

Banner Health

<div>Primary City/State:
Gilbert, Arizona
Department Name:
Culinary &amp; Nutrition-Hosp
Work Shift:
Day
Job Category:
Facilities, Environmental Services, and Culinary
Banner Health believes leadership matters, and we look for people who share our vision making health care easier, so life can be better. Our leaders are at the front of the health care transformation, planning the future of Banner Health.
The Culinary and Nutrition Team is made up of a diverse cultural team and operates 24-hours a day, 7 days/weeks and 365 days a year providing food services for patients, visitors and employees.
As a Culinary Supervisor you will be responsible for overseeing the daily operations for Banner Gateway's Cafe &amp; Coffee Shop as well as Banner MD Anderson's Bistro. This will include menu planning, marketing, catering events &amp; inventory management. In addition this position manages team members, interviews for vacancies, selects/hires qualified department staff, influences staff turnover, and ensures the ongoing competency of staff through coaching and the evaluation of staff performance.
This position oversee approximately 25 employees.
Location: Banner Gateway Medical Center
Schedule: Mon - Friday 7:00am to 4:30pm (Schedule subject to change based on business needs)
Experience innovative technology and exceptional opportunities for growth and development at Banner Health's state-of-the-art hospital Banner Gateway Medical Center. With comprehensive electronic medical records, physician order entry, digital radiography and proprietary advanced patient monitoring, Banner Gateway provides you with the innovative resources you need to provide your patients with the best care possible. Our commitment to nursing excellence has enabled us to achieve Magnet&trade; recognition by the American Nurses Credentialing Center. Located near Phoenix in Gilbert, Ariz., Banner Gateway Medical Center offers 286 private rooms, 13 operating suites, a 46-bed emergency department and shares a campus with the Banner MD Anderson Cancer Center. Our WIS and NICU services support an average of 4,000 deliveries per year. Key specialties include oncology, obstetrics, bariatric surgery, emergency and other services that focus on meeting the changing needs of the dynamic and growing community we serve.
Banner MD Anderson Cancer Center Located in Gilbert, Ariz. (the Phoenix Metro area) on the Banner Gateway Campus, the center provides world-class care for oncology patients - both inpatient and outpatient - and has also brought leading oncology programs to the Banner Gateway campus including designation as a Stem Cell Transplant Center of Excellence and comprehensive Head &amp; Neck cancer care. Our capabilities include five linear accelerator vaults, a brachytherapy vault, an advanced diagnostic imaging suite with PET/CT scan, more than 70 infusion bays, a cryopreservation lab and much more. Our inpatient medical oncology unit also incorporates a program that utilizes the electronic surveillance partnership in caring for the patient, where remote nurses have the ability to interact with patients via two-way audio-video to assist the bedside nurse with patient care.
POSITION SUMMARY 
This position provides front line leadership to employees while organizing, supervising, and coordinating the work of the food service staff in the department. Assures that all food products, food service areas and work processes comply with company standards as well as with County, State and JCAHO regulations. 
 
CORE FUNCTIONS 
1. Leads and directs the food and nutrition staff in assigned area or shift, achieves the daily food &amp; nutrition department production and service requirements. 
 
2. Interviews, selects and hires qualified department staff, influences staff turnover. Provides formal training, orientation and on-the-job training. Ensures the ongoing competency of staff through coaching and the evaluation of staff performance in a fair and consistent manner. 
 
3. Monitors and supports department staff to ensure that excellent meal service is provided while meeting patient and customer satisfaction goals. Monitors staff and areas to ensure that regulatory agency, OSHA, and safety guidelines are met. 
 
4. Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements. 
 
5. Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. 
 
6. Resolves customer problems and supports staff development in customer service skills. 
 
7. Works under limited supervision and is responsible for the daily supervision of food service staff in specific areas or shifts while ensuring cost effective and efficient operations and providing excellent service &amp; meal quality for patients and other customers. External customers: patients and families, vendors, physicians, facility directors / managers / supervisors, employees and the public. Internal Customers: Culinary and Food &amp; Nutrition Staff. 
 
MINIMUM QUALIFICATIONS 
 
High school diploma/GED or equivalent working knowledge. 
 
Must possess the knowledge and abilities in food services normally acquired with two or more years of experience and/or education in similar food services management work. Must have excellent communication and customer service skills. Must be able to effectively organize, lead and supervise work areas and teams. Must be able to learn food handling regulations and pass certification tests as required. 
 
All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Office equipment such as computer, phone, fax machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils. Must have the ability to operate computer business software, email, phone, FAX, etc. Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. An Arizona Criminal History Affidavit must be signed upon hire. 
 
PREFERRED QUALIFICATIONS 
Previous supervisory experience and background in healthcare. Bilingual skills in English/Spanish are a plus. SERVSAFE certification. 
 
Additional related education and/or experience preferred.
EEO Statement:
EEO/Disabled/Veterans
Our organization supports a drug-free work environment.
Privacy Policy:
Privacy Policy</div>

Culinary Supervisor

Marriott International

<div>Additional Information 
Job Number25148292 
Job CategoryFood and Beverage &amp; Culinary 
LocationMarriott Hotel Al Forsan Abu Dhabi, Al Forsan International Sports Resort, Abu Dhabi, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Kitchen Administrator (UAE National) - Marriott Al Forsan

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