The Culinary Supervisor is responsible for preparing all food items, based on standardized recipes, for the Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. Perform supervisory responsibilities for culinary staff. Culinary Supervisor is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Essential Requirements:

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with the hotel’s standards, scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming (per brand standards).
• Always comply with standards and regulations to encourage safe and efficient operations.
• Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
• Always maintain a friendly and warm demeanor.
• Have thorough knowledge of menus and the preparation required according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparations prior to opening the refuel station.
• Prepare and display buffet food items according to standards.
• Maintain post on kitchen line as required during the operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality.
• Prepare food for Banquets, as required, following specifications of Banquet Event Orders.
• Prepare and service food for Employee Cafeteria as specified by the GM/AGM/F&B Manager.
• Prepare all foods following standard recipes. Preparation of specials will be under the direction of the GM/AGM.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by GM/AGM.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits always to avoid possible injury to self or other employees.
• Be familiar with all hotel policies and house rules.
• Be familiar with hotel's emergency procedures.
• Employees must always be attentive, friendly, helpful, and courteous to guests, managers, and other employees.
• Sanitize eating area, as used, every 20 minutes.
• Wash or sanitize hands every 20-30 minutes while in high contact areas.

Secondary Requirements:

• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain the "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Attend meetings as required by management.
• Perform supervisory responsibilities of culinary staff.
• Perform any other duties as requested by management.

Qualifications:

At least 1 to 2 years of progressive experience in a hotel or a related field.
Some supervisory experience preferred.

• Paid holidays & paid sick time!
• Vacation time off!
• Education program - if you are looking for a career in Hospitality, you can take advantage of our tuition reimbursement program!
• Medical, Dental, Vision insurance - you may participate in our health benefits after 30 days of employment with us!
• 401(k) Retirement Plan - plan your retirement with our generous company match! (terms and conditions apply)
• Hotel Travel Discounts!
• Daily Pay - control when you get paid! Voluntary benefit that let's you access your pay the same day!