Culinary Supervisor
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Job Location:
Monthly Salary:
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
Why us
At the UNC Charlotte Marriott were all about good vibes great food and making every meal a special event! If you love kitchen chaos (in a good way) and want to lead a fun energetic team we want to hear from you!
**What Youll Do:**
- Lead our awesome kitchen crew keeping the energy high and the food even higher!
- Make sure every plate looks amazing and tastes just right.
- Keep our kitchen stocked and shiny no ingredient left behind!
- Ensure everyones playing by the health and safety rules safety first always!
- Help dream up new menu ideas and keep things fresh and exciting.
- Train motivate and inspire your team to be their best selves.
- Handle any kitchen surprises with a smile.
- Work closely with management to keep our kitchen running smoothly and fun!
**What You Bring:**
- Experience in a similar role youve been there done that!
- Passion for food and a flair for leadership.
- Ability to stay cool when the kitchen gets busy.
- Great communication skills and a positive attitude.
- Food Safety or HACCP certification is a big plus.
- Flexibility to work evenings weekends and holidays its a lively gig!
**Perks & Benefits:**
- Competitive pay that recognizes your skills
- Awesome health and dental plans
- Room to grow and shine in your career
- Delicious employee discounts
- A fun friendly work environment where every day is different
**Ready to Join the Fun**
Send your resume and a quick note about why youre the perfect fit to with Kitchen Superhero in the subject line.
Come be a part of our team and help us serve up smiles and delicious moments!
Job Overview
Supervise the kitchen staff in the daily production preparation and presentation of all food for the hotels restaurant(s) and room service in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.
Responsibilities
- Supervise the daily production preparation and presentation of all food for the kitchen to ensure a quality consistent product is produced which conforms to all franchise standards.
- Supervise human resources in the production and preparation areas of the kitchen in order to attract retain and motivate the employees while providing a safe work environment; train develop empower coach and counsel recommend discipline and termination as appropriate.
- Schedule and supervise the maintenance/sanitation of the kitchen equipment and related areas to ensure a healthy safe work environment which meets/exceeds federal state corporate and franchise standards and regulations.
- Assist in monitoring and control all labor and food costs.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
- Requires oral and written communication skills.
- Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
- Requires excellent vision for safety reasons.
- Requires moderate speech communications to communicate with other employees.
- Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Lifting pushing pulling and carrying: Items include food small equipment -75% of the time.
- Bending of the knees does become necessary when using the lower oven for cooking 5-10 times a day.
- Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing -during preparation during service hours or during expediting usually all day.
- Must have moderate hearing to hear equipment timers and communicate with other staff.
- Must have excellent vision to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
Required Experience:
Manager
Key Skills
- Restaurant Experience
- Customer Service
- Hospitality Experience
- Management Experience
- Mediation Experience
- Guest Services
- Merchandising
- Experience with Children
- Leadership Experience
- Mentoring
- Supervising Experience
- Neonatal Ventilator
