AM Culinary Supervisor- The Vanguard Hotel, Ann Arbor, MI

Hotel Equities•Ann Arbor, MI

10h•$26 - $27•Onsite

About The Position

The AM Culinary Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within the accommodation and food services industry. This position is responsible for overseeing food preparation, maintaining high standards of quality and presentation, and ensuring compliance with health and safety regulations. The AM Culinary Supervisor will coordinate with kitchen staff to manage inventory, plan menus, and optimize workflow to meet customer demand. This role requires leadership to mentor and train junior cooks, fostering a collaborative and productive kitchen environment. Ultimately, the Lead Cook ensures that guests receive exceptional dining experiences through timely, delicious, and well-presented meals.

Requirements

High school diploma or equivalent.
Proven experience as a cook in a fast-paced kitchen environment, preferably with some supervisory responsibilities.
Knowledge of food safety standards and kitchen sanitation practices.
Ability to work flexible hours including evenings, weekends, and holidays.
Basic culinary skills and familiarity with common cooking techniques and kitchen equipment.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including weekends and/or holidays

Nice To Haves

Formal culinary training or certification from an accredited culinary school.
Experience in a leadership role within a restaurant, hotel, or catering kitchen.
Strong understanding of menu planning, food costing, and inventory management.
Certification in food safety (e.g., ServSafe or equivalent).
Excellent communication and team management skills.

Responsibilities

Supervise and coordinate daily kitchen activities to ensure efficient food preparation and service.
Prepare and cook menu items according to established recipes and quality standards.
Manage inventory levels, order supplies, and minimize waste to control food costs.
Train, mentor, and evaluate kitchen staff to maintain high performance and adherence to safety standards.
Ensure compliance with all health, safety, and sanitation regulations within the kitchen.
Collaborate with management to develop and update menus based on seasonal availability and customer preferences.
Monitor kitchen equipment and report maintenance needs to prevent disruptions.
Maintain a clean, organized, and safe work environment at all times.