Banquet Culinary Supervisor

Auberge Collection•Napa, CA

About The Position

The Banquet Culinary Supervisor is an active leader of the culinary team who works with the Executive Chef to produce and develop seasonal offerings and create relevant, innovative events and dishes. The role supports multiple departments and outlets, including high-volume banquet operations, and calls for adaptability, attention to detail, business acumen, accurate forecasting, and preparation pacing. The supervisor helps develop staff so they can execute quality products in a luxury environment and must thrive in a fast-paced, high-volume workplace. The starting pay rate is $30 per hour. Individual compensation decisions may take experience and education into account.

Requirements

At least 3 years of culinary experience.
Firm understanding of all production areas.

Nice To Haves

Familiarity with Word and Excel.
Basic understanding of food costing.
Managerial experience in a food service environment.

Responsibilities

Supervise line cooks by conducting line checks, ensuring team members are set up, and writing and overseeing prep lists and their completion.
Organize products needed for the kitchen.
Coach and train new team members in cooking techniques and preparation-area setup.
Assist with wedding tastings and guest requests listed on BEOs.
Organize prepared mise en place for culinary dishes and events across the property.
Track inventory usage, relay necessary orders, assist with comparative costing, and maximize efficient product use.
Maintain compliance with state sanitation and health regulations and resort requirements.
Oversee daily cleaning and kitchen maintenance to a high standard.
Maintain knowledge of the correct maintenance and use of equipment; use tools and equipment safely and as intended, and teach this knowledge to new team members.
Know and comply with departmental and resort policies, procedures, and other information relevant to job performance.
Work with the Executive Chef to produce and develop seasonal offerings and create relevant, innovative events and dishes.