Courtyard by Marriott Banquet Kitchen Supervisor

AHC Hospitality•Grand Rapids, MI

1d•Onsite

About The Position

This position balances hands-on culinary execution with organizational oversight and team leadership to ensure outstanding food quality, cost control, health and safety compliance, and a positive kitchen culture. The Banquet Kitchen Supervisor serves as the culinary lead on duty during assigned shifts, setting the standard for excellence, consistency, and accountability across all kitchen functions. This is a working supervisor role where the majority of time is spent on active food preparation and cooking.

Requirements

High school diploma or GED equivalent required
Minimum of 2–3 years of professional kitchen experience required; banquet foodservice experience strongly preferred
ServSafe certification (or equivalent food handler certification) required, or willingness to obtain upon hire
Strong culinary knowledge and hands-on cooking proficiency in a high-volume kitchen environment
Demonstrated leadership ability with a lead-by-example
Solid understanding of food cost controls, ordering processes, and inventory management
Ability to read, maintain, and accurately complete temperature logs and food safety records
Knowledge of FIFO practices, cooler organization, and proper food storage protocols
Effective verbal communication skills; ability to collaborate across departments and with leadership
Strong organizational skills and attention to detail, especially regarding food quality and safety
Ability to manage labor efficiently in response to fluctuating business levels
Positive, solution-focused attitude with the ability to remain composed during high-pressure situations
Commitment to upholding AHC Hospitality and Marriott service standards

Nice To Haves

At least 1 year of supervisory or lead cook experience preferred
Culinary degree or vocational training a plus, but not required in lieu of equivalent experience

Responsibilities

Serve as the primary cook on duty, personally preparing and executing all banquet and employee meal items.
Accurately review and place food orders to maintain proper stock levels while controlling costs and meeting the established 32% food cost target.
Review prep lists daily and track needed items. Coordinate with the Lead Banquet Cook to align both departments on shared products, ordering schedules, and cooler space utilization.
Accurately complete and maintain all temperature logs, food cooling logs, and required documentation each shift. Ensure full compliance with health, food safety, and sanitation standards.
Maintain all coolers and storage areas in a clean, organized, and properly labeled condition. Practice strict FIFO rotation and immediately discard expired or questionable product.
Monitor business levels and staffing needs throughout the shift; adjust labor accordingly to control costs while maintaining service quality and team morale.
Ensure the kitchen remains clean, sanitized, and orderly throughout and after each shift, including prep areas, equipment, and all storage spaces.
Verify that all equipment is properly shut off, cleaned, and secured at close. Hold all team members accountable for completing assigned closing tasks. Responsible for washing or ensuring dishes are washed as well as equipment/floors/surfaces are clean.
Act as the culinary lead during the shift, ensuring food quality, consistency, and strong team communication are upheld at all times.
Mentor and guide kitchen team members, reinforcing proper procedures, accountability, and adherence to cleanliness and documentation standards.
Work closely with managers, banquet staff, and other departments to support smooth daily operations and ensure a positive guest experience.
Plan, prepare, and oversee quality employee meals on designated days. Maintain a stocked salad bar and break room supply inventory. Send weekly menus to the team in advance and communicate any changes promptly. Check in mid-service to ensure adequate product remains for associates.