Culinary Supervisor

Commonwealth Hotels•Denver, CO

5d•$23 - $24•Onsite

About The Position

Join Our Team at the ART Hotel and FIRE Restaurant Downtown Denver! Find us in the arts district, with the State Capitol and a half-dozen museums within 10 minutes' walk. We bring Denver's spirit indoors with curated artwork throughout the hotel, and mountain and city views at every turn. See downtown from a new vantage at our rooftop bar and restaurant. Memorable event space includes a dedicated team and on-site catering. Working as the Culinary Supervisor at The ART Hotel and FIRE Restaurant offers a unique and exciting opportunity for culinary professionals. The ART Hotel is renowned for its integration of contemporary art and culture, making it an inspiring place to work. As Culinary Supervisor you will have the chance to infuse creativity into your culinary creations while being part of a forward-thinking, artistic atmosphere. FIRE Restaurant is an upscale dining destination that prides itself on delivering exceptional food and experiences. Working in this high-profile environment allows you to showcase your culinary skills at their finest. As Culinary Supervisor, you will have the opportunity to assist in leading a talented kitchen team, shaping their development and ensuring the highest culinary standards. This role allows you to influence the direction of the restaurant's menu, culinary offerings, and operational practices. The ART Hotel and FIRE Restaurant have a reputation for excellence, and as Culinary Supervisor, you will play a key role in maintaining that standard. Your leadership and culinary expertise will be central to creating unforgettable dining experiences for guests. The hotel and restaurant foster a culture of collaboration, where you will work closely with other departments to ensure seamless service. The opportunity to collaborate with a passionate and supportive team makes this a rewarding and dynamic work environment. Being part of such a prestigious hotel and restaurant provides excellent career growth opportunities. The exposure and experience gained in this role can open doors for further advancement within the hospitality industry. This position is perfect for those passionate about culinary excellence, leadership, and creating memorable dining experiences in a vibrant and artistic setting.

Requirements

High school diploma or equivalent GED required.
Must be able to communicate effectively in English and interact well with guests and staff.
Self-starting personality with an even temperament, always maintaining a professional appearance and manner.
Willingness to pitch in and assist co-workers, promoting a team-oriented work environment.
Ability to apply basic supervisory skills, including planning, organizing, directing, coaching, training, and disciplining employees when necessary.
Capable of operating all types of kitchen equipment, with finger/hand dexterity to handle food machinery.
Ability to lift and/or carry goods weighing up to 100 lbs. on a continuous schedule.
Strong understanding of business and financial principles, including the ability to manage budgets and control costs.
Proven ability to implement marketing techniques and develop strategies to drive scalable business growth.
Applicants must be able to work weekends & holidays.

Nice To Haves

Strong knowledge of food and wine pairing is highly sought after, contributing to an elevated guest experience.

Responsibilities

Inspect daily use records, ensuring that food yields and usage are tracked accurately, with staff adhering to these estimates.
Oversee food pulling from the walk-in box for daily production, manage leftovers, and minimize food waste.
Provide both verbal and written direction to staff to ensure consistency and clarity in tasks.
Attend associate meetings, offer solutions to challenges, and promote open communication across all kitchen areas to improve team cohesion.
Enforce good housekeeping practices in all kitchen areas and ensure the daily cleaning checklist is followed. Strictly implement the "clean as you go" policy.
Monitor staff performance, ensure procedures are completed according to department standards. Address deficiencies and provide corrective feedback when necessary.
Work to achieve profitability goals by driving revenue while controlling costs, ensuring cost-effective operations.
Develop and mentor internal talent to grow into leadership roles within the organization.