Culinary Supervisor

Canopy by Hilton Jersey City•Jersey City, NJ

About The Position

Canopy by Hilton's culture is defined by who we are and how we interact with each other, our guests, our partners, and our neighbors. Our culture, "Positively Yours," is much more than a slogan. It's our underlying attitude, the story of who we are and how we approach everything. At the core of Canopy by Hilton’s culture is the Positively Yours Promise. An ideal Enthusiast sets the tone for creating the “Positively Yours” culture at our hotel and is committed to delivering the lifestyle experiences our guests want. The Canopy by Hilton Jersey City Arts District Hotel is looking for a candidate who can help execute an exceptional Food and Drink experience for our guests.

Requirements

Degree, High schooling or one year's Diploma in Hotel Management or equivalent.
As a Culinary Supervisor, must be friendly, energizing, positive and caring in all core aspects of the Canopy culture as defined.
5+ years’ culinary experience in catering and/or full-service restaurant.
Experience following and adhering to BEO agreements.
Tracking, recording and replenishing inventory as needed.
Ensuring all staff members adhere to culinary standards and regulations.
High level of creativity and reliability.
Flexible schedule required.

Nice To Haves

Experience in a luxury lifestyle environment preferred, working in large, fast-paced, multi-outlet kitchens.
Knowledge of food product, presentation, quality and preparation
Creative, current on food and industry trends.

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
Date all food containers and rotate as per hotel standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable.
Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage.
Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat-top grill.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Create schedules for kitchen staff to ensure optimum resource management and speed of service.
Train new and existing kitchen staff on the preparation, arrangement and plating of dishes and buffets per the current menu, as well as cross-training staff across multiple stations.
Respond to customer inquiries and concerns personally.
Knowledge of best practices for training kitchen staff and implementing kitchen procedures.