Culinary Supervisor

Pyramid Global Hospitality • Naples, FL

3d

About The Position

Pyramid Global Hospitality is hiring a Culinary Supervisor, referred to in the posting as a Kitchen Supervisor, to support the hotel’s culinary operation. The role assists with planning and executing daily food production, preparation, and presentation in a safe, sanitary environment that follows applicable standards and regulations while producing profitable, competitive-quality food.

The supervisor leads and develops the culinary team, helps maintain kitchen operations, and supports the Executive Chef with menu creation, costing, and implementation. The role may perform any function in the culinary department, including cooking and stewarding. Candidates should be hands-on, creative, motivated leaders with substantial experience in a high-volume professional kitchen and a passion for teaching culinary skills.

The posted compensation is $25 per hour. Actual compensation may vary based on factors including skills, experience, certifications, and location.

Requirements

• College graduate in the culinary arts.
• At least 3 years of experience as a cook in a high-volume professional kitchen.
• Familiarity with basic and advanced cooking methods.
• Basic knowledge of food allergies.
• Full knowledge of correct cooking temperatures for vegetables and proteins.
• Must provide the cutting tools needed to perform the job and a calibrated food-grade thermometer.
• Full knowledge of state health codes and the EcoSure food safety and health report.
• Active food handler certification.
• Strong organizational skills.
• Ability to work independently.
• Ability to work long hours, including weekends and holidays.
• Ability to stand for long periods.
• Ability to lift at least 50 pounds.
• At least 21 years of age.
• Desire to exceed expectations and an energetic personality.

Responsibilities

• Attract, retain, and motivate culinary talent.
• In the Executive Chef’s absence, complete daily ordering using current par levels for all outlets, the employee cafeteria, and banquets.
• Perform functions within the culinary department as needed, including cooking and stewarding.
• Conduct daily kitchen walkthroughs and recommend corrections, repairs, cleanliness improvements, or other changes as needed.
• Hold daily team meetings to confirm preparation and communicate pertinent information.
• Attend weekly food and beverage, BEO, and leadership meetings, as well as monthly safety meetings, representing the culinary team.
• Set an example for the culinary team.
• Manage departmental finances, analyze and control costs, and manage the budget to achieve a profitable operation.
• Apply knowledge of food allergens and address guests with food allergies with a high sense of urgency.
• Work with the culinary team to keep prep sheets updated and ensure they are used properly each day.
• Guide nightly cleaning of kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the next day’s service.
• Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
• Assist with planning and execution of daily food production, preparation, and presentation in a safe and sanitary work environment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level