Culinary Supervisor

Highgate Hotels•St Pete Beach, FL

5d•Onsite

About The Position

The Culinary Supervisor at TradeWinds Resort is responsible for leading back-of-house kitchen operations, ensuring high standards of food quality, safety, and efficiency. This role oversees hiring, training, and scheduling culinary staff, manages inventory, and performs quality control on all dishes leaving the kitchen. In addition to daily supervision, the Culinary Supervisor supports overall food and beverage operations by maintaining profitability, controlling labor and revenue budgets, and driving productivity. They are expected to contribute creative ideas to boost business, reduce staff turnover, and uphold consistently high service and product standards. The position is hands-on, assisting kitchen staff and providing coverage as needed to ensure seamless operations. This role is perfect for an individual who creates an environment where guests can “Just Let Go” and enjoy exceptional food while delivering memorable dining experiences.

Requirements

At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Safely exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
Attend all hotel required meetings and trainings
Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel
Maintain high standards of personal appearance and grooming, including wearing nametag
Comply with Standards and regulations to encourage safe and efficient hotel operations
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives
Must be able to maintain confidentiality of information
Perform other duties as requested by management
Always maintain a warm and friendly demeanor
Availability to work nights, weekends, and holidays based on business needs

Responsibilities

Supervise and support all back-of-house F&B personnel to maintain smooth operations and ensure every guest receives attentive, high-quality dining experience
Respond to guest concerns promptly and effectively, supporting a culture of service recovery and satisfaction
Participate in F&B budget, forecasting and monitor department performance with respect to the same.
Perform any necessary follow-up
Monitor industry trends and take appropriate action to maintain competitive and profitable operations
Collaborate on menu planning and preparation alongside culinary leadership
Maintain clear and consistent communication of all matters or problems with the F&B Manager, escalating issues as needed
Coordinate and monitor all phases of Loss Prevention in the F&B department
Prepare and submit required reports in a timely manner
Participate in department monthly/quarterly/annual inventories; prepare and submit inventory reports
Participate in regular department meetings to communicate expectations, updates, and goals
Monitor quality of service and product
Cooperate in menu planning and preparation
Ensure timely purchase of F&B items, within budget allocation
Ensure compliance with all local liquor laws, and health and sanitation regulations
Ensure departmental compliance with SOP’s
Ensure the training on SOP’s, report preparation, technical job tasks
Attend and/or conduct departmental and hotel training etc
Interview candidates for back-of-the house F&B positions and follow standards for hiring approvals
Drive overall guest satisfaction by ensuring consistent execution, quality, and a seamless kitchen operation that allows guests to “Just Let Go” and enjoy their experience
Assumes other duties and responsibilities as assigned