Kitchen Supervisor - Head Chef

Courtyard by Marriott El Cajon•El Cajon, CA

4d•$68,000 - $72,000•Onsite

About The Position

The Lead Cook/Head Chef is responsible for supervising daily kitchen operations, ensuring high-quality food preparation, consistent presentation, and adherence to food safety standards. This role supports and overseeing line staff, coordinating service flow, monitoring food quality, and maintaining cleanliness and organization throughout the kitchen. The position plays a key role in training staff, reducing waste, and delivering an exceptional dining experience for guests for a two meal per day Bistro restaurant and banquets in 5000 sq feet of ballroom. Compensation also includes Banquet gratuity pool.

Requirements

High school diploma or equivalent required.
One to two (1–2) years of relevant work experience preferred.
Ability to exert up to 50 pounds of force occasionally and up to 50 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to stand and remain active for the duration of the shift.
Frequent bending, stooping, reaching, and handling of equipment and materials.
Demonstrated reliability, punctuality, and consistent attendance.
Availability to work extended hours, including nights, weekends, and holidays based on business needs.
Ability to follow verbal instructions and complete assigned tasks within required timeframes.
Ability to work independently and collaboratively within a team environment.
Ability to receive and respond to supervision, feedback, coaching, and disciplinary guidance.
Strong verbal communication skills with the ability to clearly convey information and expectations.
Ability to make quick, accurate decisions when presented with alternative courses of action.
Ability to remain calm, focused, and effective in fast-paced or high-pressure situations.
Strong listening skills with the ability to understand and address concerns raised by coworkers and guests.
Ability to read and understand chemical product labels and follow proper usage and safety guidelines.

Responsibilities

Prepare, cook, and present menu items in accordance with standardized recipes, quality expectations, and portion guidelines.
Complies with all company, hotel, and brand standards to support a safe, efficient, and well-operated hotel environment.
Monitor food quality, taste, freshness, and presentation standards throughout meal periods.
Consistently exhibits a professional presence and conducts all duties with passion, integrity, and adherence to company values.
Ensure proper handling, rotation, labeling, and storage of food and ingredients (FIFO).
Maintain adherence to all food safety, sanitation, and health department regulations.
Ensures full compliance with established company, hotel, and brand guidelines regarding food preparation procedures, timing, and temperature requirements.
Train new kitchen employees on cooking procedures, equipment use, safety practices, and station responsibilities.
Maintain kitchen organization, cleanliness, and equipment functionality; report maintenance or safety concerns promptly.
Assist with inventory control, including tracking usage, minimizing waste, and communicating supply needs.
Ensure accurate preparation of allergen-friendly or special-diet requests.
Work collaboratively with front-of-house staff to ensure smooth communication and service flow.
Perform opening and closing kitchen procedures as assigned.
Provide coverage for other kitchen roles as needed.
Perform additional duties as assigned by General Manager or Assistant General Manager.