Kitchen Supervisor | Art Ovation Hotel Sarasota

SHANER•Sarasota, FL

5h•Onsite

About The Position

The Kitchen Supervisor at Art Ovation Hotel Sarasota is responsible for overseeing food production, maintaining sanitation standards, and supervising kitchen staff. This role involves planning, prepping, setting up, and providing quality service for all menu items and specials in designated outlets, ensuring adherence to standards and plating guide specifications. The supervisor will also assist with training, directing, monitoring performance, appraising, rewarding, and disciplining employees, as well as addressing complaints and resolving problems. They must maintain complete knowledge of equipment use and safety, and handle guest complaints to ensure satisfaction. The Art Ovation Hotel, a 162-room property in Sarasota, Florida, is part of Shaner Hotel Group, an award-winning hospitality owner-operator and management company with over 65 properties in 14 states and four countries. The hotel offers a unique experience inspired by Sarasota's thriving arts scene, featuring on-site art installations, performances, and workshops.

Requirements

Minimum one year of experience as a line cook.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent.
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.

Nice To Haves

Prior supervisory experience preferred.
Certification of culinary training preferred.
Bilingual English/Spanish a plus.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Assists with training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Assist with the direction, training, and monitoring performance of kitchen staff.
Maintain organization, cleanliness and sanitation of work areas and equipment.