Kitchen Supervisor | Art Ovation Hotel Sarasota

SHANER • Sarasota, FL

8d • Onsite

About The Position

Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands—including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, www.shanercorp.com!

Shaner Hotels has an amazing opportunity at our Art Ovation Hotel, located in beautiful Sarasota, Florida. This 162-room Art Ovation Hotel is a reinterpretation of an elevated hotel experience. We offer something unique to Sarasota, inspired and designed to engage the city’s thriving arts scene. With on-site art installations, performances, and workshops, our guests are invited to interact and be part of the experience. Never static, always evolving, creativity is encouraged and everything conventional is reinvestigated and reinterpreted.

Requirements

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

Nice To Haves

• Bilingual English/Spanish a plus.

Responsibilities

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Establish, maintain, and train standards and procedures for operations and safe working conditions in the department.
• Assist 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.
• 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.
• Other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees