Kitchen Supervisor

HEI Hotels & Resorts•Pittsburgh, PA

About The Position

Assist with planning and managing the kitchen to achieve customer satisfaction, quality service, compliance with corporate and franchise policies and procedures, and compliance with federal, state, and local regulations while meeting or exceeding financial goals. The role supervises food production, preparation, and presentation; supports kitchen associates; maintains sanitation and equipment; controls labor and food costs; and assists with menus and daily specials.

Requirements

Three to four years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people and complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, with the ability to adapt communication style to different audiences.
Minimum one year of post-high-school education.

Nice To Haves

Post-high-school education at a culinary institution is preferred.
Hotel experience is preferred.

Responsibilities

Supervise the production, preparation, and presentation of assigned hotel food to ensure a consistent, quality product that meets HEI and franchise standards.
Support human resources activities for associates in kitchen production and preparation areas, including interviewing, scheduling, training, developing, coaching, counseling, resolving problems, communicating, recommending and conducting performance and salary reviews, and recommending discipline as appropriate.
Monitor and control kitchen and equipment maintenance and sanitation to provide a healthy, safe work environment that meets applicable standards and regulations.
Monitor and control labor and food costs through scheduling, training, and supervision of food production while maintaining or improving quality and meeting budgets.
Assist with creating and planning menus and daily specials, and implement production changes to attract new business and maintain guest satisfaction.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.