Kitchen Supervisor | Dublin AC Hotel

SHANER•Dublin, OH

4h•Onsite

About The Position

The Kitchen Supervisor at the AC Hotel Columbus Dublin is responsible for overseeing all aspects of food production, including planning, preparation, setup, and service of menu items and specials, ensuring adherence to quality standards and plating guide specifications. This role involves assisting with the direction, training, and performance monitoring of kitchen staff, as well as maintaining the cleanliness, organization, and sanitation of all work areas and equipment. The supervisor must strictly comply with state sanitation/health regulations and hotel requirements, be available for a flexible schedule that includes weekends, holidays, and varied shifts, and ensure the proper and safe use and maintenance of all kitchen equipment and tools. Key duties also include establishing and training on operational standards and safe working conditions, supporting employee development through training, performance appraisal, and disciplinary actions, and effectively resolving guest complaints to ensure satisfaction.

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.
Certification of culinary training.
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.