Kitchen Supervisor

Sage Hospitality•Charlotte, NC

About The Position

Why us? UNC Charlotte Marriott is excited to add a Kitchen Supervisor to our team. Come join the #1 hotel team in the University area, as we grow together on this wonderful hospitality journey. #workwhereYOUBELONG. We are a warm and welcoming here at the UNC Charlotte Marriott, a 226-room hotel featuring 24,000 sq ft of meeting space conveniently located north of the downtown Charlotte area. We are excited to be the newest gathering place featured in the university area with our Golden Owl Tavern. We are easily located north of the city on the campus of University of North Carolina at Charlotte. A compact and cozy place to chill and enjoy managed by Sage Hospitality. Our team represents the best and brightest in the industry, we are an award-winning team, most recently our property, was awarded the Hotel of the Year from the NFL NFC for outstanding hotel service! and ranked in the top ten of Marriott Branded hotels in several categories. Join forces with the top hospitality team and help navigate our guests through their journey. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. As a member of the team, you will have the opportunity for personal growth, and to impact the growth and development of your team, while we continue to focus and engage with our community to enrich lives one experience at a time. The vision for Sage Hospitality is to be recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” Join us today! Make your mark at the quintessential spot in the University City, a true landmark location. Job Overview Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

Requirements

Education/Formal Training High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
Requires excellent vision for safety reasons.
Requires moderate speech communications to communicate with other employees.
Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Responsibilities

Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards.
Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assist in monitoring and control all labor and food costs.
Promote the Accident Prevention Program to minimize liabilities and related expenses.