Kitchen Supervisor

HEI Hotels and Resorts•Pittsburgh, PA

19h

About The Position

The Kitchen Supervisor assists with planning and managing the kitchen to achieve customer satisfaction and quality service, comply with corporate and franchise policies and procedures and federal, state, and local regulations, and meet or exceed financial goals. The role supervises food production, preparation, and presentation as assigned by the Executive Chef, and helps maintain consistent quality in accordance with HEI and franchise standards. The supervisor supports kitchen staffing and associate development, maintains a safe and sanitary kitchen, and controls labor and food costs while maintaining or improving quality. The role also assists with menu and daily-special planning and implements production changes to attract new business and satisfy current guests. Hotel experience is preferred.

Requirements

At least one year of post-high-school education, preferably at a culinary institution.
Three to four years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing people or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and 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.
Ability to adapt communication style to different audiences, including supervisors, coworkers, and the public.

Nice To Haves

Hotel experience.

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 kitchen production and preparation associates, including interviewing, scheduling, training, developing, empowering, 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 maintain a healthy, safe work environment and meet applicable standards and regulations.
Monitor and control labor and food costs through scheduling, training, and supervision of food production to meet or exceed budgets while maintaining or improving quality.
Assist with creating and planning menus and daily specials, and implement production changes to attract business and support guest satisfaction.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.