Kitchen Supervisor

McKibbon Hospitality•Raleigh, NC

11d

About The Position

As a key member of the hotel’s food and beverage leadership team, the Kitchen Supervisor is accountable for the culinary team for the food and beverage outlets and meeting space. While the focus is to guide the operation of the culinary team, you also serve as the manager on duty during the evening, allowing for exposure to front of house and service teams. The kitchen supervisor is committed to guest satisfaction and providing a great experience for all guests.

Requirements

3 years’ minimum experience in a culinary setting
Experience in a supervisory position
The ability to implement the established menu and service standards
The ability and drive to personify our culture in every interaction with guests and associates
The ability to perform initial and ongoing training of associates
The ability to deliver on the quality of service that guests deserve and expect
The ability to communicate in a friendly manner with guests
The ability to create a fun and supportive working environment
Keeping up-to-date with local events and tailoring Food and Beverage operations to enhance guests’ experience in the local community
A conscientious spirit and the drive to excel in every aspect of your duties
The creativity to enhance sales in the lounge and food outlets
Valid trade qualifications
Exceptional organization skills to manage multiple outlets
Excellent oral and written communication skills
A team player with the ability to train, coach and motivate employees.
Product and quality obsessed with good knowledge in menu engineering and design.
Previous experience scheduling a brigade of 12+
Basic understanding of labor costs and productivity
Versed on calculation of food cost, conducting food inventories, and understanding of inventory turn-over
Understanding of safe work practices and initiatives to reduce or eliminate accident
Self-motivated, detail oriented and well organized with creative flair.

Responsibilities

Overseas daily kitchen operation and sets the direction of culinary team in conjunction with Chef Director and GM
Assists the Chef Director in preparation of financial forecasts and budgets, instrumental in taking steps to assist the department in exceeding financial targets.
Kitchen Supervisor ensures proper inventory control and ordering practices are utilized
Leading initiatives to guarantee Guest Satisfaction Scores are overachieved
Training and development of culinary and Front of House associates with emphasis on food presentation, preparation methods, guest service and overall quality of product
In conjunction with other leaders, the Kitchen Supervisor will ensure the kitchen is maintained in optimum condition
Strives to advance his/her knowledge, skills and abilities and consistently shares same with others
Instrumental in running a department that meets Health & Safety committee objectives
Will be a key player in menu development and implementation of outlet menus with consideration to outlet concept, food trends, food cost, and executive feedback
Actively involved in kitchen and department head meetings
Covers shifts in the kitchen as determined by the Chef Director and business levels.
Responsible for execution of all banquets from culinary, set-up, execution and staffing.

Benefits

Comprehensive benefits package including medical, dental, and vision
Life insurance
Pet Insurance
Short and long-term disability
Paid time off and holidays
Tuition assistance
Competitive Compensation with incentives (incentives vary by position)
401K Savings Plan, 50% matching up to 10% of compensation
Associate referral program
Brand and company training classes, workshops and conferences for career growth and development (varies by position)
Fundraising matching funds program
Team volunteer opportunities
24/7 chaplain services
Exclusive hotel rate discounts