PM Kitchen Supervisor

Delta Hotels by Marriott•Chesapeake, VA

5d•$17 - $20•Onsite

About The Position

LTD Hospitality Group is seeking a highly motivated, strategic leader with expertise in effective and efficient restaurant operations. If you are looking for an exciting career with unlimited opportunities, we have an immediate opening for you to join our team as a PM Kitchen Supervisor. The Kitchen Supervisor is responsible for the direct and indirect preparation and cooking of all foods prepared for the hotel’s dining facility and guests. Works in conjunction with the Executive Chef to ensure proper management of the kitchen resources and staff.

Requirements

Advanced degree in food preparation and/or at least 2 years of experience at an advanced skill level.
Ability to direct, supervise, and mentor staff members so they may develop strengths and abilities needed to accomplish corporate goals.
Interact with others in a way that builds openness, trust, and encourages the pursuit of corporate long-range goals through teamwork and a positive working environment.
Demonstrated oral and written communication skills in English.
Ability to manage problems and make appropriate decisions quickly to resolve complex issues in a timely fashion.
Work with fellow management staff to achieve common goals.
Understand and communicate corporate long term goals and strategies to staff members as appropriate.
Must have excellent organizational, interpersonal & administrative skills.
Ability to work a flexible schedule to include night, weekends and holidays as needed.
Reliable transportation with a valid state driver’s license.

Responsibilities

Supervise, manage and, instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Provide feedback, mentoring, and training to the kitchen staff to encourage continuous improvement in skills and abilities.
Verify the quantity and quality of received products to ensure proper amounts are received and are of an acceptable standard of quality.
Maintain a high standard of inventory control during the food preparation process and continuously work to reduce waste.
Trains and coaches staff in alignment with company policies and procedures to include, managing or initiating personnel actions, such as promotions, transfers, discharges, and disciplinary measures
Ensure food preparation areas meet all State and Federal Health Regulation Standards are maintained or exceeded at all times.
Inspect supplies, equipment, and work areas to ensure compliance to safety, cleanliness, and overall operation for all food service and preparation areas.
Perform routine maintenance on equipment to maintain operational ability and safety.
any and all other duties, projects, and tasks as assigned by Department leaders and the supervisor's manager.
Work in concert with the Executive Chef and other F&B Managers to: Maintain, adjust, and correct the flow of kitchen activities and staff levels based on guest volume.
Actively search for areas of improvement and ways to reduce costs.
Maintain an atmosphere of teamwork between both the back and front of the house staff and manage the food service staff.