Supervisor

AHC Hospitality-posted 1 day ago
Full-time • Entry Level
Onsite • Grand Rapids, MI
101-250 employees
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From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here. This is a full-time position with weekend availability. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. SUMMARY: Oversees and leads a team of culinarians responsible for the restaurant and the quality of food and cleanliness of restaurant kitchen.

  • - Must have strong ability to work in team environment
  • - Functions as Sous Chef in absence of Sous Chef
  • - Must be able to multi-task and solve problems quickly
  • - Able to motivate associates to exceed the guests expectations 100% of the time
  • - Applicants must also possess a strong positive attitude and be self-motivated
  • - Maintains good working relationship with all other departments
  • - Conducts daily meetings with kitchen staff to discuss organization and execution and to resolve any operational concerns
  • - Knows expectations and ensures that staff understands them and that they execute said expectations with the proper guidelines
  • - Oversees and manages all restaurant culinarian and stewarding-related issues and makes recommendations when necessary on matters of importance to the Executive Chef and Sous Chef. Prepares and follows up on action plans
  • - Must possess unwavering standards for product quality and kitchen cleanliness.
  • - Attend departmental meetings and Daily Rehearsals. Brings suggestions for improvement
  • - Set up and execution of all restaurant kitchen stations and functions
  • - Knowledgeable of the restaurant facility and its organizational layout
  • - Be able to work all areas of the restaurant kitchen, including Third Shift
  • - Checks all equipment for cleanliness, proper breakdown of the kitchen and the proper use of equipment in the restaurant kitchen.
  • - Ensures all restaurant culinarians receive training on proper use of equipment, organization of restaurant kitchen, and proper closing of the restaurant kitchen area
  • - Oversees the requisitioning, receiving and storage of all food products and ensures that company specifications are met
  • - Works with the chef to determine proper scheduling needs for the restaurant team.
  • - Responsible for coordinating with the chef for timeliness in restaurant kitchen setup and service
  • - Enforces daily restaurant facility walk through to ensure quality of cleanliness and organization meets company specifications
  • - Oversees and ensures that Health Department Sanitation requirements are maintained at all times (Information provided by the Executive Chef)
  • - Must consistently supervise restaurant and assist Chefs and Supervisors in banquet supervision as needed
  • - Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors
  • - Ensures all JW Marriott and AHC guidelines and regulations are upheld
  • - Maintains all logs and checklists for JW Marriott, Quality Assurance, and Health Department
  • Assigning, in detail, specific duties to all employees under supervision for efficient operation of banquet kitchen facility to ensure quality work is performed
  • - Must continually make sound business decisions using a sound business mind
  • - Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef
  • - Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty
  • - A display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements
  • - Experience in stock, soup, sauce or dressing making, along with basic meat and fish fabrication is required
  • - Basic understanding of batch cookery
  • - Ability to follow corporate recipes and standards
  • - Knowledge of proper cleaning techniques, requirements and use of equipment/machinery
  • - Knowledge of proper chemical handling
  • - Excellent communication skills — both written and verbal
  • - P&L knowledge/ability to achieve financial objectives
  • - Computer literate, with the ability to create spreadsheets and reports being of high importance
  • - Be able to work in a fast paced environment
  • - Must be flexible with schedule and able to work different shifts
  • - Possess strong leadership skills to motivate, develop staff, and build a team, - Display self-confidence and a hands-on approach that is flexible and not afraid of change
  • - Possess a passion for food and beverage service
  • Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results
  • High school diploma or equivalent preferred
  • Serve Safe certification is preferred
  • Related experience is preferred.
  • medical
  • dental & vision
  • 401K
  • paid vacation
  • discounted downtown parking
  • free employee meals
  • hotel and restaurant discounts
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