Lead Kitchen Supervisor – Culinary & Events

39047; Brisbane; On-site; AUD 55,000 - 75,000; Full time

Job summary

Marriott International in Brisbane is seeking an entry-level management professional to lead daily kitchen operations, assist in food production, and supervise staff to ensure guest satisfaction and budget adherence.

The role involves overseeing culinary standards, coordinating service with other departments, and maintaining high sanitation and quality across all kitchen activities at a full-time level.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Skills

Food preparation

Sanitation standards

Staff supervision

Shift leadership

Event coordination

Kitchen workflow

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management or related major

Tools

Kitchen equipment operation

Food production planning

Job description

Marriott International in Brisbane is seeking an entry-level management professional to lead daily kitchen operations, assist in food production, and supervise staff to ensure guest satisfaction and budget adherence.

The role involves overseeing culinary standards, coordinating service with other departments, and maintaining high sanitation and quality across all kitchen activities at a full-time level.