Culinary Banquet Supervisor (FT)

Grand Traverse Resort and Spa; Acme; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate culinary supervisor to lead a dynamic kitchen team. This role involves managing food preparation, ensuring quality standards, and training staff to uphold the highest culinary practices. The ideal candidate thrives in a fast-paced environment and possesses exceptional culinary and leadership skills. Join a vibrant team where your expertise will directly contribute to creating memorable dining experiences for guests. If you are ready to take your culinary career to the next level and work in an exciting, challenging environment, this opportunity is perfect for you.

Qualifications

• Must have extensive cooking and production experience.
• Leadership skills and ability to train others are essential.

Responsibilities

• Supervise and manage all aspects of the assigned outlet.
• Ensure all food preparations meet quality standards.
• Train employees to company standards and maintain sanitation.

Skills

Culinary Skills

Knife Skills

Leadership

Problem Solving

Communication Skills

Organizational Skills

Time Management

Education

Culinary Training

3+ Years in Food Preparation

1+ Year in Supervisory Role

Tools

Kitchen Equipment

Food Safety Standards

Job description

Grand Traverse Resort and Spa, 100 Grand Traverse Village Blvd, Acme, Michigan, United States of America Req #1601

Friday, February 14, 2025

SUMMARY

This position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality. Demonstrates by example using proper food-handling techniques.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Exceptional culinary and knife skills are mandatory
• Must be a leader and have a great knowledge of both hot and cold food preparation and production
• Work well under pressure and meet deadlines effectively
• Good rapport with fellow employees and reflect positive attitude
• Assist in the training of employees to company standards
• Actively participates as a member of the management team
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area using Health Department guidelines
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• College or culinary training or extensive cooking and production experience
• Must have a minimum of 3 years work in a food preparation position
• Must have a minimum of 1 year working in a supervisory role in a large kitchen

OTHER SKILLS AND ABILITIES

• Professional communication skills, oral and written
• Organizational and leadership skills
• Works well under pressure
• Can efficiently solve problems
• Commitment to quality service
• Basic math skills
• Knowledge of basic training techniques
• Awareness of local, state and federal health and sanitation laws
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine

SUPERVISORY RESPONSIBILITIES

• Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
• Make sure all prep is getting done in a timely manner
• Order products for next day’s business
• Delegate work and requisition pick-ups to other employees
• Create daily specials for your outlet
• Keep employees motivated
• Keep everyone informed of special soups, anything we are out of
• Prepare proper weekly schedule according to forecasted business

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long periods of time; frequently required to sit
• Must be able to lift more than 50 lbs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.