Banquet Culinary Supervisor

Sage Hospitality Group; Sachsen-Anhalt; Vor Ort; EUR 20.000 - 40.000; Vollzeit

Zusammenfassung

An established industry player is seeking a dedicated kitchen manager to oversee food production and staff in a vibrant environment. This role offers the opportunity to manage a talented team, ensuring high standards of food quality and safety while fostering a collaborative atmosphere. The ideal candidate will have a passion for hospitality, strong communication skills, and a commitment to excellence. Join a dynamic team where your contributions will be valued and where you can grow in your culinary career. If you thrive in a fast-paced setting and are eager to make a difference, this position is for you.

Leistungen

Free RTD EcoPass

Medical, Dental, and Vision Insurance

401K with Company Matching

Paid Time Off Accruals

Discounted Gym Membership

Discounts on Hotels and Restaurants

Qualifikationen

• 1-2 years of experience in a related position.
• Ability to work as a team member and communicate effectively.

Aufgaben

• Manage kitchen staff and ensure food quality and safety.
• Monitor food preparation and maintain kitchen cleanliness.
• Train and motivate kitchen employees while ensuring safety.

Kenntnisse

Teamwork

Communication Skills

Cooking Knowledge

Analytical Skills

Ausbildung

High School Education or Equivalent Experience

Jobbeschreibung

Why us?

Are you an outgoing, fun, and hard-working individual that thrives in a fast-paced and diverse environment? We pride ourselves in our unparalleled service to our guests and we strive to hire experts in hospitality. Come join our team of hospitality professionals!

The Oxford Hotel opened its doors in 1891, making it the most historic hotel in Denver, Colorado. Over the years, we’ve hosted everyone from Theodore Roosevelt to the Dalai Lama, offering each guest the genuine hospitality and classic luxury that has made The Oxford Hotel Denver’s premier address for over 100 years.

Benefits for full-time team members include:

• Free RTD EcoPass
• Medical, Dental, and Vision Insurance options
• 401K with company matching
• Paid time off accruals
• Discounted monthly membership to The Oxford Club, Fitness & Lifestyle
• Discounts on Sage Hospitality hotels and restaurants

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the operation in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the BOH General Operating Procedures and Inventory SOPs, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per BOH General Operating Procedures SOP.
• Manage the daily production, preparation and presentation of all food for the operation to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, provide open communication.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Answer, report and follow executive or sous chef’s instructions.
• Clean up station and take care of leftover food.
• Comply with nutrition and sanitation regulations and safety standards.
• Report any safety issues to the chef on duty.
• Maintain a positive and professional approach with coworkers and customers.

Qualifications

Education/Formal Training

High school education or equivalent experience.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires an ability to work as a team member and an ability to communicate with kitchen staff.
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
• Requires oral and written communication skills.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the frontline, temperatures can be over 100 degrees.

Salary

USD $20.00 - USD $22.00 /Hr.