Banquet Culinary Supervisor - Lead with Quality & Growth

PCH Hotels And Resorts, Inc.; Northern (KY); Hybrid; USD 52,000 - 66,000; Full time

Benefits offered by this job

Health, Dental, and Vision

401(k) with Company Match

Exclusive Discounts

Growth Opportunities

Job summary

Grand Hotel Golf Resort & Spa on Alabama’s Gulf Coast is seeking a Culinary Supervisor to lead daily kitchen operations and inspire the culinary team. You will ensure proper preparation, uphold safety standards, and maintain top-quality dishes for guests across nine dining venues.

The role emphasizes staff training, quality control, and timely service, with a focus on cost-conscious production and strict adherence to health department regulations.

Qualifications

• Experience leading kitchen staff and coordinating daily operations.
• Strong knowledge of food safety and health regulations.
• Proven ability to train and develop culinary teams.
• Commitment to quality, portion control, and cost-conscious service.

Responsibilities

• Train and supervise kitchen staff in proper preparation and safety.
• Inspect food items for quality and consistency before service.
• Maintain service timing and workflow to ensure timely dining experiences.
• Oversee production flow and adherence to procedures for cost and quality.
• Ensure proper receiving, storage, and labeling in compliance with regulations.
• Lead daily taste panels and ensure correct seasoning and recipes.
• Delegate tasks to staff to optimize operations and service.
• Write and update menu specifications, recipes, and production forecasts.
• Ensure kitchen equipment is clean and functioning; report repairs.
• Foster positive relationships within the team and hotel staff.

Skills

Staff Training

Supervision

Quality Control

Food Safety

Leadership

Job description

Grand Hotel Golf Resort & Spa on Alabama’s Gulf Coast is seeking a Culinary Supervisor to lead daily kitchen operations and inspire the culinary team. You will ensure proper preparation, uphold safety standards, and maintain top-quality dishes for guests across nine dining venues.

The role emphasizes staff training, quality control, and timely service, with a focus on cost-conscious production and strict adherence to health department regulations.