Banquet Kitchen Lead: Culinary Ops & Team Champion

The Windsor Court; New Orleans (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

The Windsor Court in New Orleans is seeking a Kitchen Supervisor to oversee daily banquet kitchen operations, ensuring quality, safety, and efficiency in a fast-paced environment.

You will lead a dynamic team, manage scheduling, training, and performance evaluations, and collaborate with management on menu development and procurement. A strong background in food safety and supervisory leadership is required to maintain top-tier guest experiences.

Qualifications

• Proven experience in a kitchen supervisory or managerial role.
• Strong knowledge of food safety and sanitation standards.
• Excellent leadership and team management skills.
• Ability to work efficiently under pressure and handle multiple tasks.
• Good communication and interpersonal skills.
• Knowledge of inventory management and procurement processes.
• Culinary background or relevant certifications preferred.

Responsibilities

• Supervise daily kitchen operations, including food preparation, cooking, and plating.
• Ensure compliance with health and safety regulations and maintain cleanliness standards.
• Manage kitchen staff, including scheduling, training, and performance evaluations.
• Monitor inventory levels and coordinate with suppliers to ensure timely procurement of ingredients and supplies.
• Enforce quality control measures to maintain high standards of food presentation and taste.
• Collaborate with management to develop menus and implement new culinary initiatives.
• Address and resolve any operational issues promptly to minimize disruptions.
• Maintain a positive and productive work environment for all kitchen staff.

Skills

Leadership

Team management

Communication

Food safety

Inventory management

Multitasking

Problem solving

Education

Culinary certification preferred

Job description

The Windsor Court in New Orleans is seeking a Kitchen Supervisor to oversee daily banquet kitchen operations, ensuring quality, safety, and efficiency in a fast-paced environment.

You will lead a dynamic team, manage scheduling, training, and performance evaluations, and collaborate with management on menu development and procurement. A strong background in food safety and supervisory leadership is required to maintain top-tier guest experiences.