Breakfast Kitchen Supervisor: Lead Prep & Guest Service

Limelight Hotels; Mammoth Lakes (CA); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Flexible Spending Account (FSA)

Life insurance

Paid time off

Paid leave

401(k) plan

Employee ski pass

Other company perks

Job summary

Limelight Hotels Breakfast Culinary Supervisor supports the Executive Chef in overseeing kitchen operations, ensuring breakfast dishes are prepared and presented to standards. They assist with preparation, manage staff during shifts, and ensure adherence to food safety regulations.

Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. They report to the Executive Chef and ensure guest satisfaction during service.

Qualifications

• Culinary school graduate and/or 3 years of progressive experience in a professional kitchen required.
• ServSafe or similar food safety course certification is preferred.
• Prior work experience in a variety of commercial/professional kitchen required.

Responsibilities

• Ensure safe handling of food according to health codes and laws.
• Maintain a clean and sanitary work environment with pre/post shift cleaning and organization.
• Prepare and serve Breakfast items according to chef specifications.
• Assist in daily preparation of task lists to ensure items are ready for service.
• Supervise and assist with training new employees as requested by Chef de Cuisine and Sous Chef.
• Supervise storage of food deliveries, ensuring quality and shelf life.

Skills

Guest service

Leadership

Training others

English

Spanish

Education

Culinary school graduate

ServSafe certification

Experience in professional kitchen

Tools

Microsoft Office

Job description

Limelight Hotels Breakfast Culinary Supervisor supports the Executive Chef in overseeing kitchen operations, ensuring breakfast dishes are prepared and presented to standards. They assist with preparation, manage staff during shifts, and ensure adherence to food safety regulations.

Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. They report to the Executive Chef and ensure guest satisfaction during service.