Culinary Lead & Banquets Supervisor

Silver Ventures LLC; San Antonio (TX); On-site; USD 25,000 - 36,000; Full time

Job summary

Silver Ventures LLC's Hotel Emma in San Antonio, TX seeks a Culinary Supervisor to oversee breakfast, lunch, dinner and banquets, ensuring food meets specifications and staff are trained to hotel standards.

Requires a high school diploma and at least 2 years of experience in hotels/restaurants, plus knife skills, butchery, and strong food-safety knowledge. Must be flexible with schedule and capable of leading line stations and banquet service.

Qualifications

• High school diploma or equivalent; college education not required.
• Minimum 2 years of experience in established hotels, resorts, or restaurants.
• Knowledge of health and food safety guidelines.
• Ability to train staff to hotel and kitchen standards.
• Flexible schedule including AM/PM shifts, weekends and holidays.

Responsibilities

• Set up station and mise en place to Chef specs and recipes.
• Complete banquet production and organization; expedite as needed.
• Cook and prepare food to order daily.
• Store mise en place properly; submit production needs daily.
• Work all line stations as required.
• Develop and train line staff to standard performance.
• Maintain safe, clean, healthy work conditions for all personnel.
• Communicate with the sous chef to ensure proper service.
• Report to work on time; present a neat, professional appearance.
• Follow all policies and procedures for Hotel Emma.

Skills

Knife skills

Butchery

Food safety knowledge

Flavor balancing

Flexible schedule

Staff training

Hotel service standards

Team collaboration

Education

High school diploma or equivalent

2+ years hotel/restaurant exp

Job description

Silver Ventures LLC's Hotel Emma in San Antonio, TX seeks a Culinary Supervisor to oversee breakfast, lunch, dinner and banquets, ensuring food meets specifications and staff are trained to hotel standards.

Requires a high school diploma and at least 2 years of experience in hotels/restaurants, plus knife skills, butchery, and strong food-safety knowledge. Must be flexible with schedule and capable of leading line stations and banquet service.