Culinary Supervisor

MARCUS HOTELS INC; Coralville, Northern (IA, KY); Hybrid; USD 28,000 - 39,000; Full time

Job summary

Marcus Hotels & Resorts seeks a dedicated line cook to join the Hyatt Regency Coralville team. You will follow chef instructions, prepare and plate meals, and ensure high-quality preparation and presentation for guests.

Responsibilities include supervising culinary staff, managing prep, maintaining sanitation, rotating stock, and training junior staff as needed. This on-site role requires reliability, teamwork, and the ability to work varied shifts.

Qualifications

• Professional schooling from culinary school or 3 years similar experience.

Responsibilities

• Supervise culinary staff.
• Prepare and cook food efficiently and correctly in a timely manner following all required recipes.
• Correctly store food by utilizing proper rotation and dating.
• Maintain sanitary standards, before, during, and after service.
• Determine inventory of food items and requisition from storeroom.
• Set up equipment needed for preparation prior to service.
• Maintain high quality level of food production and presentation.
• Cleanliness, sanitation and personal hygiene.
• Responsible for set-up station, breakdown, and all necessary advance prep work.
• Put all food away that has been requisitioned from storeroom.
• Prepare all food items according to recipe specifications.
• Make sure coolers are cleaned, organized and locked after work is finished.
• Maintain condition and cleanliness of work area.

Skills

Reading orders

Kitchen leadership

Pressure tolerance

Line cook experience

Food safety

Education

Culinary school

Job description

Join our team of passionate hospitality professionals at the Hyatt Regency Coralville Hotel & Conference Center where we strive to give guests memorable experiences and access to the best restaurants, nightlife, and outdoor recreation in the city. The Hyatt Regency is managed by Marcus Hotels & Resorts whose corporate history dates back to the first Marcus Movie Theater in 1935. That was when our founder first established our guiding principles of People Pleasing People and to always realize our most important assets are our incredible associates.

Purpose of Position: To follow all instructions assigned by chefs and ensure all duties assigned are carried out with culinary staff. Ensure that all food is of the finest quality for our guests.

Responsibilities:

• Supervise culinary staff.
• Prepare and cook food efficiently and correctly in a timely manner following all required recipes.
• Correctly store food by utilizing proper rotation and dating.
• Maintain sanitary standards, before, during, and after service.
• Determine inventory of food items and requisition from storeroom.
• Set up equipment needed for preparation prior to service.
• Maintain high quality level of food production and presentation.
• Cleanliness, sanitation and personal hygiene.
• Responsible for set-up station, breakdown, and all necessary advance prep work.
• Put all food away that has been requisitioned from storeroom.
• Prepare all food items according to recipe specifications.
• Make sure coolers are cleaned, organized and locked after work is finished.
• Maintain condition and cleanliness of work area.

Requirements:

• Friendly and polite team member.
• Follow instructions given by chef.
• Ability to read micro orders.
• Professional schooling from culinary school or 3 years similar experience.
• Knowledge of kitchen equipment and food items.
• Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.
• Working knowledge of sauté, grill, fry, and poultry station.
• Create specials from items not being used.
• Assist in control of food waste.
• Garnishing knowledge and experience.
• Knowledge of English Language.
• Leadership abilities.
• Ability to work under pressure.
• Ability to work various shifts.
• Ability to work various shifts.
• Ability to train culinary students in our standards and be able to groom them for advancement in our culinary department.
• Ability to carry out the job functions of the sous chef when the chefs are not present.
• Ability to obtain local, state or federal licenses or certification for sanitation, liquor service or food service certification.

For each position, we requirea stable work history verified by a background check, a positive attitude, a willingness to be a team player, and the ability to work weekends and holidays.

We will verify through E-Verify the identity and employment eligibility of all persons hired. Marcus Hotels & Resorts is an Equal Opportunity Employer.

Additional Information

• Hourly/Yearly Wage: Starting from $20/hour