Culinary Supervisor - Caribbean Resort Kitchen Lead

Davidson Hospitality Group; Northern (KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

The Westin at Frenchman's Reef is seeking a Culinary Supervisor to lead kitchen operations in a luxury resort setting on St. Thomas. You will manage culinary staff, control costs, and drive menu innovation while upholding the highest quality standards.

Join a dynamic team at a renowned hospitality company within a thriving resort community. The role emphasizes hands-on leadership, training, and ongoing optimization of food service in both banquet and à la carte contexts.

Qualifications

• 3 years experience in the food and beverage industry.
• Six months to one year in a supervisory position.
• Some wine and fine food knowledge helpful.
• Read, write and speak English fluently.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other Team Members.

Responsibilities

• Oversee kitchen food service in both à la carte and banquet settings.
• Coordinate and mentor culinary staff, manage inventory and food costs.
• Develop and implement new menu items and training programs.
• Ensure meals meet high quality standards; maintain cleanliness and organization of the kitchen.
• Lead in planning and executing tasks in planned and troubleshooting scenarios.

Skills

F&B experience

Supervisory experience

Wine knowledge

English fluent

Communication skills

Service permit

Job description

The Westin at Frenchman's Reef is seeking a Culinary Supervisor to lead kitchen operations in a luxury resort setting on St. Thomas. You will manage culinary staff, control costs, and drive menu innovation while upholding the highest quality standards.

Join a dynamic team at a renowned hospitality company within a thriving resort community. The role emphasizes hands-on leadership, training, and ongoing optimization of food service in both banquet and à la carte contexts.