Hotel Kitchen Lead & Mentor Sous Chef

PM Hotel Group; Wilmington (DE); On-site; USD 42,000 - 62,000; Full time

Job summary

PM Hotel Group is seeking a kitchen supervisor to train, supervise and work with all kitchen staff to prepare, cook and present food to hotel standard recipes. You will assign duties, assist the Executive Chef with staffing, and schedule culinary coverage to control payroll costs.

You will ensure proper food handling, adherence to health regulations and cost controls while maintaining professional guest service and teamwork in a busy hotel kitchen environment.

Qualifications

• Must be able to communicate in English.
• Self-starting personality with an even disposition.
• Professional appearance and manner at all times.
• Knowledge of food products and standard recipes.
• Ability to supervise, coach, and discipline employees as needed.
• Dexterity to operate food machinery and lift up to 100 lbs.

Responsibilities

• Train, supervise and work with kitchen staff to prepare, cook and present food to hotel standards.
• Assign duties to associates for efficient operation of the kitchen.
• Assist Executive Chef with interviewing, training, and evaluations.
• Schedule culinary staff to ensure proper coverage and payroll control.
• Communicate clear direction to staff, verbally and in writing.
• Ensure proper receiving, storage and rotation of foods per health regulations.
• Adhere to cost and quality control procedures.
• Comply with attendance rules and be available to work regularly.
• Perform other duties as assigned.

Skills

English communication

Self-starting

Team player

Supervisory skills

Food prep knowledge

Dexterity

Lifting 100 lbs

Job description

PM Hotel Group is seeking a kitchen supervisor to train, supervise and work with all kitchen staff to prepare, cook and present food to hotel standard recipes. You will assign duties, assist the Executive Chef with staffing, and schedule culinary coverage to control payroll costs.

You will ensure proper food handling, adherence to health regulations and cost controls while maintaining professional guest service and teamwork in a busy hotel kitchen environment.