Hotel Kitchen Supervisor

Mckibbon-Hospitality; Lincolnville (FL); Vor Ort; USD 52.000 - 75.000; Vollzeit

Benefits dieser Stelle

Medical, dental, vision

Life insurance

Paid time off

401K

Zusammenfassung

McKibbon Hospitality seeks a Kitchen Supervisor to lead culinary teams across hotel outlets and meeting spaces, and to serve as the on-duty night manager ensuring a great guest experience.

Responsibilities include daily kitchen oversight, budgeting, inventory, menu development, staff training, and maintaining health & safety standards in collaboration with leadership.

Qualifikationen

• 3 years’ minimum experience in a culinary setting.
• Experience in a supervisory position.
• Ability to implement established menu and service standards.
• Strong communication with guests and associates.

Aufgaben

• Oversee daily kitchen operation and direct culinary team with Chef Director/GM.
• Assist in preparing forecasts and budgets; help exceed financial targets.
• Lead menu development and outlet concept execution.
• Train culinary and front-of-house staff on food quality and service.

Kenntnisse

Kitchen leadership

Staff training

Menu development

Inventory control

Budgeting

Health & Safety

Guest service focus

Team collaboration

Jobbeschreibung

What Makes a McKibbon Kitchen Supervisor?As a key member of the hotel’s food and beverage leadership team, the Kitchen Supervisor is accountable for the culinary team for the food and beverage outlets and meeting space. While the focus is to guide the operation of the culinary team, you also serve as the manager on duty during the evening, allowing for exposure to front of house and service teams. The kitchen supervisor is committed to guest satisfaction and providing a great experience for all guests.A Day in the Life:Overseas daily kitchen operation and sets the direction of culinary team in conjunction with Chef Director and/or GM based on property specific structure.Assists in preparation of financial forecasts and budgets, instrumental in taking steps to assist the department in exceeding financial targets.Kitchen Supervisor ensures proper inventory control and ordering practices are utilizedLeading initiatives to guarantee Guest Satisfaction Scores are overachievedTraining and development of culinary and Front of House associates with emphasis on food presentation, preparation methods, guest service and overall quality of productIn conjunction with other leaders, the Kitchen Supervisor will ensure the kitchen is maintained in optimum conditionStrives to advance his/her knowledge, skills and abilities and consistently shares same with othersInstrumental in running a department that meets Health & Safety committee objectivesWill be a key player in menu development and implementation of outlet menus with consideration to outlet concept, food trends, food cost, and executive feedbackActively involved in kitchen and department head meetingsCovers shifts in the kitchen as determined by the Chef Director and business levels.Responsible for execution of all banquets from culinary, set-up, execution and staffing.Embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression.Requirements:3 years’ minimum experience in a culinary settingExperience in a supervisory positionThe ability to implement the established menu and service standardsAbility and drive to personify our culture in every interaction with guests and associatesAble to perform initial and ongoing training of associatesAble to deliver on the quality of service that guests deserve and expectThe ability to communicate in a friendly manner with guestsAbility to create a fun and supportive working environmentKeeping up-to-date with local events and tailoring Food and Beverage operations to enhance guests’ experience in the local communityA conscientious spirit and the drive to excel in every aspect of your dutiesThe creativity to enhance sales in the lounge and food outletsValid trade qualificationsExceptional organization skills to manage multiple outletsExcellent oral and written communication skillsA team player with the ability to train, coach and motivate employees.Product and quality obsessed with good knowledge in menu engineering and design.Previous experience scheduling a brigade of 12+Basic understanding of labor costs and productivityVersed on calculation of food cost, conducting food inventories, and understanding of inventory turn-overUnderstanding of safe work practices and initiatives to reduce or eliminate accidentSelf-motivated, detail oriented and well organized with creative flair.Perks & Benefits Beyond the Basics:We know that hospitality starts from within, and that’s why we value the employee experience as much as we value our guests’ experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that’s equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment:Benefits: Full Time Associates:Comprehensive benefits package including medical, dental, and visionLife insurancePet InsuranceShort and long-term disabilityPaid time off and holidaysTuition assistanceFinancial & Occupational Wellness: All AssociatesCompetitive Compensation with incentives (incentives vary by position)401K Savings Plan, 50% matching up to 10% of compensationAssociate referral programBrand and company training classes, workshops and conferences for career growth and development (varies by position)Personal Wellness: All AssociatesFundraising matching funds programTeam volunteer opportunities24/7 chaplain servicesExclusive hotel rate discountsAny state specific holiday, vacation or benefit requirements will apply.All employment decisions are made on a non-discriminatory basis without regard to sex, race, color, age, disability, pregnancy or maternity, sexual orientation, gender identity, citizenship status, military status, or any other protected characteristic in accordance with applicable federal, state, and local laws.