Hotel Kitchen Supervisor | Creative Sous Chef Lead

PERG online; Tempe (AZ); Hybrid; USD 42,000 - 60,000; Full time

Job summary

Clear Destination Inc. is seeking a Kitchen Supervisor to oversee the culinary team and support the Executive Chef in a hotel setting. You will ensure quality, manage schedules, and coordinate with F&B management to deliver a high-standard guest experience.

The role requires at least 2+ years in fast-paced hotel/resort or restaurant kitchens, strong English communication, and the ability to work AM/PM shifts, weekends, and holidays. On-site in Tempe, AZ.

Qualifications

• Minimum 2+ years of hotel/resort or restaurant experience in a fast-paced culinary environment.
• Ability to work a flexible schedule including AM/PM, weekends and holidays.
• Ability to stand for extended periods and maintain high food quality.
• Good verbal and written English communication with vendors and staff.
• Ability to follow instructions and maintain inventory and prep lists.

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Order and receive ingredients and culinary supplies.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Assist in producing and plating plates.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations - both internal and external guests.

Job description

Kitchen Supervisor

Overview:

The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs.Partnering withF&B management, this individual is responsible for executingorders, andensuringa quality experience for hotel guests.

Responsibilities:

• Controls the quality and consistency of all food served.

• Creates and adjusts work schedule according to workloads and occupancy.

• Order and receive ingredients and culinary supplies.

• Consistently conduct departmental line-ups.

• Maintains cleanliness of all food prep and production areas.

• Conducts a month end inventory of all products.

• Ensure work areas are set no less than 15 minutes prior to service.

• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.

• Assist in controlling food cost.

• Assist in producing and plating plates.

• Prepare and properly store food items for advanced production.

• Report any maintenance or security problems to the appropriate department promptly.

• Sets a positive example for guest relations - both internal and external guests.

Qualifications:

• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment

• Ability to work a flexible schedule, toinclude:AM/PM, weekends, holidays.

• Ability to stand for extended periods of time (at least 8 hours/shift).

• Ability to ensure efficient, effective operation of the food production outlet(s).

• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.

• Ability to read and comprehend detailed instructions, short correspondence, and memos.

• Ability to carry out detailed written and/or oral instructions.

• Ability to write and perform daily prep list and par sheets.

• Ability to meet Omni Hotels & Resortsqualifyand performance standards.

• Ability to update and maintain inventory.

• Self motivated, and ability to work with limited supervision.

• Must have passion for profession.

• Must possess or be able to obtain a Food Handlers' Certification within 30 days.