Kitchen Supervisor

Columbia Sussex Corporation; Chicago (IL); On-site; USD 45,000 - 65,000; Full time

Job summary

A renowned hospitality company is seeking a Kitchen Supervisor at the Chicago Marriott O’Hare. In this role, you will assist in the culinary operations, lead the kitchen team, and ensure exemplary food safety standards are maintained. A pathway to advancement into Banquet Chef or Exec Sous Chef roles is also available.

Benefits

Health and Dental Insurance

Company paid Life Insurance

Short Term and Long-Term Disability Insurance

Paid Time Off (PTO)

Free hotel rooms and discounts

Qualifications

• At least 2 years progressive experience in hotel food/restaurant service operations.
• Must effectively communicate with employees and guests.
• Ability to multitask and prioritize departmental functions.

Responsibilities

• Ensure compliance with food safety and handling procedures.
• Supervise food production and team performance.
• Communicate with Executive Chef on food quality and safety issues.

Skills

Leadership

Communication

Multitasking

Problem Solving

Job description

Job description:
The Chicago Marriott O’Hare is looking for a Kitchen Supervisor to join our team. Previous Management/Supervisory experience preferred.
Overview:
The Kitchen Supervisor will be responsible for assisting the department head and team in the overall daily operations in the culinary side while supporting the department and hotel needs to achieve the overall success of the operations. This position will also have an opportunity to be developed into a Banquet Chef and/or Exec Sous Chef. Relocation available as well.
Responsibilities:

Follow and ensure compliance with food safety & food handling policies/procedures.

Leads team while personally preparing food items and executing requests based on required specifications.

• Prepare, expedite, and supervise that all menu items are accurate and timely according to standardized recipes and at the correct temperatures.
• Monitor food production, ordering, cost, quality and consistency on a daily basis.
• Lead and coach team towards achieving exceptional culinary service.
• In-depth skills and knowledge of all kitchen operations.
• Possess excellent/hospitable leadership, communication, organization and relationship skills.
• Experience with training and leading.
• General computer knowledge.
• Communication with Executive Chef of any food quality, safety issues, or equipment failure.
• Follow proper personal hygiene procedures to ensure food served to guests is safe for consumption.
• Positive attitude while being a team player.
• Perform other duties as requested by management.

Qualifications:

• At least 2 years progressive experience in hotel food/restaurant service operations.
• Long hours sometimes required.
• Ability to exert up to 25 pounds of force occasionally, and/or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and/or guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly,courteous and service-oriented manner.
• Must be effective in handling problems, including anticipating, preventing,identifying and solving problems as necessary.
• Perform other duties as requested by management.

Availability:

• Must be available to work days, evenings, weekends, and holidays.

Benefits:
We offer a competitive wage, Health and Dental Insurance, company paid Life Insurance, Short Term and Long-Term
Disability Insurance, Vision, Critical Illness, Accidental, 401(k) and company match, Paid Time Off (PTO), free hotel rooms
and hotel discounts.