Kitchen Supervisor

Crestview Management, LLC; Chicago (IL); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is looking for a passionate Kitchen Supervisor to enhance culinary operations at their Chicago location. This role offers a unique opportunity to lead a talented team, ensuring food safety and quality while preparing delicious menu items. With the potential for growth into higher culinary positions, this position is perfect for someone eager to develop their career in a dynamic and supportive environment. Enjoy competitive wages and a comprehensive benefits package, including health insurance and paid time off, while making a significant impact on guest satisfaction and team success.

Benefits

Health and Dental Insurance

Company-Paid Life Insurance

401(k) with Company Match

Paid Time Off (PTO)

Free Hotel Rooms

Hotel Discounts

Qualifications

• 2+ years of experience in hotel food or restaurant service operations.
• Ability to work long hours and lift up to 25 pounds.

Responsibilities

• Ensure compliance with food safety policies and lead the kitchen team.
• Prepare and supervise menu items while monitoring food production.

Skills

Leadership Skills

Communication Skills

Food Safety Knowledge

Problem-Solving Skills

Basic Computer Skills

Job description

Job description:
The Chicago Marriott O’Hare is seeking a Kitchen Supervisor to join our team. Previous management or supervisory experience is preferred.
Overview:
The Kitchen Supervisor will assist the department head and team in daily culinary operations, supporting the department and hotel to ensure overall operational success. There is also potential for development into a Banquet Chef and/or Executive Sous Chef. Relocation assistance is available.
Responsibilities:

• Ensure compliance with food safety and handling policies and procedures.
• Lead the team while preparing food items and fulfilling requests according to specifications.
• Prepare, expedite, and supervise menu items for accuracy and timeliness, following standardized recipes and temperature guidelines.
• Monitor daily food production, ordering, costs, quality, and consistency.
• Lead and coach the team to deliver exceptional culinary service.
• Maintain in-depth knowledge of all kitchen operations.
• Exhibit excellent leadership, communication, organization, and relationship skills.
• Experience in training and team leadership.
• Basic computer skills.
• Communicate with the Executive Chef regarding food quality, safety issues, or equipment failures.
• Follow proper personal hygiene procedures to ensure food safety.
• Maintain a positive attitude and be a team player.
• Perform additional duties as assigned by management.

Qualifications:

• At least 2 years of progressive experience in hotel food or restaurant service operations.
• Ability to work long hours as required.
• Ability to exert up to 25 pounds of force occasionally and frequently.
• Effective verbal and written communication skills with all levels of staff and guests, in a friendly and courteous manner.
• Ability to listen, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize tasks to meet deadlines.
• Approach all interactions with guests and employees with attentiveness and courtesy.
• Effective problem-solving skills, including anticipation, prevention, and resolution of issues.
• Perform additional duties as assigned by management.

Availability:

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

Benefits:

• Competitive wages, health and dental insurance, company-paid life insurance, short-term and long-term disability insurance, vision, critical illness, accidental insurance, 401(k) with company match, paid time off (PTO), free hotel rooms, and hotel discounts.