Kitchen Supervisor: Lead, Create & Delight Guests

Chateau Elan Winery; Braselton (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Discount hotel stays

Discount spa services

Discount golf

Discount food and beverage

Discount retail

YouDecide program access

Job summary

Chateau Élan Winery & Resort is seeking an experienced Kitchen Supervisor to assist with planning and managing the kitchen operations to achieve guest satisfaction and financial goals. You will oversee the production, training, and supervision of kitchen staff under the Executive Chef, ensuring compliance with HEI/Franchise standards.

You will lead a team, focus on quality, safety, and consistent service, and collaborate on menu planning and daily specials to attract guests and maintain high

Qualifications

• Minimum one year of post high school education, preferably at Culinary Institution.
• Three to four years of employment in a related position.
• Advanced knowledge of the principles and practices within the food profession, including people management and food/beverage operations.

Responsibilities

• Supervise the production, preparation, and presentation of all foods for the hotel as assigned to ensure quality and consistency.
• Supervise Human Resources in the kitchen to attract, retain and motivate associates and maintain a safe work environment.
• Monitor sanitation, equipment upkeep, and compliance with federal, state, and franchise standards.
• Control labor and food costs through scheduling, training, and supervision to meet budgets.
• Assist in menu planning and daily specials and implement production changes to attract new business.
• Attend to attendance rules and be available to work regularly; perform other duties as assigned.

Skills

People management

Communication

Time management

Education

Post-secondary education (1+ year)

Job description

Chateau Élan Winery & Resort is seeking an experienced Kitchen Supervisor to assist with planning and managing the kitchen operations to achieve guest satisfaction and financial goals. You will oversee the production, training, and supervision of kitchen staff under the Executive Chef, ensuring compliance with HEI/Franchise standards.

You will lead a team, focus on quality, safety, and consistent service, and collaborate on menu planning and daily specials to attract guests and maintain high