Job Description

Summary/Objective

The Kitchen Supervisor is responsible to assist the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Assist with the preparation and planning of meal designs.
• Resolve customer problems and concerns personally.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Develop new menu options based on seasonal changes and customer demand.
• Recruit and train new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef’s absence.
• To be aware of all financial budgets and goals.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Work in closed conjunction with the Food and Beverage Manager and respective teams, to create a yearly marketing plan for the outlet.
• Ensure that all food preparation equipment is being used safely and corr3ectly and that it is cleaned and maintained.

Competencies

· Strong knowledge of cooking methods, kitchen equipment, and best practices.

· Teamwork-oriented with outstanding leadership abilities.

· Ability to handle pressure

Excellent communication skills, interpersonal skills, and computer skills.

· Must have experience calculating figures and amount and performing mathematical functions to meet the business needs.

Work environment

· Ability to lift 25-50 pounds and stay comfortable on their feet for the entire shift.

· Hotels operate 24/7 therefore schedules may at times fluctuate based on the needs of the business, so being flexible is key to the position.

· Ability to bend, stand, stoop, for long periods of time and working long hours in hot conditions.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Benefits

· 401K (Matching)

· Medical

· Dental

· Vision

· Life Insurance

· Long Term Disability

· Short Term Disability (offered)

· Paid Holidays

· Vacation

· Employee Discounts

EEO Statement: Delta by Marriott provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Requirements

Required education and experience

• Hotel experience preferred.
• A minimum of 2 -5 years cooking experience in a culinary leadership role preferred.
• Safe Food Handling Certification.
• High school or GED equivalent required
• Formal culinary training or associate degree in culinary are preferred.

Security clearance requirements

• Must clear background screening