Culinary Supervisor

Food and Beverage
Written By Kelly Haynie

The Culinary Supervisor at The St. Anthony, A Luxury Collection Hotel is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.  He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.  The Kitchen Supervisor is also responsible for controlling food and labor costs while maximizing guest satisfaction.

 

Education & Experience:

  • At least 2 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.

  • Must have knowledge of F&B preparation techniques, and health department rules and regulations.

 

Physical requirements:

  • Long hours sometimes required.  Must be able to work weekends and holidays.

  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

 

General Requirements:

  • Maintain a warm and friendly demeanor at all times.

  • 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 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.

  • Attend all hotel required meetings and trainings.

  • Maintain regular attendance in compliance with BC Lynd’s Standards, as required by scheduling, which will vary according to the needs of the hotel.

  • Maintain high standards of personal appearance and grooming, which include wearing nametags.

  • Comply with BC Lynd’s Standards and regulations to encourage safe and efficient hotel operations.

  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

  • Must be able to maintain confidentiality of information.

  • Perform other duties as requested by management.

 

Fundamental Requirements:

  • Work with other F&B managers and keep them informed of F&B issues as they arise.

  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.

  • Prepare and submit required food and temperature logs in a timely manner.

  • Monitor quality of all food product and presentation.

  • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.

  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

  • Respond to guest complaints in a timely manner.

  • Ensure compliance with SOP’s in all outlets.

  • Ensure compliance with requisition procedures.

  • Assist in conducting staff performance reviews in accordance with BC Lynd’s standards.

  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

  • Know and enforce all local health department sanitation laws.

  • Know how to compute daily food cost.

  • Assess food portion size, visual appeal, taste and temperature of items served.

  • Check all stations at the end of every shift for proper food storage and sanitation.

  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

  • Prepare daily food production sheets.

  • Cut meat, poultry, and seafood according to daily business.

  • Understanding of the hotel service culture and values

  • Working knowledge of food and health safety guidelines

  • Proper knife skills and experience with various cooking methods

  • Butchery skills and experience with various proteins

  • Able to taste and balance flavors

  • Required to work a flexible schedule based on business levels, to include AM/PM, weekends and holidays

 

Essential Job Functions:

  • Set up his/her own station and mise en plas

  • Completes Banquet production and organization, able to expedite banquets with little or no supervision

  • Cook and prepare food to order on a daily basis

  • Properly store all mise en plas and submit production needs for following day by shift end

  • Works all line stations as required

  • Develop and train line staff to standard performance levels

  • Assure safe, clean, healthy work conditions for all personnel

  • Communicate with the sous chef on duty to assure proper service according to assigned shift

  • Report to work on time in a neatly groomed, professional and acceptable manner

  • Follow all policies and procedures for the Hotel

 

ADDITIONAL JOB FUNCTIONS:

  • Expedites breakfast, lunch or dinner service from inside the line as needed

  • Coordinates the line crew to achieve assigned tasks according to hotel kitchen standards

  • Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas

  • Communicates and reports any mechanical problems with the Chef or sous chef

  • Discuss with Chef on duty awareness of guests comments or complaints

  • Assist in daily inventory of produce cooler and dry storage areas

  • Is familiar with hotel fire, safety and health procedures

  • Trained and knowledgeable in all areas of food safety and health inspection criteria

  • Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand

  • Diligent and economic use of labor and product

  • Checks daily the quality and level of line station mise en plas

Benefits:

    • Paid Time Off

  • 6 Paid Holidays

  • Discounted Hotel rooms at over 6,000 Marriott properties

  • Cash Bonus for Hiring Referrals

  • $6 employee meals

  • Health, Dental, Vision, and Life Insurance Policies

  • 401K Program

  • Discounted Bus Pass

  • Discounted Downtown Parking

  • Leadership Development Program

  • Supervisor Training

  • Recognition Programs

T

Kelly Haynie
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