Summary of Position:
The Banquet Kitchen Supervisor is responsible for helping train, supervise and working with all Banquet Kitchen cooks in order to prepare, cook and present food according to standards. Aids in creating quality food to meet high standards of quality and drive guest satisfaction. Coaches and mentors banquet kitchen staff.
- Reviewing all event orders and supervise the preparation and presentation of all foods for the hotel to ensure that a quality, consistent product is produced which conforms to all standards
- Monitoring staff performance, product quality and production flow
- Maintaining a working rapport with all hotel staff for efficient operation and service to clients
- Controlling food inventory to ensure the smooth operation of the Food and Beverage operation
Assisting in the training and development of team members
Working quickly and independently to resolve operational issues ensuring proper follow through with appropriate manager(s)
Assisting the team with their job duties as necessary to ensure optimum service to guests
Ensuring all opening, closing and running side work is completed on a daily basis
Communicating effectively, giving direction, support, timely feedback and recognition of performance
Responsible for enforcing safety and sanitation policies and procedures. Manages vendor deliveries and food preparation
Performing any other duties assigned by Management.
2 years as cook in a high volume banquet environment previous supervisor experience preferred
Read, write and speak English fluently.
Education: High School Diploma or equivalent preferred. Graduation from accredited Culinary school preferred.
Certificates or Licenses: ServeSafe Management certification