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Banquet Kitchen Supervisor
3 months ago
Why us?:
Work Where you Belong
Here we grow again We are excited to add a culinary supervisor for the banquet team to our family here at the UNC Charlotte Marriott
We are conveniently located on the campus on UNC Charlotte in the heart of University City, just a quick ride from Uptown on the Blue Light Rail Line.
If you are looking for #flexible hours, awesome tips and a great place to work hit us up We are passionate about being the best employer in the city.
We are a warm and welcoming here at the UNC Charlotte Marriott, a 226-room hotel featuring 24,000 sq ft of meeting space conveniently located north of the downtown Charlotte area.
Our team represents the best and brightest in the industry, we are an award-winning team, most recently our property, was awarded the Hotel of the Year from the NFL NFC for outstanding hotel service and ranked in the top ten of Marriott Branded hotels in several categories.
Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time.
As a member of the team, you will have the opportunity for personal growth, and to impact the growth and development of your team, while we continue to focus and engage with our community to enrich lives one experience at a time.
Make your mark at the quintessential spot in the University City, a true landmark location. We are loaded with benefits, a team-centric culture, and opportunities to grow your career. Work where you belong.
A Rewarding Experience:
Medical, dental, & vision insurance
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Paid time off for vacation, sick time, and holidays
Eligible to participate in the Company's 401(k) program with employer matching
Employee Assistance Program
Tuition Reimbursement
Great discounts on Hotels, Restaurants, and much more
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
Join us today
Job Overview:
Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsibilities:
Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards.
Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
Requires excellent vision for safety reasons.
Requires moderate speech communications to communicate with other employees.
Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Lifting, pushing, pulling and carrying:
Items include food, small equipment -75% of the time.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must have moderate hearing to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate comprehension and literacy to read use records and all special requests.
