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Kitchen Supervisor

4 months ago

Baltimore, United States Method Co. Full time
Job DescriptionJob Description

Job Description

ROOST Apartment Hotel has more than doubled its portfolio in the past five years. We were able to grow in various markets by providing an environment to those in need of a temporary living arrangement that evokes a sense of place, comfort, and enlightenment that is both convenient and affordable. ROOST provides personalized services and thoughtfully designed accommodations that meets the emotional and creature comfort needs of residents in transition. Everything ROOST does is based upon human interaction and how design can alleviate as much of this stress as possible. Executing this is the key to building an emotional connection with our residents and winning their lifelong loyalty and vocal support as brand ambassadors.


Job Overview:

As the Kitchen Supervisor for Roost Baltimore, you will be responsible for overseeing all aspects of food service operations within the hotel's back of house areas, ensuring recipes are followed and the food quality is exceptional. You will report to ROOST Baltimore’s Food & Beverage Manager and Method Co’s Culinary Director. Working together with the rest of the team, you will ensure the food exceeds guest expectations and help maintaining high standards of service. You will lead a team of dedicated staff, coordinate with front of house personnel, and collaborate with other departments to deliver memorable experiences to our guests.


Compensation: The compensation range for the Kitchen Supervisor role is $22 - $27 per hour, based on experience.


Essential Functions & Responsibilities include but are not limited to:

  • Execute and oversee the production of all menu items.
  • Complete understanding of kitchen safety and emergency procedures.
  • Expedite orders correctly and efficiently to ensure smooth kitchen flow.
  • Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
  • Lead, motivate, and inspire back of house staff to deliver outstanding service and exceed guest expectations.
  • Place daily produce and product orders and manage inventory so that all necessary ingredients are stocked for service
  • Hire and train kitchen staff
  • Create and manage weekly schedules for kitchen staff
  • Streamline kitchen processes to maintain prompt service times
  • Foster a culture of team-work among and between back of house and front of house staff
  • Oversee daily food service operations, including café, market & dining room setup, service flow, and cleanliness, to maintain high standards of presentation and hygiene.
  • Ensure compliance with food safety regulations, sanitation standards, and health codes, conducting regular inspections and implementing corrective actions as necessary.
  • Liaise with Food & Beverage Manager and front of house staff to coordinate food preparation and service timing, ensuring seamless integration of front and back of house operations.
  • Communicate effectively with other hotel departments, including housekeeping, maintenance, and reservations, to coordinate guest services and resolve issues.
  • Identify opportunities for staff development and career advancement, providing guidance and support to help team members reach their full potential.
  • Foster a positive work environment characterized by teamwork, respect, and mutual support among front of house staff.


Qualifications:

  • Minimum of 2-3 years of experience in a supervisory or management role in food service operations, preferably in a hotel or upscale restaurant environment.
  • Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of staff.
  • Excellent communication skills, both verbal and written, with the ability to interact professionally with guests, colleagues, and vendors.
  • In-depth knowledge of food and beverage operations, including menu planning, and inventory management.
  • Ability to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.
  • Ability to carry, lift, push, pull items weighing up to 50 pounds. Ability to bend, stoop, and kneel.
  • Certification in food safety and sanitation (e.g., ServSafe) required.