Culinary Supervisor

2 weeks ago

Asbury Park, New Jersey, United States Sage Hospitality Full time

Why Choose Us?
At Sage Hospitality Group, we seek visionary leaders who embrace innovation and challenge the status quo. We are not just looking for individuals seeking employment; we are in search of dynamic players eager to ascend to new heights. Sage offers pathways for growth and personal satisfaction, focusing on the elements that nurture our humanity and happiness. Our goal is to attract and retain team members who are engaged in our culture, passionate about hospitality, and excited to enhance lives through memorable experiences. Founded on a spirit of bold individuality, Sage has crafted some of the world's finest hotels, restaurants, and experiences. However, none of this would be possible without individuals like you—those who forge their own paths, are eager to learn, and cherish their communities. You are meant to be here.

Position Overview:
As a Culinary Supervisor, you will oversee kitchen operations, ensuring the efficient production, preparation, and presentation of all culinary offerings for the hotel's dining facilities and room service. This role requires maintaining a safe and sanitary work environment that adheres to all relevant standards and regulations while delivering high-quality, competitive products. You will be responsible for the daily management of kitchen operations, monitoring food and labor costs, and assisting the Executive Chef in developing and implementing menu and production modifications.

Key Responsibilities:

  • Oversee the daily production, preparation, and presentation of all food for the hotel's dining venues and room service, ensuring a consistent and high-quality product that meets franchise standards.
  • Manage human resources within the kitchen, focusing on attracting, retaining, and motivating staff while fostering a safe work environment. Responsibilities include interviewing, hiring, scheduling, training, developing, empowering, coaching, and conducting performance evaluations.
  • Coordinate the maintenance and sanitation of the kitchen and equipment to ensure compliance with federal, state, corporate, and franchise standards.
  • Monitor, analyze, and control all labor and food costs, preparing necessary reports and schedules to ensure budgetary goals are met while maintaining or improving quality.
  • Promote safety initiatives to minimize liabilities and associated costs.

Qualifications:

Education:
High school diploma or equivalent.

Experience:
1 to 2 years of relevant experience in a similar role.

Knowledge and Skills:
Advanced understanding of food service principles and practices, including management of personnel and complex food and beverage operations.

Physical Requirements:
The physical demands outlined here represent those that must be met by an associate to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

  • Frequent lifting, pushing, pulling, and carrying of heavy items, including food and equipment.
  • Bending and kneeling as necessary for cooking tasks.
  • Ability to move throughout the kitchen and dining areas regularly.
  • Continuous standing during preparation and service periods.
  • Ability to hear equipment timers and communicate effectively with team members.
  • Visual acuity to ensure proper food preparation.
  • Comprehension and literacy skills to read and understand records and special requests.

Work Environment:
Work is primarily indoors, with exposure to varying temperatures, including cold storage areas and hot cooking environments.

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