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Culinary Event Supervisor

2 months ago

Cary, North Carolina, United States The Mayton Hotel Full time

Job Type:
Full-time

Position Title: Culinary Event Supervisor

Reports To: Executive Chef

Position Summary:
As a Culinary Event Supervisor, you will oversee all facets of food preparation for events, ensuring adherence to the Executive Chef's cost management standards while maintaining the highest quality of culinary offerings. This role requires a seasoned culinary leader capable of supervising the production of exquisite dishes in a high-volume environment. You will collaborate closely with the Executive Chef and assume their responsibilities in their absence.

Duties and Responsibilities:

  • Deliver exceptional quality dishes in both presentation and flavor.
  • Ensure the culinary team operates efficiently and meets our quality benchmarks.
  • Step in for the Executive Chef in planning and managing food preparation as needed.
  • Proactively address and resolve any challenges that may arise.
  • Lead and mentor kitchen personnel, develop work schedules, and evaluate team performance.
  • Adhere to and enforce health and safety regulations.
  • Maintain a positive and professional demeanor with colleagues and guests.

Qualifications:

  • Minimum of 3 years of culinary experience (preferred).
  • At least 1 year of experience in a hotel or restaurant setting (preferred).
  • Ability to work effectively within a team and communicate clearly.
  • Eligibility to work in the United States.
  • Willingness to work various shifts, including holidays, evenings, and weekends, as well as overtime when necessary.

Education:
High School diploma or equivalent preferred.

Physical Requirements:

  • Ability to remain on your feet and attentive for extended periods.
  • Capability to lift up to 35 lbs. as required.
  • Frequent use of hands and arms.
  • Continuous bending, reaching, and twisting.
  • Maintain a strong personal appearance and adhere to uniform standards.

Salary:
$23.00 to $25.00 to Start (Dependent on Experience)