Culinary Operations Supervisor

2 weeks ago

New Orleans, Louisiana, United States Westin New Orleans Full time

Compensation Type: Hourly

Company Overview: Highgate Hotels is a leading real estate investment and hospitality management firm recognized for its innovative approach within the industry. Highgate holds a significant presence in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, and is rapidly expanding in Europe, Latin America, and the Caribbean. With a portfolio valued at over $20 billion and generating more than $5 billion in cumulative revenues, Highgate provides expert guidance throughout all phases of the hospitality property cycle, from planning and development to recapitalization or disposition. The company excels in creating unique hotel brands and employs advanced proprietary revenue management tools to adapt to market dynamics, ensuring optimal performance and asset value. Highgate's executive team comprises some of the most experienced leaders in hotel management, making it a trusted partner for prominent ownership groups and major hotel brands. The corporate offices are located in London, New York, Dallas, and Seattle.

Location: The Westin New Orleans is situated at the end of the renowned Canal Street, offering breathtaking views of the Mississippi River and the French Quarter. Guests are conveniently located near the Shops at Canal Place and Harrah's Casino, just a short walk from the vibrant atmosphere of Bourbon Street and the Ernest N. Morial Convention Center. The hotel features 462 rooms and suites, including a luxurious Presidential Suite, equipped with Westin's signature Heavenly bedding, 34,000 square feet of event space, a fully equipped WestinWORKOUT fitness center, and a lobby bar, Observatory 11, which boasts the best views of the French Quarter.

Position Overview: The Culinary Operations Supervisor is accountable for overseeing and preparing all food items according to standardized recipes for various dining services, including restaurants, room service, employee cafeteria, and banquets. This role ensures the highest standards of food quality and presentation while maintaining cleanliness, sanitation, and safety in the kitchen and work areas, with a focus on minimizing waste and optimizing cost and production ratios.

Key Responsibilities:

  • Ensure cleanliness and organization of all storage areas.
  • Complete necessary food and station preparation prior to restaurant opening to guarantee prompt and efficient service.
  • Prepare and present buffet food items in accordance with hotel standards.
  • Recognize quality standards in fresh produce, fish, dairy, and meat products.
  • Maintain a clean and sanitary environment, adhering to proper handling, storage, and sanitation practices.
  • Prepare food for banquets as specified in Banquet Event Orders.
  • Prepare and serve food for the employee cafeteria as directed by the Chef or Kitchen Supervisor.
  • Follow hotel standard recipes for all food preparations, with specials directed by the Chef or Kitchen Supervisor.
  • Properly break down buffets and kitchen lines, storing food and equipment appropriately after each meal period.
  • Work at banquet food stations as scheduled by the Chef or Kitchen Supervisor.
  • Be knowledgeable about the location and operation of all fire extinguishing equipment.
  • Practice safe work habits to prevent injury to oneself or others.
  • Utilize Production Charts as specified by hotel standards.
  • Support any kitchen position in need of assistance.
  • Adhere to all Health Department and Company regulations regarding food and storage standards and safety.
  • Operate and maintain cleanliness of all kitchen equipment.
  • Implement a Clean As You Go policy.
  • Assist in the storage and rotation of food items following hotel procedures.
  • Sign keys in and out under supervision as required.

Qualifications:

  • High School diploma or equivalent; experience in a hotel or related field preferred.
  • Culinary experience is required.
  • Flexibility and willingness to work long hours as needed.
  • Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently.
  • Capability to stand for the entire shift.
  • Ability to withstand temperature variations, both hot and cold.
  • Thorough knowledge of menus and preparation standards.
  • Proficiency in various cooking techniques, including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
  • Knowledge of herbs and spices and their proper usage.

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