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Culinary Operations Supervisor
2 months ago
At Park Hyatt New York, we are dedicated to creating memorable experiences for our guests through our committed and attentive team members. Our establishment is characterized by high standards that are consistently surpassed, offering a unique environment where talent can thrive and explore exciting opportunities within the hospitality sector. We foster a culture that is warm, respectful, and inclusive, encouraging every individual to shine.
Our core values are reflected in our mission and objectives, which include: Innovation, Respect, Service Excellence, and Inclusion. We are forward-thinking and passionate about discovering new avenues for advancement in the hospitality field. Our associates are motivated by a spirit of teamwork and camaraderie. We prioritize authentic hospitality, ensuring that every interaction is genuine and impactful. Diversity is a fundamental aspect of our identity and what we stand for.
The primary responsibility of the Culinary Operations Supervisor is to oversee a designated department while collaborating with the Executive Chef and/or Executive Sous Chef to establish, execute, and uphold quality benchmarks. In certain situations, the Culinary Operations Supervisor may be tasked with managing the entire culinary operation in the absence of senior leadership. The ideal candidate will achieve their objectives by overseeing the daily activities of the culinary team, providing support and direction to ensure a positive experience for our guests.
Key Responsibilities:
- Assist senior management by taking on essential supervisory duties.
- Act as a liaison among all culinary and hotel departments.
- Oversee the preparation and cooking of diverse food offerings.
- Create and implement innovative menu selections that align with Park Hyatt standards.
- Organize and execute special events and holiday celebrations.
- Manage kitchen staff through scheduling, payroll, training, coaching, and evaluations.
- May oversee other key culinary leadership positions, including supervisors and junior Sous Chefs.
- Guide and mentor the team to achieve outstanding guest service and employee satisfaction.
- Monitor food production, procurement, costs, and ensure quality and consistency daily.
- Ensure the safety and sanitation of all kitchen facilities and equipment.
