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Culinary Events Supervisor

2 months ago

Petoskey, Michigan, United States Hotel Investment Services Full time

At Hotel Investment Services, we pride ourselves on creating unforgettable experiences for our guests. Our venue has been a top choice for hosting significant life events, and our Culinary Events Supervisor plays a crucial role in ensuring that our culinary offerings are exceptional.
Key Responsibilities:

  • Set daily objectives and delegate tasks to the banquet kitchen team to ensure smooth operations.
  • Oversee and manage the performance of culinary staff engaged in food preparation, ensuring adherence to high standards.
  • Assist in managing inventory levels of food, supplies, and kitchen equipment.
  • Review event orders regularly and note any modifications.
  • Conduct daily briefings with the kitchen team regarding upcoming events.
  • Collaborate with the Executive Chef and Sous Chef on banquet production and presentation.
  • Participate in weekly planning meetings with the Sales and Catering department.
  • Support menu planning and execution alongside the Corporate Chef and Executive Chef.
  • Implement inventory control measures and prepare the kitchen for upcoming events.
  • Manage daily operations of the banquet kitchen efficiently.
  • Ensure all kitchen equipment is maintained and operational, scheduling repairs as necessary.
  • Supervise the cleanliness and maintenance of all kitchen tools and equipment.
  • Ensure that all recipe documentation and production schedules are current and accessible.
  • Train staff on menu items, including ingredients and preparation techniques.
  • Plan and manage food quantities and presentation for all banquet events.
  • Oversee food safety and storage practices, ensuring compliance with regulations.
  • Evaluate staffing needs to meet service and operational goals.
  • Assist in the recruitment and selection of culinary team members.
  • Identify training needs for kitchen staff and provide guidance to enhance their skills.
Qualifications:
  • Strong knowledge of food safety and sanitation practices.
  • Ability to work flexible hours.
  • Familiarity with contemporary culinary trends.
  • Proven leadership skills with a team of culinary professionals.
  • Excellent verbal and written communication abilities.
  • Capability to manage multiple banquet functions simultaneously.
  • Willingness to assist in food preparation and other tasks as needed.
Education:

A degree in Culinary Arts or a related field is preferred but not mandatory.

Experience:

A minimum of three years in a high-volume banquet kitchen, with at least two years in a supervisory role.

Compensation and Benefits:

Annual Salary: $50,000 to $55,000
  • Medical, dental, and vision insurance options
  • Company-paid life and short-term disability insurance
  • Paid time off
  • Flexible holiday schedule
  • Dining and lodging discounts