Culinary Event Supervisor

1 week ago


Miami Beach, Florida, United States Fisher Island Club Full time
Job Overview

Position Summary:

The Culinary Event Supervisor is primarily responsible for overseeing food preparation for various banquet events and private gatherings, ensuring that the high standards of the establishment are consistently met. This role involves managing food costs associated with banquet services and supervising kitchen staff dedicated to these events. The Culinary Event Supervisor also supports the culinary team during quieter periods, embodying the qualities of a role model and demonstrating a strong commitment to the culinary arts.

Key Responsibilities:

  • Lead by example with a proactive management style.
  • Build and nurture a motivated kitchen team that adheres to ethical standards while delivering quality service.
  • Facilitate open communication among team members to foster a collaborative environment.
  • Organize and coordinate the work schedules of kitchen staff to ensure efficient food preparation within budget constraints.
  • Oversee menu planning, costing, and execution for banquet functions, including special occasions and holiday events.
  • Assist in the recruitment, training, and supervision of staff involved in banquet food production.
  • Participate in the planning of food-related aspects for special events as part of the Banquet Function Committee.
  • Set and monitor food cost goals for banquet services, taking corrective actions as necessary.
  • Ensure adherence to food quality standards and cost parameters for all banquet functions.
  • Manage inventory processes to minimize waste and ensure proper stock levels.
  • Attend meetings related to food and beverage operations.
  • Engage with staff to ensure that food production consistently exceeds guest expectations.
  • Develop and implement policies to enhance service quality and operational efficiency.
  • Conduct regular inspections of kitchen areas to maintain cleanliness and safety standards.
  • Provide ongoing training and development opportunities for kitchen staff.
  • Maintain a visible presence during events to ensure smooth operations.
  • Implement safety training programs and manage compliance with health regulations.

Qualifications:

  • Bachelor's degree in Culinary Arts or Hospitality Management.
  • A minimum of 5 years of experience in food production and management, preferably in a high-volume luxury hotel or resort setting.

Skills and Attributes:

  • In-depth knowledge of diverse culinary techniques and cuisines.
  • Strong leadership and interpersonal skills.
  • Excellent organizational and time management abilities.
  • Ability to manage multiple priorities in a fast-paced environment.
  • Commitment to guest service excellence and team collaboration.

Working Conditions:

  • Flexible schedule required, including evenings, weekends, and holidays.
  • Physical stamina to perform a variety of tasks in both indoor and outdoor settings.

This job description is intended to provide a general overview of the position and is not an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the role.


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