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Culinary Supervisor

2 months ago

Destin, Florida, United States Hotel Effie Sandestin Autograph Collection Full time

Compensation Type:
Yearly

Company Overview:
Highgate Hotels is a leading real estate investment and hospitality management firm, renowned for its innovative approach within the industry. With a stronghold in major U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate is also expanding its footprint in Europe, Latin America, and the Caribbean. The company manages a diverse portfolio of properties valued at over $20 billion, generating more than $5 billion in cumulative revenues. Highgate offers expert guidance throughout the hospitality property cycle, from planning and development to recapitalization or disposition. The firm is adept at creating custom hotel brands and employs advanced proprietary revenue management tools to optimize performance and enhance asset value. With a leadership team comprised of seasoned hotel management professionals, Highgate is a trusted partner for prominent ownership groups and major hotel brands, operating corporate offices in London, New York, Dallas, and Seattle.

Position Overview:
The Restaurant Sous Chef plays a crucial role in ensuring that all culinary offerings meet the highest standards of quality, consistency, presentation, flavor, and cost efficiency. This position is responsible for training kitchen staff, adhering to corporate quality benchmarks, and assisting in the establishment and enforcement of food specifications, portion control, recipes, and sanitation protocols.

Key Responsibilities:

  • Conduct regular inspections to monitor food preparation and service quality.
  • Support training initiatives within the culinary department.
  • Assist in the execution of recipes and portion specifications aligned with the Executive Chef's menu development.
  • Facilitate menu rollouts and research & development efforts.
  • Oversee Loss Prevention measures in kitchen areas.
  • Prepare and submit necessary reports punctually.
  • Respond promptly and professionally to inquiries from guests and team members.
  • Monitor the quality of food products and their presentation.
  • Ensure timely preparation of reports, including payroll, revenue, employee schedules, and quarterly action plans.
  • Manage daily operations of the kitchen and food production areas, including hot and cold food preparation.
  • Communicate daily forecasts and customer counts to kitchen staff for efficient service.
  • Ensure compliance with standard operating procedures across all outlets.
  • Adhere to requisition procedures.
  • Conduct staff performance evaluations in line with Highgate standards.
  • Implement and monitor corporate promotions in dining outlets.
  • Supervise all dining outlets.
  • Ensure compliance with local health department sanitation regulations.
  • Calculate daily food costs accurately.
  • Collaborate with the Chef de Cuisine and Executive Chef to develop and implement menus.
  • Evaluate food portion sizes, visual appeal, taste, and temperature of served items.
  • Inspect all stations at the end of each shift for proper food storage and sanitation.
  • Verify food purchases for correct ordering, quality, and pricing.
  • Oversee daily activities, including food preparation, sanitation, inventory management, and reporting.
  • Prepare daily food production sheets.
  • Handle meat, poultry, and seafood according to daily business needs.

Qualifications:

  • Maintain a warm and friendly demeanor at all times.
  • Effectively communicate both verbally and in writing with all levels of employees and guests in a courteous and service-oriented manner.
  • Demonstrate strong listening skills to understand and address concerns raised by employees and guests.
  • Ability to multitask and prioritize departmental functions to meet deadlines.
  • Attend all required meetings and training sessions.
  • Maintain regular attendance in accordance with company standards.
  • Exhibit high standards of personal appearance and grooming.
  • Comply with company standards and regulations to promote safe and efficient hotel operations.
  • Maximize productivity efforts, identify problem areas, and assist in implementing solutions.
  • Effectively handle problems, including anticipating, preventing, identifying, and resolving issues as necessary.
  • Maintain confidentiality of sensitive information.
  • Perform additional duties as assigned by management.
  • Long hours may be required.
  • Medium work - Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Education and Experience:

  • A minimum of 4 years of progressive experience in a related field; or a culinary graduate with at least 2 years of progressive experience in a hotel or related environment.
  • Knowledge of food and beverage preparation techniques, health department regulations, and liquor laws.