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Culinary Events Supervisor

2 months ago

Indian Wells, California, United States Tommy Bahama Miramonte Resort & Spa Full time

Position Overview:

As a vital member of the culinary team at Tommy Bahama Miramonte Resort & Spa, the Culinary Events Supervisor is tasked with managing the culinary operations of the banquet division. This role involves training and inspiring staff to surpass objectives while ensuring profitability. With a strong emphasis on quality and production efficiency, the Culinary Events Supervisor will lead the culinary team in their mission to deliver exceptional food quality and dining experiences that exceed customer expectations.

Key Responsibilities:

The Culinary Events Supervisor will be responsible for:

  • Maintaining the highest standards of quality control and menu innovation in the banquet kitchen.
  • Planning and executing multiple banquet functions effectively.
  • Continuously enhancing the culinary experience for banquet guests.
  • Supervising the performance, attendance, demeanor, appearance, and conduct of the culinary staff.
  • Preparing operational and capital budgets, ensuring the banquet kitchen operates within these parameters.
  • Communicating professionally and openly with guests and event planners.
  • Practicing safe and sanitary food handling techniques consistently.
  • Ensuring the cleanliness and safety of the workstation and equipment.

Essential Duties:

The ideal candidate will possess:

  • A warm and approachable personality, with a commitment to high levels of customer service.
  • The ability to respond courteously and efficiently to inquiries and issues from guests and staff.
  • Management of daily food production for catered events, controlling food and labor costs while maintaining preparation, plating, and presentation standards.
  • Supervision of banquet kitchen personnel, including hiring, scheduling, training, and conducting performance reviews.
  • Analysis of Banquet Event Orders to coordinate functions with the Catering team, ensuring events meet or exceed customer expectations.
  • Monitoring and controlling the maintenance and sanitation of the kitchen and equipment to ensure compliance with health and safety regulations.
  • Assisting in menu creation and planning to attract business.

Qualifications:

The successful candidate will have:

  • Flexibility to work varied hours and days.
  • A culinary arts degree (minimum two years).
  • A minimum of five years of experience in a high-volume banquet setting, with at least three years in a supervisory role preferred.
  • Knowledge of food safety, sanitation, food products, and food service equipment.
  • A proven track record of maintaining professional and respectful workplace relationships.

Prerequisites:

Candidates should demonstrate:

  • Excellent communication and listening skills.
  • The ability to perform under pressure.
  • Strong organizational and prioritization skills, with attention to detail and problem-solving abilities.
  • A mature, pleasant, and cooperative demeanor, with a strong emphasis on teamwork.
  • Flexibility in working hours, including weekends and holidays.
  • Supervisory and management capabilities.

Education/Experience:

A high school diploma or equivalent is required, with a preference for candidates holding an associate degree or equivalent post-secondary education. Two to three years of experience in a culinary supervisory role is also preferred.

Physical Requirements:

The physical demands of this position are representative of those that must be met by team members to successfully perform essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.