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- Lead and support the daily operation of the kitchen, including restaurant, banquet, and catering services.
- Supervise, train, and coach culinary associates to ensure high performance and teamwork.
- Ensure food quality, presentation, portion control, sanitation, and food safety standards are maintained.
- Coordinate daily food production based on business demands, events, and hotel occupancy.
- Assist with scheduling, inventory management, ordering, and food cost control.
- Support banquet and catering event execution, including reviewing banquet event orders.
- Collaborate with Food & Beverage leadership and other hotel departments to deliver exceptional guest experiences.
- Maintain compliance with hotel standards, health regulations, and sanitation requirements.
Qualifications
- 3-5 years of progressive culinary experience in a hotel, resort, restaurant, or banquet environment.
- Previous supervisory or culinary leadership experience preferred.
- Experience with restaurant and banquet food production.
- Knowledge of food preparation, production planning, inventory management, portion control, and food safety practices.
- Ability to lead kitchen operations and supervise multiple workstations.
- Food Handler Certification required; ServSafe Manager Certification preferred.
- Strong communication, organizational, and team leadership skills.
- Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.
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