Kitchen Supervisor-Charleston Marriott Town Center

About This Job:

As Kitchen Supervisor at the Charleston Marriott Town Center, you lead a team dedicated to delivering exceptional dining experiences. You oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and efficiency. Your role is critical in maintaining a smooth and productive kitchen environment that delights our guests and supports the hotel's reputation for excellence.

Job Duties and Responsibilities:

Supervises and coordinates the activities of kitchen staff, ensuring efficient workflow and adherence to recipes and standards. Maintains a clean and organized kitchen environment, adhering to all food safety regulations and standards. Manages inventory levels, orders supplies, and minimizes waste to control costs effectively. Assists in menu planning and development, contributing creative ideas and ensuring feasibility of execution. Trains and mentors kitchen staff, fostering a positive and productive work environment. Monitors food preparation and presentation to ensure consistent quality and adherence to established standards. Ensures compliance with HACCP guidelines and other food safety protocols. Addresses and resolves customer complaints or concerns promptly and professionally. Implements cost control measures to maximize profitability without compromising quality. Provides work direction, conducts performance evaluations, and participates in hiring decisions for kitchen staff.

Required Qualifications:

Education:

High school diploma or equivalent required. Culinary degree or certification preferred.

Experience:

Minimum of 2 years of experience in kitchen management or a supervisory role. Proven experience in a high-volume kitchen environment.

Knowledge/Skills:

Strong knowledge of kitchen operations, food preparation techniques, and culinary terminology. Excellent supervisory and leadership skills. Proficiency in inventory management and cost control. Solid understanding of food safety regulations and HACCP principles. Exceptional customer service and communication skills. Ability to work effectively in a fast-paced environment.

Preferred Qualifications:

Previous experience in a hotel or resort setting. Certification in food safety and sanitation. Experience with menu planning and development.

Physical Requirements/Work Conditions:

Ability to stand for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in a hot and humid environment. Must be available to work flexible hours, including evenings, weekends, and holidays.