Culinary Supervisor

POSITION PURPOSE:
To follow all instructions assigned by chefs and ensure all duties assigned are carried out with culinary staff.  Ensure that all food is of the finest quality for our guests.

ESSENTIAL FUNCTIONS:
1. Supervise culinary staff.
2. Assist in counseling of associates to include verbal communications, preparation of written documentation for management administration with associate(s) along with assistance of performance appraisal preparation.
3. Administer discipline as needed at a supervisory level and ensure disciplinary procedures are followed.
4. Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
5. Ensures proper ordering, receiving, and storage of all food items in refrigerators, freezers, and dry food storage to maintain product freshness.
6. Ensure that all standards of cleanliness and maintenance are consistently met throughout the department by all associates per Marcus Hotels and Resorts and Marriott standards.
7. Listen actively and communicate clearly while interacting with internal and external customers to promote food products.  Analyze feedback from clients and associates; make suggestions to Chef(s) to implement suggestions for improvement. 
8. Monitor staff performance, product quality and production flow; foster improvement where necessary.
9. Properly rotates food products in order to keep spoilage and waste to a minimum.
10. Ensures that all equipment in work area is properly cleaned and sanitized.
11. Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained.
12. Instill a working knowledge and train Marcus Hotels and Resorts policies and procedures, OSHA standards and procedures and Marriott Standards in the department.
13. Represent the hotel with professionalism and decorum.
14. Perform all other related duties and special projects as requested and/or assigned.
15. Prepare and cook food efficiently and correctly in a timely manner following all required recipes.
16. Determine inventory of food items and requisition from storeroom.
17. Set up equipment needed for preparation prior to service.
18. Responsible for set-up station, breakdown, and all necessary advance prep work.
19. Prepare all food items according to recipe specifications.

POSITION REQUIREMENTS:
1. High School degree preferred. Professional schooling from culinary school or 1-2 years similar experience.
2. Prior supervisory experience and hospitality/upscale restaurant experience preferred.
3. Knowledge of kitchen equipment and food items.
4. Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.
5. Assist in control of food waste.
6. Ability to train culinary staff in our standards and be able to groom them for advancement in our culinary department.
7. Ability to carry out the job functions of the sous chef when the chefs are not present.
8. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
9. Good working knowledge of accepted safety and sanitation standards.
10. Extensive experience with slicers, mixers, grinders, food processors, etc.
11. Thorough knowledge of food products, standard recipes, and proper preparation.
12. Working in specified work area with high levels of noise and frequent interruptions.
13. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
14. Ability to perform duties in confined spaces within extreme temperature ranges.
15. Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
16. Ability to stand and/or walk continuously perform essential functions for an extended period of time.
17. Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
18. Must be able to represent the company in a professional, well-groomed and courteous manner.
19. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.
20. Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
21. Ability to obtain and maintain an active Food Handler Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott.