As Kitchen Supervisor at the Trumbull Marriott Shelton, you lead a team dedicated to culinary excellence. You ensure the smooth operation of the kitchen, maintain high standards of food quality and safety, and contribute to a positive and productive work environment. Your role is vital in delivering exceptional dining experiences to our guests.
- Oversees daily kitchen operations, ensuring efficient workflow and timely execution of all food preparation.
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Supervises kitchen staff, including hiring, training, scheduling, and performance management.
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Enforces food safety standards and HACCP guidelines to maintain a safe and sanitary kitchen environment.
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Manages inventory levels, placing orders, and minimizing waste through effective inventory control.
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Assists in menu planning and development, contributing creative ideas and ensuring cost-effectiveness.
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Trains staff on proper food handling, preparation techniques, and equipment operation.
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Monitors food costs and implements strategies to control expenses without compromising quality.
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Ensures customer satisfaction by maintaining high standards of food quality and presentation.
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Leads and motivates the kitchen team, fostering a collaborative and positive work environment.
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Addresses and resolves any kitchen-related issues or complaints promptly and effectively.
- High school diploma or equivalent required; culinary degree or certification preferred.
- Minimum of 2 years of experience in kitchen management or a supervisory role.
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Proven experience in food preparation, cooking techniques, and menu planning.
- Strong knowledge of kitchen operations, food safety, and sanitation standards.
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Excellent supervisory and team leadership skills.
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Proficiency in inventory management and cost control.
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Ability to effectively train and motivate staff.
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Excellent communication and customer service skills.
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Knowledge of HACCP principles and food safety regulations.
- Culinary degree or certification.
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Experience in a hotel or restaurant kitchen environment.
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Advanced knowledge of menu planning and cost control.
- Ability to stand for extended periods.
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Ability to lift and carry up to 50 pounds.
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Ability to work in a fast-paced, hot environment.
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Must be able to work flexible hours, including weekends and holidays.
