Job details
- Full-time
- From $45,000 a year
Qualifications
- Management
- ServSafe
- Sanitation
- Cooking
- Food safety
- Restaurant experience
- Hotel experience
- Kitchen experience
Full job descriptionWe are seeking a skilled and hands-on Kitchen Supervisor to lead culinary operations at The Placery, the on-site restaurant and bar at our Hyatt Place hotel. This position is ideal for a working leader who thrives in a lean team environment and can manage all aspects of kitchen operations—from breakfast to evening dining—while ensuring brand standards, food safety, and guest satisfaction.***Note that Working Trials will be conducted to validate the skill level of the applicant. ***Key Responsibilities:
- Oversee all kitchen operations for The Placery, Kitchen breakfast, grab-and-go, and any banquet or catering events.
- Maintain Hyatt Place and The Placery brand standards for food preparation, presentation, and consistency.
- Manage a small kitchen team; hire, train, schedule, and supervise cooks and utility staff.
- Majority of the time performing line cooking, prep, and expediting until we are at a level to add more staff.
- Develop menu ideas to attract non hotel guests
- Develop menu ideas and execute to attract local catering business from the surrounding area.
- Monitor food cost, portion control, and waste to meet profitability goals.
- Conduct regular inventory counts, place orders, and ensure proper storage and rotation.
- Maintain a clean, organized kitchen in accordance with Hyatt standards and local health codes.
- Collaborate with staff to ensure timely service and menu execution.
- Adapt to staffing limitations by cross-training team members and streamlining prep and service workflows.
- Prepare for and pass all brand QA inspections and local health inspections.
- Respond to guest feedback and ensure consistent delivery of high-quality dining experiences.
- Creating content of food and beverage offerings to share on our social media platforms.
Qualifications:
- 3+ years of experience as a Kitchen Supervisor, Sous Chef, or Lead Cook in a full-service restaurant or hotel setting.
- Experience in small team environment with hands-on leadership responsibilities.
- Strong knowledge of food safety and kitchen sanitation.
- Working knowledge or POS systems, MS office and EMC reporting.
- Ability to lead by example and remain calm under pressure.
- Culinary or equivalent practical experience preferred.
- Experience with content for social media platforms.
Working Conditions:
- Fast-paced, guest-focused kitchen with variable service periods (breakfast, lunch, dinner, late-night).
- Early mornings, nights, weekends, and holidays required depending on business needs.
- Must be able to stand for long periods and lift up to 50 lbs
Job Type: Full-timePay: From $45,000.00-$50,000 per year
Pay: $45,000.00-$50,000.00 per year
Work Location: In person
