Supervisor at AHC Hospitality

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Mar, 26

Salary

0.0

Posted On

18 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Teamwork, Problem Solving, Motivation, Communication, Leadership, Food Quality, Kitchen Cleanliness, Scheduling, Sanitation, Training, Flexibility, Passion for Food, Crisis Management, Basic Cooking Skills, P&L Knowledge, Computer Literacy

Industry

Hospitality

Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here. This is a full-time position with weekend availability. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. SUMMARY: Oversees and leads a team of culinarians responsible for the restaurant and the quality of food and cleanliness of restaurant kitchen. ESSENTIAL FUNCTIONS:  - Must have strong ability to work in team environment  - Functions as Sous Chef in absence of Sous Chef  - Must be able to multi-task and solve problems quickly  - Able to motivate associates to exceed the guests expectations 100% of the time  - Applicants must also possess a strong positive attitude and be self-motivated  - Maintains good working relationship with all other departments  - Conducts daily meetings with kitchen staff to discuss organization and execution and to resolve any operational concerns  - Knows expectations and ensures that staff understands them and that they execute said expectations with the proper guidelines - Oversees and manages all restaurant culinarian and stewarding-related issues and makes recommendations when necessary on matters of importance to the Executive Chef and Sous Chef. Prepares and follows up on action plans - Must possess unwavering standards for product quality and kitchen cleanliness.  - Attend departmental meetings and Daily Rehearsals. Brings suggestions for improvement  - Set up and execution of all restaurant kitchen stations and functions  - Knowledgeable of the restaurant facility and its organizational layout  - Be able to work all areas of the restaurant kitchen, including Third Shift - Checks all equipment for cleanliness, proper breakdown of the kitchen and the proper use of equipment in the restaurant kitchen.  - Ensures all restaurant culinarians receive training on proper use of equipment, organization of restaurant kitchen, and proper closing of the restaurant kitchen area  - Oversees the requisitioning, receiving and storage of all food products and ensures that company specifications are met  - Works with the chef to determine proper scheduling needs for the restaurant team.  - Responsible for coordinating with the chef for timeliness in restaurant kitchen setup and service  - Enforces daily restaurant facility walk through to ensure quality of cleanliness and organization meets company specifications  - Oversees and ensures that Health Department Sanitation requirements are maintained at all times (Information provided by the Executive Chef) - Must consistently supervise restaurant and assist Chefs and Supervisors in banquet supervision as needed  - Communicates product needs or shortages, as well as any necessary equipment repairs promptly to Chefs or Supervisors  - Ensures all JW Marriott and AHC guidelines and regulations are upheld - Maintains all logs and checklists for JW Marriott, Quality Assurance, and Health Department  Assigning, in detail, specific duties to all employees under supervision for efficient operation of banquet kitchen facility to ensure quality work is performed  - Must continually make sound business decisions using a sound business mind  - Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. REQUIRED SKILLS: - Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty - A display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements - Experience in stock, soup, sauce or dressing making, along with basic meat and fish fabrication is required - Basic understanding of batch cookery - Ability to follow corporate recipes and standards - Knowledge of proper cleaning techniques, requirements and use of equipment/machinery - Knowledge of proper chemical handling - Excellent communication skills — both written and verbal - P&L knowledge/ability to achieve financial objectives - Computer literate, with the ability to create spreadsheets and reports being of high importance - Be able to work in a fast paced environment - Must be flexible with schedule and able to work different shifts - Possess strong leadership skills to motivate, develop staff, and build a team, - Display self-confidence and a hands-on approach that is flexible and not afraid of change - Possess a passion for food and beverage service EDUCATION & EXPERIENCE: - Previous Culinary experience of at least one year in a similar volume restaurant or banquet kitchen with proven successful results - Serve Safe certification is preferred - High school diploma or equivalent preferred - Related experience is preferred.

Responsibilities

The Supervisor oversees and leads a team of culinarians, ensuring the quality of food and cleanliness of the restaurant kitchen. They conduct daily meetings, manage kitchen operations, and maintain high standards for product quality and sanitation.