Culinary Supervisor - The Westin Houston Medical Center

Job Description:

The Pearl Culinary Supervisor requires a basic understanding of the kitchen operation within the Westin Houston Medical Center Hotel. The Culinary Supervisor is responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. The Pearl Culinary Supervisor must have basic skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills.

The Pearl Culinary Supervisor may assist in monitoring payroll costs & overtime, assist with the department training and is capable of assuming department responsibilities. The Culinary Supervisor functions as the owner of a specific station and owns the production, preparation, and presentation of each plate for hotel. The Pearl Culinary Supervisor is responsible for ensuring that all foods are prepared to the established standards of quality and quantity to meet the demands of the business. The Pearl Culinary Supervisor must have a well-rounded knowledge of all areas of the kitchen, including sauces, grill, vegetable, butcher, garde manger and banquet.

Responsibilities – (not limited to)

• Walk, talk and model the Pearl culture
• Create value showing passion and commitment to the business. Be an owner of your profession
• Show everyone your commitment to excellence by doing it!
• Do the right thing – Live the brand and Pearl standards and procedures. Don’t cut corners!
• Be effective and open communicator
• Live teamwork, deliver amazing performances and create a community
• Display high energy, motivation, enthusiasm every day and in every way
• Be professional and confident – be ready to learn and teach
• Participate in Pearl required daily and weekly meetings – bring value
• Must be able to conduct daily business with integrity and be ethical at all times
• Maintain a safe working environment through compliance of safety and health department guidelines
• Learn, practice and comply with all safety, health and emergency procedures
• Know the hotel inside-out and be ready to assist guests and other associates with information
• Be proactive - Anticipate guests’ need and respond promptly
• Abide by all legal requirements pertaining to serving alcoholic beverages
• Make your service count – create “wows” and great memories
• Be an ambassador. ACT – Acknowledge, Communicate, Transform
• Ensure Guest Loyalty – Positive and personal performance ACT ensures guest issues are resolved on time to the highest satisfaction
• CARE – Courteous, Attentive, Responsible,Empathetic, are minimum requirements to be a Pearl Associate
• Treat guests, associates, vendors and co-workers with professionalism and respect at all times
• Deliver desire ambiance, cleanliness, presentation, and décor at all times in all areas.
• Comply with attendance policies and be available to work on a regular basis
• Wear approved uniforms and name tags, make sure they are crisp, clean and pressed as if you are attending a graduation ceremony.
• Do whatever is necessary to the success of our mission and the enrichment of our guests and associates lives
• Supervise and coordinate activities of cooks
• Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared
• Inform Food & Beverage service staff of menu specials and out of stock menu items
• Assist cooks and kitchen staff with various tasks
• Flexibility to work AM/PM/Week-and-Weekdays/Holidays
• Provide cooks with needed items
• Monitor stock of kitchen supplies and food
• Maintain kitchen logs for food safety program and food products.
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets
• Address guests’ service needs. Speak with others using clear and professional language
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
• Ensure adherence to quality expectations and standards
• Perform other reasonable job duties as requested by Sous Chefs.

Physical Requirements - (not limited to)

• Must be able to lift, push, pull, and carry up to 75 lbs.
• Must be able to stand, stoop, bend, crawl, reach above and below shoulders, repetitive arm and wrist use, climb ladders and stairs, and walk on uneven surfaces.
• Must be able to safely utilize knives and various sharp and hot kitchen equipment.
• Must be able to recognize, register, and respond visually to color and depth perception.
• Must be able to communicate verbally and in writing.
• Must be able to work indoor, outdoor, in extreme heat and cold
• Must be able to work around moderate noise level.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 8 hour shift

Work setting:

• Casual dining restaurant
• Hotel

Ability to commute/relocate:

• Houston, TX 77030: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

Culinary Supervisor: 2 years (Preferred)

• Restaurant Line: 2 years (Preferred)
• Restaurant experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

License/Certification:

• ServSafe Certification (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person