Banquets PM Culinary Supervisor $24

Position Summary

Our Culinary Supervisor is responsible for training a top-notch kitchen staff, along with overseeing daily kitchen operations. The Culinary Supervisor assists the Executive Chef in creating and maintaining menus, along with the preparation, presentation, and service of these items. Additionally, the Culinary Supervisor partners with the Executive Chef to set business direction, grow sales, and manage costs.

Essential Job Functions

• Oversee preparation, cooking, and presentation of food.
• Work alongside cooks to ensure seamless daily operations.
• Ensure dishes meet quality and presentation standards.
• Supervise Statehouse kitchen setup, execution, and breakdown.
• Coordinate workflow between kitchen and Statehouse service staff.
• Lead and motivate Statehouse culinary team members during Statehouse regular dining and private dining events.
• Assign prep lists and monitor staff performance.
• Serve as kitchen lead in the absence of Executive Chef.
• Train team members on standards, procedures, safety, and sanitation.
• Coach staff on techniques, portioning, and plating for consistency.
• Assist Executive Chef with supply requisition and BEO review.
• Ensure compliance with health, safety, and sanitation standards (HACCP, ServeSafe).
• Enforce proper food storage and labeling.
• Communicate with front-of-house staff, sales, and kitchen teams on timing and requests.
• Attend BEO meetings as required.
• Assist with staff scheduling aligned to business needs.
• Uphold hotel brand standards and guest service philosophy.
• All other duties as assigned

Qualifications

• 3 years’ experience in a high-volume kitchen.
• Proven leadership skills in kitchen operations.
• Flexible availability for nights, weekends, and holidays.
• Ability to move at least 50 pounds daily.
• Commitment to excellent quality, consistency, and presentation standards.
• Strong customer service skills and teamwork orientation.
• Proficient English communication, written and spoken.
• Exceptional hand-eye coordination and refined palate.

Working Conditions

This position operates in event spaces and restaurant settings. This position requires evening/weekend work and some work outdoors. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, pinching, falls and burns. Evening, holiday, and weekend work required.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job hand-eye coordination is necessary to operate some tools, and various pieces of furniture and banquet equipment. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, feel or operate objects, tools or controls; and reach with hands and arms. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl; talk or hear; and smell. The employee must be capable of lifting and/or moving objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. There is substantial repetitive motion of the wrists, hands and fingers.