Culinary Supervisor

About the role

The ART Hotel and FIRE Restaurant are located in the arts district of downtown Denver, offering a unique blend of contemporary art and culinary excellence. As a Culinary Supervisor, you will be part of a forward-thinking, artistic environment and have the opportunity to lead a talented kitchen team.

Responsibilities

• Daily Use Records: Inspect daily use records, ensuring accurate tracking of food yields and usage, with staff adhering to these estimates.
• Waste Control: Oversee food pulling from the walk-in box for daily production, manage leftovers, and minimize food waste.
• Clear Communication: Provide both verbal and written direction to staff to ensure consistent and clear task execution.
• Team Collaboration: Attend associate meetings, offer solutions to challenges, and promote open communication across all kitchen areas to enhance team cohesion.
• Housekeeping: Enforce good housekeeping practices in all kitchen areas and ensure the daily cleaning checklist is followed, implementing the "clean as you go" policy.
• Performance Monitoring: Monitor staff performance, ensure procedures are completed according to department standards, address deficiencies, and provide corrective feedback.
• Profitability and Cost Control: Work to achieve profitability goals by driving revenue while controlling costs, ensuring cost-effective operations.
• Talent Development: Develop and mentor internal talent to grow into leadership roles within the organization.

Requirements

• Education: High school diploma or equivalent.
• Communication Skills: Must be able to communicate effectively in English and interact well with guests and staff.
• Personality and Disposition: Self-starting personality with an even temperament, maintaining a professional appearance and manner.
• Teamwork: Willingness to pitch in and assist co-workers, promoting a team-oriented work environment.
• Supervisory Skills: Ability to apply basic supervisory skills, including planning, organizing, directing, coaching, training, and disciplining employees when necessary.
• Kitchen Equipment Proficiency: Capable of operating all types of kitchen equipment, with finger/hand dexterity to handle food machinery.
• Physical Requirements: Ability to lift and/or carry goods weighing up to 100 lbs. on a continuous schedule.
• Business Acumen: Strong understanding of business and financial principles, including the ability to manage budgets and control costs.
• Culinary Expertise: Strong knowledge of food and wine pairing is highly sought after, contributing to an elevated guest experience.

Qualifications

• Self-motivated and proactive individual with a passion for culinary excellence.
• Experience in a similar role, preferably in a high-end or upscale restaurant setting.
• Strong leadership and mentoring skills.
• Ability to work weekends and holidays.

Benefits

• Comprehensive Benefits: Medical, Dental, and Vision coverage.
• Financial Perks: 401(k) with company match, SAME DAY PAY, and flexible spending accounts.
• Time Off: Vacation, Personal Days, and Holiday pay.
• Exclusive Discounts: Hotel, food, and beverage savings for personal travel.
• Professional Growth: Online training courses and Commonwealth University.
• Additional Support: Employee Assistance Program, jury duty leave, bereavement leave, and more.

Pay

$23.00 – $24.00 per hour.

Schedule

Weekends and holidays are mandatory.