Kitchen Supervisor

About the property

Courtyard Pittsburgh North/Cranberry Woods is a recipient of the 2015 TripAdvisor Certificate of Excellence. Located in the Cranberry Woods business park, it offers comfortable rooms and a talented culinary team.

Primary Responsibilities

• Foster an environment of professionalism and teamwork
• Work alongside staff teaching, training, and leading
• Hire, train, and supervise all culinary staff
• Monitor food quality and presentation
• Conduct daily stand-ups with team
• Manage budgeting, forecasting, and actual costs of all kitchen and labor expenses
• Aid in new standards when needed
• Manage the day-to-day operation
• Participate in food preparation and production
• Produce food consistently and of high quality
• Taste and present food
• Control food costs through proper training with staff
• Ensure all staff follows proper uniform guidelines
• Ensure environment is clean, safe, and well-maintained at all times
• Establish goals for the culinary team, anticipate and resolve challenges, develop cost-saving ideas or activities
• Adhere to health department and hotel food handling and sanitation guidelines
• Develop menus and item pricing
• Train all staff on new menu or special items to ensure items are prepared to specifications
• Create and maintain effective working relationships with all food and beverage team members, sales team, and hotel staff
• Conduct regular inspections of the kitchen to ensure standards are being met
• Consistently monitor inventory
• Identify new culinary techniques and presentations

Physical/Cognitive Activities

• Constant walking and standing on various surfaces
• Frequent crouching, stooping, and twisting
• Frequent reaching overhead
• Occasional grasping for supplies, knives, slicers, utensils, sauté pans, turning on water faucets and knobs on ovens
• Lift product/supplies weighing 1 to 50 lbs.
• Talking and hearing constantly while interacting with guests and associates
• Taste, sense of smell, and vision used constantly to assure quality and consistency of food and beverage
• Highly repetitive work
• Constant attention to detail to ensure product controls, quality, presentation, sanitation, service, and safety
• Must adapt to guest challenges as communicated by associates and be able to handle multiple priorities
• Exposures: cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators, changing temperatures, changing humidity, slippery floors, bacteria in foods, noise and vibrations

Requirements

• The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
• Minimum Education of an Associate’s Degree
• Serv Safe Certification
• Previous Executive Chef or Executive Sous Chef experience
• Previous experience in a high volume hotel environment and banquet production
• Professional communication skills and fostering of team environment
• The ability to take and give direction, problem-solving, be organized, and self-motivated
• Strong knowledge of local, state, and federal food sanitation regulations
• Comfortable providing direction and supervision to kitchen staff
• The ability to train and develop new team members and culinary leaders
• Must be able to work nights, weekends, and holidays
• Must be able to speak, read, and understand cooking directions

Compensation

$20.00 - $24.00 per hour, depending on experience and qualifications. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications, and specific office location. This may differ in other locations due to cost of labor considerations.