Kitchen Supervisor Part Time

About the role

We are an all-suite hotel located in the heart of downtown San Diego. Embassy Suites by Hilton San Diego Bay - Downtown is the ideal location to work in the area. Accessible to public transportation and located across from the Headquarters at Seaport Village, our all-suite hotel is just blocks from the San Diego Convention Center and the historic Gaslamp Quarter. Join our team of diverse individuals working together to create memories for our guests. Through our Loves program, we offer discounts to public transportation, free lunch, free parking and a fun and balanced work/life environment. Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!

Responsibilities

• Supervise the production, preparation, and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all HEI/Franchise standards.
• Supervise Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Maintain the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards, and regulations.
• Control labor and food costs through scheduling, training, and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
• Create and plan menus and daily specials; implement necessary production changes to attract new business and ensure current guest satisfaction.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Qualifications

• Minimum one year of post high school education, preferably at a Culinary Institution.
• Three to four years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills.
• Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.