<ul> <li>Accountable for supervising staff to ensure highest level of food quality and production to standards. </li><li>Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary. </li><li>Recognizes opportunities for improvement, and implements the necessary changes. </li><li>Develops standard operating procedures to maximize quality. </li><li>Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service. </li><li>Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards. </li><li>Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs. </li><li>Works closely with manager to monitor and keep kitchen expenses down and maximize profitability. </li><li>Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. </li><li>Follows CSM procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. </li><li>Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources. </li><li>Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. </li><li>Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality. </li><li>Responsible for training all employees and ensuring training records are maintained. </li><li>Analyzes quality issues, identifies training needs and ensures implementation to improve results. </li><li>Utilizes available resources and adheres to CSM training policies. </li><li>Ensures all company, brand, and department specific training requirements are met. </li><li>Leads by example with food safety standards and food storage. </li><li>Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per CSM, brand, local, state and federal regulations. </li><li>Ensures a clean and safe work environment, and follows all CSM procedures for guest/employee incidents. </li><li>Responsible for interviewing, hiring, and developing associates. </li><li>Evaluates staff performance and coaches to ensure standards are met. </li><li>Motivates team by setting goals, providing ongoing feedback, and rewarding/recognizing associates. </li><li>Works in conjunction with manager to deliver discipline/corrective action and make termination decisions. </li><li>Responsible for training all associates and ensuring training records are maintained. </li><li>Analyzes quality issues, identifies training needs, and ensures implementation to improve results. </li><li>Utilizes available resources and adheres to CSM's training policies. </li><li>Ensures all company, brand, and department-specific training requirements are met. </li><li>Responsible for effective self/workload management. </li><li>Demonstrates clear written and verbal communication skills. </li><li>Promotes collaboration and positive, professional work environment. </li><li>Attends all required meetings to ensure proper communication/planning occurs. </li><li>Adheres to all CSM Standard Operating Procedures. </li></ul> <p>Competencies/Skills Required: 2+ years of progressive kitchen supervisory experience required. Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees. Must be able to manage multiple priorities in a fast-paced environment.</p> <p>Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.</p> <p>Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, bending, standing, carrying, and lifting throughout the shift.</p> <p>Competencies/Skills Preferred: Prefer 2 or more years as a kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service.</p>