Culinary Supervisor (FT)

Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in partnership with Executive Sous Chef and Executive Chef. 

Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills.  May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks (restaurants & banquets). 

Hourly rate is $27.00/hr

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.