Kitchen Supervisor

About Us

The Westin Buckhead Atlanta is a modern, newly refreshed retreat in an upscale community.

The hotel has recently revitalized its public spaces, meeting rooms and guest rooms.

At the Westin, our associates are treated like family.

We offer competitive salaries, a complementary hot lunch, MARTA discounts and free self-parking.

We also offer a variety of great incentives and participate in many community service projects.

This hotel's motto is "Respect~Family~Trust".

Apply today to join our great organization!

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!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Assist with the planning and managing of the kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Essential Duties and 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.


* Monitor and control 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.


* Monitor and control all 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.


* Assist in the creation and planning of menus and daily specials; implement the 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 and Skills


* Minimum one year of post high school education, preferably at 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.

This includes e...