Kitchen Supervisor

About Us

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 form the San Diego Convention Center and the historic Gaslamp Quarter.

Join our team of diverse individuals working together to create memories for our guests.

Thru 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!

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

Education and Experience

• 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.

Knowledge, Skills an...