Culinary Supervisor

At the UNC Charlotte Marriott, we’re all about good vibes, great food, and making every meal a special event! If you love kitchen chaos (in a good way) and want to lead a fun, energetic team, we want to hear from you!

**What You’ll Do:** 

- Lead our awesome kitchen crew, keeping the energy high and the food even higher! 

- Make sure every plate looks amazing and tastes just right. 

- Keep our kitchen stocked and shiny — no ingredient left behind! 

- Ensure everyone’s playing by the health and safety rules — safety first, always! 

- Help dream up new menu ideas and keep things fresh and exciting. 

- Train, motivate, and inspire your team to be their best selves. 

- Handle any kitchen surprises with a smile. 

- Work closely with management to keep our kitchen running smoothly and fun!

**What You Bring:** 

- Experience in a similar role — you’ve been there, done that! 

- Passion for food and a flair for leadership. 

- Ability to stay cool when the kitchen gets busy. 

- Great communication skills and a positive attitude. 

- Food Safety or HACCP certification is a big plus. 

- Flexibility to work evenings, weekends, and holidays — it’s a lively gig!

**Perks & Benefits:** 

- Competitive pay that recognizes your skills 

- Awesome health and dental plans 

- Room to grow and shine in your career 

- Delicious employee discounts 

- A fun, friendly work environment where every day is different

**Ready to Join the Fun?** 

Send your resume and a quick note about why you’re the perfect fit to missy.gardner@unccharlottemarriott.com with “Kitchen Superhero” in the subject line.

Come be a part of our team and help us serve up smiles and delicious moments!

Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

• Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
• Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in monitoring and control all labor and food costs.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Requires oral and written communication skills.
• Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.
• Requires excellent vision for safety reasons.
• Requires moderate speech communications to communicate with other employees.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.