Kitchen Supervisor

At INNHotels, our mission to share our Canadian experience of tourism, culture, and history with our guests begins first and foremost with our employees/team/staff that deliver this exceptional, quality experience. We wouldn’t be a leader in hospitality, sustainable tourism, or community development without the wonderful people that work with us to grow our company vision.

**JOB SUMMARY**:
The Kitchen Supervisor will assist in overseeing all ongoings within the banquet operations and external outlets whilst directing staff in a professional manner. Reporting to the Head Chef, the Kitchen Supervisor will collaborate input on menu development, food costing practices, inventory tracking, and Banquet/Outlet organization and production.

**Key Responsibilities**:

- Assist with direction of kitchen staff to complete tasks and duties within the banquets & outlets.
- Maintain health and safety standards in kitchens whilst following safe sanitation practices.
- Manage event production needs according to forecasted BEO’s.
- Manage and track inventory for banquet and event functions.
- Work directly with the events coordinator on menu offerings for banquets and events.
- Assist the banquet teams in the organization and setup of all events.
- Ensure the healthy communication between the FOH, BOH and Management team.
- Tracking inventory, order guides, wastage, and repurposed items to ensure proper purchasing control.
- Help resolve any guest complaints or concerns.
- Utilize food costing and menu analysis programs to maintain target percentages and accurate costing for menus.
- Create specialty menus for guest occasions and events.
- Ensure guest experiences and requests exceed expectation and reflect on the professionalism of the F&B team.
- Ensure all BOH staff are trained in all Standard Operating Procedures within the F&B outlets.
- Prepare daily production lists;
- Ensure that all work stations remain stocked before and during the meal periods;
- Verify that all kitchen cooks follow all recipes and portions servings correctly;
- Maintain kitchen, counters, dishes, and storage areas clean and organized all the time;

**Qualifications**:
Education/Certifications:

- Formal Culinary training is preferred but not required.
- First Aid Certification is an asset.
- WHMIS certification is an asset.

**Experience**:

- Minimum 2 years experience in a leadership role in F&B, minimum 5 years in the culinary industry.
- Extensive experience leading and executing banquets and banquet orders.
- Diverse knowledge of culinary methods, techniques, practices, and skill.

Characteristics:

- _Demonstrated attention to detail._
- _Strong problem solving and decision-making skills._
- _Get it done attitude._
- _Strong pride in a job well done._
- _Adaptability._
- _Honesty and Trustworthiness. _

**WHO WE ARE**:
Stony Plain Inn & Suites is part of INNHotels, a family of independent hotels. We have properties in Canmore, Jasper, Red Deer, Stony Plain, Grande Cache, Valemount and Invermere.

**WHAT WE OFFER**:

- A great work environment with opportunities for development and career advancement within the INNHotels family of hotels;
- Group Health Plan;
- A competitive compensation package;
- Hotel Discounts as part of the INNHotels family of hotels.

If you are passionate about hospitality, we want to hear from you. Regardless of sexual orientation, gender identification, ethnicity, spoken languages, country of origin, or religion if you are a hard worker and have a love for Canadian tourism then we would love to meet you.

We would like to thank all applicants for applying; however, only those selected for an interview will be contacted.

**Job Types**: Full-time, Permanent

Pay: From $19.00 per hour

**Experience**:

- Leadership: 2 years (preferred)
- Cooking: 5 years (preferred)
- Banquet Cooking: 5 years (preferred)

Licence/Certification:

- Food Handler Certification (preferred)

Work Location: In person