AM Kitchen Supervisor

Culinary Supervisor

Quirk Hotel is seeking a dynamic, service-oriented Culinary Supervisor to join our team!

What's in it for you? When you join the Quirk Culinary Team you'll be part of a group committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest, and most valuable asset, is our people! We provide a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company, and a robust benefit package including, but not limited to:

• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
• Paid Time off
• Medical benefits: Health, Vision, and Dental
• Matching 401k
• Accident & Life Insurance
• Employee Assistance Program
• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Our Company: Quirk Hotel is a locally owned boutique hotel focused on creating an inspiring, art focused experience for guests & locals alike. We have a passion for food & beverage showcased in our full-service restaurant, The Lobby Bar, full espresso bar & breakfast offerings at Quirk Caf, and our seasonal open-air rooftop bar, Q Rooftop. We pride ourselves on our diverse, kind, and talented staff, who allow us to create a memorable, exciting stay for all.

Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

About the Job: The Morning Culinary Supervisor will work directly with the Executive Chef and Sous Chef to execute daily restaurant service, supervise kitchen operations, as well as line level staff, to ensure adequate and consistent execution. Their responsibilities include task management, waste controls, cleanliness & organization and weekend brunch service expediting. Our Culinary Supervisor is committed to creating guest satisfaction during breakfast, lunch and weekend brunch service. Additionally, the Culinary Supervisor shares the responsibility of breakfast & lunch banquet service with our Banquet Chef.

The Lobby Bar & Quirk Caf are nestled inside our boutique arts focused hotel serving breakfast classics and unique creations alike. We work with local purveyors, specialty growers and producers to create an experience where Italian, Spanish, Greek are among our favorite play things. On-premise events, from wedding celebrations, charity galas, corporate retreats and meetings, make this lovely space a place for Richmond locals and travelers to co mingle in an elegant, yet laid back environment.

The ideal candidate must be passionate about cooking, self-motivated, proactive, organized, punctual, and possess strong leadership and communication skills. They have a desire to learn new techniques, and want to grow within a team of thoughtful, hardworking chefs! They should have a minimum 3 years of casual fine dining, fine dining, hotel dining, banquet & catering service, and a serious interest in growing their culinary career. This is a great opportunity for a career-orientated Chef to join a dynamic culinary team and become part of our hospitality family.

Knowledge, Skills and Abilities:

• Ability to work a weekly rotating schedule, all weekend days and possible evenings, and over time
• Available all major holidays
• Organizational
• Leadership
• Communication
• Professionalism
• Team player
• Ability to multi-task
• Ability to communicate effectively verbally
• Ability to exceed expectations of guests and team members
• Basic mathematical skills
• Basic Microsoft Word & Excel knowledge

Hiring Process:

• A part of our interview process requires a skills assessment on a voluntary basis. Applicants unwilling or able to participate in our voluntary skills assessment will thereby forfeit their candidacy.
• Candidates must provide an updated resume and applicable job references: phone or email contact, name and job title. References must be from a past manager or human resources representative.
• The hiring process may also consist of a phone interview, manager(s) interview, food tasting demonstration, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position.

Education and Experience:

• Minimum of High School education, post-high school education preferred
• Minimum of 3 years in culinary fine dining, banquet events, hotels and resorts

*Schulte Hospitality Group is an Equal Opportunity Employer.