Head of design kitchen

Job Description
Job Description At Aloft Minneapolis, we're different by design! From housekeeping to bartending and everything in between, we love our Talent to have vibrant style they're not afraid to show. Whether embracing the latest in music or our culture of innovation at Aloft we promote open thinking and open expression which only helps you anticipate your guests needs. That's what makes working at Aloft different, by design. If you are someone who appreciates tech-forward features and vibrant social scenes, then we invite you to explore a career with Aloft Hotels at our Minneapolis location in the charming and upbeat Mill District neighborhood.
This is a Sherman Associates owned Marriott franchised location.
The Kitchen Supervisor is assists with the leading the overall operation of the hotel's food operations, helps with hiring front of house staff, involved in purchasing inventory, and contributes to Food & Beverage department profitability, and guest satisfaction scores. This supervisory role plays a key role in training banquet Servers and Line Cooks on proper service, proper utilization of food safety and health standards.
Schedule : We are currently seeking full-time availability to include both weekdays and weekends!
Pay: $20-24/hr + benefits!

ESSENTIAL FUNCTIONS

Works closely with Food & Beverage management and culinary team to provide and ensure efficient service.
Supervises back of house associates including staff direction, coaching, and training.
Handles sudden situations that arise, such as staff or customer complaints, lack of inventory, and lack of staff.
Monitors the service of food to guests and customers; demonstrates knowledge of labor laws and health compliance regulations, customer satisfaction and brand standards.
Monitors adherence to quality and safety standards.
Rallies the team during heavy shifts, resolves conflicts, and does what it takes to get the job done.
Inspects equipment to determine repair or maintenance needs and cleanliness.
Carries out disciplinary action as needed and according to policies and procedures.
Maintains pertinent and appropriate records, reports and files.
Utilizes strong attention to detail with the ability to accurately count, verify, and maintain kitchen inventory.
Monitors and maintains continuous improvement in all areas of responsibility.
Ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc.
Supervises and coordinates set-up and execution of internal and external events throughout the property.
Adheres to Sherman Associates' attendance policy, grooming and appearance standards, general work rules, and department procedures.
Maintains a clean and safe work environment, follows all procedures for guests and employee incidents and is knowledgeable for hotel emergency procedures.
Attends all required department and hotel meetings.
Ensures all policies and procedures related to safety, health and sanitation standards are followed, including but not limited to MSDS information, safe work practices, infection control and universal precautions.
Completes all other tasks and duties as assigned based on business needs.
Supervisory Responsibility
As applicable, supervises, coaches, directs, trains and evaluates staff. Prepares and conducts employee reviews and completes timecard approvals.
Participates in the hiring of new back of house staff, department training and evaluating performance expectations.

MINIMUM REQUIREMENTS

• Ability to communicate effectively and follow directions in a multi-lingual environment.
• Having an eye for detail and creativity to look at things differently will be a key to developing the food and beverage experience.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
• 2-5 years supervisory experience, preferably in a luxury hotel, fine dining restaurant, club, or service industry required.
• Ability to work long shifts for special events and large crowds.
• Sound knowledge of restaurant management software.
• Excellent verbal, written and presentation skills; ability to communicate effectively with community partners, vendors / external parties, and across internal divisions.
• Schedule may vary due to the specific needs of the hotel.

WORK ENVIRONMENT

~ The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

PHYSICAL REQUIREMENTS

Must be able to exert well-paced ability to reach tables and kitchen, as well as other departments of the hotel in a timely manner as needed The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must be able to lift over 50 lbs, occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Must be willing and able to wash hands frequently throughout the shift

ADDITIONAL SCREENING REQUIREMENTS

~ Must successfully meet criminal background screening requirements for position.