Sage Hospitality Resources Supervisor Kitchen in Savannah, Georgia
The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined foodand beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay a while and savor the experience with a wine tasting or cookingclass, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.
Our Culinary team seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion iscreating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!
Sage Hotel Discounts Across the US
SRC Restaurant Discount
Medical, Vision, & Dental Insurance
Free Shift Meal
At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
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.
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
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.
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.
Position Type: Regular Full-Time
Property : Perry Lane Hotel
Outlet: Not Applicable
Address : 255 E Perry St.
City : Savannah
State : Georgia
EOE Protected Veterans/Disability