Cook Dishes, Cost Control, Customer Support/Service, Food Safety, Food Services, Food and Beverage Industry, Inventory Management, Maintain Compliance, Meal Plans, Menu Management, Multitasking, Operational Support, Operations, Order Management, Order Supplies, Organizational Skills, Quality Management, Quality Metrics, Regulations, Safety Compliance, Safety Process, Safety Training, Sanitation, ServSafe Certification, Service Delivery, Staff Training, Team Building, Team Lead/Manager
Black Desert Resort, located in the stunning landscape of Southern Utah, offers unique ultra-premium experiences amidst breathtaking natural scenery. Our resort features world-class dining, upscale accommodations, and premium amenities, not only for guests but also for our valued employees. The Employee Dining Room provides nutritious and high-quality meals to support our team in delivering exceptional service across the resort.
Job Summary:
The Employee Dining Room Supervisor at Black Desert Resort is responsible for overseeing the daily operations of the Employee Dining Room (EDR), ensuring a clean, well-stocked, and welcoming environment for resort employees. Reporting to the banquet chef, this position ensures food service runs smoothly, maintains high-quality food standards, manages inventory, and leads the EDR team to provide an outstanding dining experience for resort staff.
Job Specifications:
Onsite: Black Desert Resort
Shift & Schedule Availability: Year-Round / Full-Time
Pay Rate: $22.00 - 25.30/hr. This is the pay rate we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
Why Join Us:
- Competitive Benefits: Health insurance, 401K with company match, employee dining room, paid time off, exclusive resort perks, and complimentary employee hotel stay program.
- Dynamic Environment: Lead a dedicated team in providing quality meals for resort employees.
- Career Growth: Opportunities for professional development and advancement within the Food & Beverage department.
Responsibilities:
Key Responsibilities including but not limited to
- Oversee the daily operations of the Employee Dining Room, ensuring smooth meal service and a high standard of cleanliness.
- Supervise and train EDR staff, fostering a positive and productive work environment.
- Demonstrate advanced cooking skills and independently execute menu items during service.
- Support kitchen operations through prep, food safety, station organization, and team support.
- Ensure food is prepared, presented, and served according to resort quality and health standards.
- Maintain inventory, order supplies, and coordinate with vendors to ensure proper food stock levels.
- Monitor food safety and sanitation procedures, ensuring compliance with all health and safety regulations.
- Collaborate with the culinary team to plan employee meal menus, considering nutritional balance and variety.
- Address employee concerns and feedback regarding dining options, service, and overall experience.
- Maintain cleanliness and organization of all kitchen and dining areas.
- Other duties as assigned.
Qualifications:
- Minimum of 1 year of experience in food service supervisory role.
- 2+ years of professional kitchen experience, preferably in upscale, hotel, or resort dining preferred.
- Strong cooking fundamentals, station ownership, and ability to support service in a fast-paced kitchen environment.
- Excellent organizational and multitasking abilities in a fast-paced environment.
- Knowledge of food safety and sanitation regulations.
- Ability to manage inventory, ordering, and cost control processes.
- Friendly and approachable demeanor with a focus on excellent customer service.
- Flexibility to work mornings, evenings, weekends, and holidays based on resort operations.
- ServSafe Certification or equivalent food safety training preferred.
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