Courtyard by Marriott Banquet Kitchen Supervisor

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here.

This is a full-time position with various hours, requiring weekend availability.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

This position balances hands-on culinary execution with organizational oversight and team leadership to ensure outstanding food quality, cost control, health and safety compliance, and a positive kitchen culture. The Banquet Kitchen Supervisor serves as the culinary lead on duty during assigned shifts, setting the standard for excellence, consistency, and accountability across all kitchen functions. This is a working supervisor role where the majority of time is spent on active food preparation and cooking.

ESSENTIAL FUNCTIONS

• Serve as the primary cook on duty, personally preparing and executing all banquet and employee meal items. This is a working supervisor role, not a supervisory only position
Food Ordering & Inventory: Accurately review and place food orders to maintain proper stock levels while controlling costs and meeting the established 32% food cost target.
• Daily Prep & Coordination: Review prep lists daily and track needed items. Coordinate with the Lead Banquet Cook to align both departments on shared products, ordering schedules, and cooler space utilization.
• Temperature & Cooling Logs: Accurately complete and maintain all temperature logs, food cooling logs, and required documentation each shift. Ensure full compliance with health, food safety, and sanitation standards.
• Cooler & Storage Maintenance: Maintain all coolers and storage areas in a clean, organized, and properly labeled condition. Practice strict FIFO rotation and immediately discard expired or questionable product.
• Labor Management: Monitor business levels and staffing needs throughout the shift; adjust labor accordingly to control costs while maintaining service quality and team morale.
• Kitchen Cleanliness & Sanitation: Ensure the kitchen remains clean, sanitized, and orderly throughout and after each shift, including prep areas, equipment, and all storage spaces.
• End-of-Day Duties: Verify that all equipment is properly shut off, cleaned, and secured at close. Hold all team members accountable for completing assigned closing tasks. Responsible for washing or ensuring dishes are washed as well as equipment/floors/surfaces are clean.
• On-Shift Leadership: Act as the culinary lead during the shift, ensuring food quality, consistency, and strong team communication are upheld at all times.
• Team Development: Mentor and guide kitchen team members, reinforcing proper procedures, accountability, and adherence to cleanliness and documentation standards.
• Interdepartmental Collaboration: Work closely with managers, banquet staff, and other departments to support smooth daily operations and ensure a positive guest experience.
• Employee Meals: Plan, prepare, and oversee quality employee meals on designated days. Maintain a stocked salad bar and break room supply inventory. Send weekly menus to the team in advance and communicate any changes promptly . Check in mid-service to ensure adequate product remains for associates.

REQUIRED SKILLS

• Strong culinary knowledge and hands-on cooking proficiency in a high-volume kitchen environment
• Demonstrated leadership ability with a lead-by-example
• Solid understanding of food cost controls, ordering processes, and inventory management
• Ability to read, maintain, and accurately complete temperature logs and food safety records
• Knowledge of FIFO practices, cooler organization, and proper food storage protocols
• Effective verbal communication skills; ability to collaborate across departments and with leadership
• Strong organizational skills and attention to detail, especially regarding food quality and safety
• Ability to manage labor efficiently in response to fluctuating business levels
• Positive, solution-focused attitude with the ability to remain composed during high-pressure situations
• Commitment to upholding AHC Hospitality and Marriott service standards

EDUCATION AND EXPERIENCE

• High school diploma or GED equivalent required
• Minimum of 2–3 years of professional kitchen experience required; banquet foodservice experience strongly preferred
• At least 1 year of supervisory or lead cook experience preferred
• ServSafe certification (or equivalent food handler certification) required, or willingness to obtain upon hire
• Culinary degree or vocational training a plus, but not required in lieu of equivalent experience

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout an entire shift (8–12 hours)
• Frequent lifting, carrying, pushing, and pulling of items up to 50 lbs
• Ability to work in varying temperatures, including hot kitchen environments and walk-in coolers/freezers
• Repetitive hand and wrist motion for cutting, chopping, and other food preparation tasks
• Ability to bend, stoop, and reach as required by kitchen duties
• Must be able to work a flexible schedule including early mornings, evenings, weekends, and holidays as business demands