Food Service Supervisor

7 days ago


Nashville, Tennessee, United States Ryman Hospitality Properties Full time
Job Summary

We are seeking a highly skilled and experienced Kitchen Operations Manager to join our team at Ryman Hospitality Properties. As a key member of our culinary team, you will be responsible for overseeing daily kitchen operations, ensuring quality and consistency in food production, and maintaining a positive and productive work environment.

Key Responsibilities
  • Food Production and Quality Control: Oversee food production to ensure quality and consistency with brand standards, and ensure timely delivery of tickets.
  • Team Management: Assist in performing all job functions required of staff, including food production, sanitation, and lifting/moving up to 50 lbs.
  • Opening and Closing Procedures: Perform all opening and closing kitchen supervisory tasks, maintain shift checklist, daily cleaning list, temperature logs, and master cleaning list.
  • Labor Management: Work with culinary leadership to schedule shifts for kitchen staff, monitor and control labor as directed.
  • Training and Development: Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring the highest levels of safety and sanitation.
  • Guest Experience: Motivate culinary team to achieve exceptional standards and exceed guest experience expectations.
  • Communication: Communicate relevant and necessary information between departments and venue leadership to ensure proper flow.
  • Operational Excellence: Actively participate in meetings and trainings focusing on operational opportunities to contribute to the venue's success.
  • Compliance and Integrity: Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations, and maintain personal integrity by abiding by and supporting the values and principles of the company.
Requirements
  • Education: High school diploma or equivalent preferred.
  • Experience: 2+ years kitchen experience required in a high-volume restaurant.
  • Knowledge, Skills and Abilities: Strong interpersonal and verbal communication skills, demonstrated team player and self-starter, ability to train others and clearly communicate expectations, ability to run all kitchen operations, knowledge of kitchen sanitation procedures, and computer knowledge of Microsoft Word and Excel.
  • Licenses / Certifications: State Alcohol Education Card required upon hire, Certified Food Safety Manager certification required within 90 days of hire.


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