Culinary Operations Supervisor
3 weeks ago
Location: Fairbanks, AK
Job Overview:
We are looking for a dedicated Culinary Operations Supervisor to oversee our kitchen team and ensure exceptional food service.
Key Responsibilities:
- Provide leadership and direction to kitchen staff, fostering a professional and respectful work environment.
- Ensure effective communication among team members, management, and vendors.
- Enhance employee relations by promoting teamwork and respect in all interactions.
- Optimize daily operations to boost profitability and productivity in food production and service.
- Support recruitment and retention efforts by assessing staff needs and managing training and scheduling.
- Guarantee that all kitchen personnel are trained in safe and sanitary practices, maintaining high standards of cleanliness.
- Supervise food operations to meet service and production benchmarks.
- Directly oversee skilled cooking tasks and ensure quality standards are upheld.
- Monitor food quality, presentation, and portion control to meet established specifications.
- Evaluate menu items for customer appeal, cost-effectiveness, and operational efficiency.
- Regularly develop new menu items and specials to enhance offerings.
- Conduct thorough analysis of menu items for profitability and operational timing.
- Complete monthly inventory and cost analysis reports accurately and promptly.
- Implement controls to minimize waste and enhance profitability.
- Manage daily operational challenges within the kitchen.
- Oversee the maintenance and efficient use of kitchen equipment.
- Recommend equipment upgrades and replacements based on operational needs.
- Facilitate training for kitchen staff on safety, sanitation, and accident prevention.
Qualifications:
- High School diploma or equivalent.
- Culinary institute graduate or equivalent training preferred.
- Minimum of 4 years of experience in food preparation.
- Comprehensive knowledge of large-scale food preparation methods and equipment.
- Strong understanding of food service management techniques.
- Proven cooking skills with the ability to follow established recipes.
- Knowledge of nutritional standards.
- Possession of a Food Service Sanitation Certificate.
Physical Requirements:
Employees must be able to stand for extended periods, lift up to 50 lbs, and work in a dynamic kitchen environment with varying temperatures and noise levels. The role requires stamina for 8 to 12 hour shifts.
This job description is subject to change and does not constitute a contract of employment. Employees may be required to work varying hours and shifts to meet business needs.
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