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Culinary Operations Supervisor
2 months ago
POSITION SUMMARY
The Culinary Operations Supervisor is responsible for overseeing the food service and kitchen operations within the establishment, ensuring adherence to company standards for quality, safety, and efficiency. This role involves managing back-of-house activities in alignment with operational guidelines related to food preparation, sanitation, and employee management. The Supervisor must ensure compliance with all relevant health and safety regulations while optimizing resource use to minimize waste and loss.
KEY RESPONSIBILITIES
To successfully fulfill this role, the individual must effectively manage the following duties:
1. Under the guidance of the General Manager, ensure that the kitchen and food service areas operate smoothly and meet quality standards daily, focusing on cleanliness, guest satisfaction, and food service execution.
2. Implement and enforce Standard Operating Procedures (SOP) for all kitchen operations, ensuring adherence to recipes, food safety, and sanitation protocols.
3. Develop kitchen schedules based on labor needs, ensuring adequate staffing levels for each shift while adhering to budgetary guidelines.
4. Supervise kitchen staff during shifts, ensuring compliance with uniform standards and company policies as outlined in the employee handbook.
5. Conduct regular food inventories, monitoring stock levels and adjusting ordering practices based on business demands while tracking waste and theft.
6. Place food orders following established guidelines, ensuring quality and accuracy upon receipt.
7. Maintain relationships with suppliers, ensuring product quality and fair pricing.
8. Ensure proper labeling, dating, and storage of food items in compliance with health regulations.
9. Complete line checks and maintain accurate temperature logs.
10. Prepare daily prep sheets and ensure adherence to recipe standards.
11. Monitor food costs and identify areas for cost reduction.
12. Ensure recipe accuracy and alignment with theoretical costs.
13. Identify maintenance needs for kitchen equipment and report issues promptly.
14. Assist in developing standard recipes and food preparation methods.
15. Participate in the recruitment, training, and development of kitchen staff, providing regular performance feedback.
16. Ensure comprehensive training for new kitchen employees and managers in training, tracking their progress and development.
17. Adhere to established sanitation and personal hygiene standards.
18. Maintain proficiency in operating kitchen equipment safely and efficiently.
19. Assist management with necessary paperwork related to kitchen operations.
SUPERVISORY ROLE
1. Directly supervise a team of 8 to 20 kitchen staff members, providing guidance and support in accordance with company policies.
2. Act as a mentor to staff, offering solutions to performance-related challenges.
QUALIFICATIONS
1. Experience in kitchen management within the food service or hospitality industry is preferred.
2. Demonstrated leadership skills and the ability to foster a positive work environment.
3. Strong communication skills, both verbal and written, with the ability to effectively convey information to staff and guests.
4. Ability to work flexible hours, including evenings and weekends.
5. Reliable transportation is preferred.
EDUCATION AND CERTIFICATIONS
1. High school diploma or equivalent is preferred.
2. Must be at least 21 years of age and provide valid identification.
3. Completion of a Kitchen Manager Training Program is required.
4. ServSafe food sanitation certification is necessary as per local regulations.
