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Culinary Operations Supervisor

2 months ago

Detroit, Michigan, United States Azul Hospitality Full time
Job Overview

Location
Join our dynamic team at Azul Hospitality, where we prioritize excellence in culinary experiences.

Position Type
Full Time

Shift
Flexible

Category
Management

Role Summary

The Culinary Operations Supervisor is responsible for overseeing food preparation, production, and quality control across all dining venues and event spaces within the establishment.

Key Responsibilities
  • Lead and manage the culinary team, including chefs and kitchen staff, ensuring efficient workflow and high standards of food quality.
  • Enhance menu offerings based on market trends and guest feedback, utilizing research to innovate and improve culinary products.
  • Calculate food requirements based on menu selections and manage inventory by ordering supplies from vendors.
  • Direct meal preparation and presentation, ensuring all dishes meet the highest standards of quality.
  • Monitor food safety and sanitation practices, ensuring compliance with health regulations and maintaining productivity and profitability.
  • Evaluate and select premium food products, including fresh produce, meats, and spices, to ensure top-notch quality.
  • Design and implement new menus and individual dishes, focusing on creativity and guest satisfaction.
  • Establish sanitation standards and oversee food rotation practices to maintain cost efficiency.
  • Act as a liaison between the culinary department and other hotel divisions, fostering collaboration.
  • Conduct monthly inventory assessments to maintain stock levels and manage food costs effectively.
  • Ensure consistency in food quality and delivery, supporting the Executive Chef in achieving operational goals.
  • Assist in the recruitment and training of new culinary staff, promoting a culture of continuous improvement.
  • Facilitate regular departmental meetings to communicate goals and performance metrics.
  • Manage payroll and attendance for the culinary team, ensuring accurate record-keeping.
  • Encourage professional development among staff, providing training and mentorship.
  • Exemplify professionalism and adherence to company policies, setting a positive example for all team members.
  • Stay informed about company policies and benefits to support staff effectively.
Additional Responsibilities

In addition to the essential functions, the Culinary Operations Supervisor may be required to:
  • Assist with guest inquiries and ensure a high level of customer service.
  • Adhere to safety and security protocols.
  • Report any maintenance or safety issues promptly.
  • Perform other reasonable duties as assigned by management.
Physical Requirements
  • Work primarily indoors, with the ability to withstand varying temperatures in kitchen environments.
  • Stand for extended periods and move efficiently between tasks.
  • Lift and transport items weighing up to 45 lbs and maneuver equipment as needed.
  • Possess dexterity for various tasks, including operating kitchen equipment and office technology.
Qualifications
  • High school diploma or equivalent required; culinary education preferred.
  • A minimum of five years of experience in a culinary leadership role, with knowledge of diverse cuisines.
  • Certification from a recognized culinary institution is advantageous.
  • Knowledge of food safety regulations and best practices.
  • Strong leadership and communication skills, with the ability to manage a diverse team.
Professional Appearance

All team members are expected to maintain a professional appearance in accordance with Azul Hospitality standards.

Attendance

Consistent attendance is crucial for the success of this role, and adherence to scheduled shifts is expected.