Culinary Operations Supervisor

2 weeks ago

Denver, Colorado, United States The Kitchen Full time
Overview
The Kitchen Bistro is known for its seasonal offerings in a sophisticated yet cozy setting.

The Culinary Operations Supervisor plays a vital role in assisting the Executive Chef to foster a united back-of-house (BOH) team, overseeing daily BOH activities, and cultivating an atmosphere of enjoyable and welcoming hospitality.

The ideal candidate will possess the capability to lead and motivate staff, a comprehensive understanding of restaurant operations, and the creativity to provide innovative solutions.

Key Responsibilities
Guide the BOH team in delivering exceptional service while embodying the restaurant's core values and culture. Step in as the Executive Chef during their absence.
Oversee all BOH personnel, assign work tasks, and manage responsibilities.

Ensure uniformity in culinary techniques for food preparation, portioning, and presentation as per established recipes, product rotation, and mise en place.

Assist the Executive Chef with staff supervision, training, and development.
Assess employee performance, offer constructive feedback, and implement disciplinary actions when necessary.
Participate in the recruitment process, providing input on hiring, promotions, and terminations of BOH staff. Inspire each team member to achieve their highest potential.
Foster a positive work environment for all BOH employees. Encourage teamwork and effective communication among all staff.
Address any complaints or issues raised by BOH personnel and mediate disputes as they arise.
Uphold company policies, including those regarding staff conduct. Evaluate BOH staff productivity and efficiency, providing necessary support and resources to ensure compliance.

Conduct line checks and Taste Plate assessments before each service to guarantee quality, consistency, and appropriate product levels.

Enforce sanitary practices for food handling, cleanliness, and kitchen maintenance. Ensure adherence to operational standards, health regulations, and all applicable laws. Always comply with company policies and procedures.
Manage the flow and distribution of ingredients and supplies. Communicate food preparation, product rotation, and mise en place requirements to cooks and BOH staff.
Evaluate food quality and characteristics. Ensure that every dish is prepared in strict accordance with the restaurant's recipes and standards.

Receive and inspect deliveries from suppliers, identify discrepancies, and communicate necessary menu adjustments to the management team.

Open and close the restaurant as required. Availability for evening, weekend, and holiday shifts is essential.
Prepare and submit daily reports at the conclusion of each shift/week.
Assist the Executive Chef in budget planning and expense management.
Maintain and update budget information for each shift.
Organize and conduct pre-shift meetings with BOH and front-of-house (FOH) staff to ensure everyone is informed and ready to serve customers effectively.

Communicate any kitchen-related issues, menu changes, and service updates to the Executive Chef and/or Manager on Duty.

Support or lead weekly BOH management meetings alongside the Executive Chef.
Enhance business management and accounting skills through training with the Executive Chef, managing restaurant inventory, and scheduling. Keep service records for employee supervision and food cost control.
Qualifications
Proficient in computer applications; skilled in Microsoft Excel and Word, POS systems, and relevant scheduling and HRIS platforms.

A minimum of 1 year of supervisory experience in a full-service, high-volume, upscale dining establishment or similar food and beverage venue is required.

Ability to juggle multiple tasks while maintaining attention to detail.
Must work effectively as part of a team and communicate clearly.
Experience supervising at least 20 employees is preferred.
Availability to work evenings, weekends, and holidays is necessary.
Must be at least 18 years of age.
Working Conditions
Ability to perform all functions at the restaurant level.
Work with hot, cold, and potentially hazardous equipment, as well as office machinery.

The physical demands outlined here are representative of those that must be met by an employee to successfully perform the essential functions of this role.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing job duties, the employee is regularly required to stand; use hands for handling, reaching, talking, and tasting or smelling.

The employee frequently walks.
May need to work in very warm or cold conditions for extended periods.
The employee occasionally climbs, balances, stoops, kneels, or crouches.

Must regularly lift and/or move up to 45 pounds, frequently lift and/or move up to 45 pounds, and occasionally lift and/or move up to 50 pounds.

Operation of high-pressure steam boilers or high-temperature water boilers may be required.

Specific vision abilities required for this role include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

The details in this job description are intended to outline the essential nature and level of work being performed. They are not intended to encompass all responsibilities or qualifications of the position.
Compensation and Benefits
$60,000 - $70,000 annually
PTO and Paid Sick Time
Health, vision, and dental insurance
401K retirement plan with employer match
Short-term and Long-term disability insurance
Wellness reimbursement program
Discounted transportation pass for eligible employees
Educational Reimbursement
Positive Company Culture and Community Engagement
The Kitchen Restaurant Group is an EEO Employer
The position remains open for one week following the initial post or until filled.

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