Culinary Supervisor

2 weeks ago

Cape Girardeau, Missouri, United States Century Casinos Full time
Job Title: Culinary Supervisor

Department: Food & Beverage

Reports to: Executive Chef

FLSA Status: Non-Exempt

POSITION SUMMARY

The individual in this role is tasked with delivering exceptional service to both internal and external patrons. All team members are expected to exhibit customer service skills to ensure our guests enjoy a remarkable experience. The Culinary Supervisor is also responsible for overseeing the daily operations of food production, ensuring quality control, and the presentation of the dining menus. This position requires the individual to learn and communicate the various policies and procedures essential for the culinary department staff.

ESSENTIAL POSITION DUTIES & RESPONSIBILITIES

The following duties are intended as general examples of the responsibilities of this position and are not exhaustive. Other reasonable tasks may be assigned.

  1. Engage with all guests and team members to positively enhance the experience of both guests and staff. Demonstrate resilience when confronted with challenging situations under various business conditions. Collaborate effectively and courteously with fellow team members.
  2. Oversee the performance of the assigned staff through coaching and guidance as necessary to ensure outstanding food and service.
  3. Manage and develop production food orders in the assigned outlet while maintaining and controlling food costs.
  4. Design and manage the menus in the assigned outlet to enhance the guest experience and maximize profitability.
  5. Provide assistance and advice to other departments and company personnel as needed to ensure the successful operation of the restaurant and the overall company.
  6. Assist in the development and management of departmental budgets to enhance the guest experience as well as the company's profitability.
  7. Review staffing levels daily while maintaining and controlling costs reflective of business levels.
  8. Ensure compliance with sanitation laws, health regulations, and applicable OSHA regulations. Verify that employees meet or exceed all sanitation and nutrition standards.
  9. Oversee the development and implementation of staff recruitment, hiring, and evaluations, providing coaching and guidance as necessary to ensure exemplary food service.
  10. Ensure that all portion sizes, quality standards, departmental rules, policies, and procedures are adhered to by employees. Supervise the production of all items in the assigned outlet.
  11. Oversee the ongoing implementation and success of company programs aimed at improving guest services and experiences.
  12. Adhere to regulatory, departmental, and company policies in an ethical manner and require others to do the same.
  13. Address routine customer complaints and incidents, exercising appropriate discretion to identify situations that require supervisory attention. Strive to resolve all issues in a manner that maintains positive guest relationships.
  14. Must be available to work a flexible schedule as required by business operations, including nights, weekends, and holidays; shifts may change based on business needs.
  15. Perform other duties as assigned.
ESSENTIAL PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

The physical and mental demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:
  • Must be able to lift 50lbs without assistance.
  • Must be able to stand and walk for extended periods.
Mental Demands:
  • Must maintain professionalism during high-volume business periods.
Work Environment:
  • Must be able to work in varying temperatures, including the heat of cooking equipment and the cold of walk-in coolers/freezers.
  • Must be able to work in a smoking environment.
  • Must be able to work in a gaming environment with exposure to bright/flashing lights, crowds, and elevated noise levels.
MINIMUM QUALIFICATIONS

Experience/Education:
  • High School Diploma or Culinary Diploma required.
  • 3 or more years in a high-volume kitchen producing over 600 covers.
Knowledge:
  • Sound technical understanding of manuals, policies, procedures, and a demonstrated ability to coordinate or supervise the work of others.
  • Demonstrated knowledge of policies and procedures of an upscale food and beverage operation.
Other:
  • Must be able to obtain and maintain a valid Level 2 Gaming License.
  • Must be able to receive and maintain all required certifications related to the position.
  • Must complete all required company training.

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