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Culinary Operations Supervisor

2 months ago

Greenwood, Mississippi, United States Viking Hospitality Group Full time
Job Overview

The Sous Chef plays a pivotal role in overseeing the culinary operations at Giardina's restaurant, ensuring it maintains its status as a premier dining establishment and a flagship for Viking Range Corporation.

KEY RESPONSIBILITIES:

  • Collaborates with the Executive Chef to manage and direct kitchen activities.
  • Supervises kitchen staff, sharing responsibilities with the Executive Chef based on shift requirements.
  • Ensures adherence to sanitation standards, creating and managing cleaning schedules for all kitchen equipment.
  • Oversees the upkeep of kitchen appliances and addresses any maintenance issues promptly.
  • Maintains updated recipes and guarantees that all dishes are prepared according to established standards.
  • Assists in menu development and execution for Giardina's, Alluvian Hotel, and special events, focusing on quality and presentation.
  • Handles food procurement and manages the inventory check-in process, ensuring proper stock rotation.
  • Maintains food costs within specified limits.
  • Trains kitchen staff on recipes, special dishes, cooking techniques, and proper kitchen practices.
  • Ensures consistent quality and presentation of all food items.
  • Participates in weekly Food & Beverage meetings with management and staff.
  • Conducts monthly food inventory alongside the Executive Chef.
  • Represents Viking Range and its associated establishments at various culinary and public events.
  • Encourages a collaborative and positive work environment among all team members.
  • Assists with various projects as directed by management.
  • Responds to emergency situations as needed.
  • Maintains comprehensive knowledge of and complies with all company policies and procedures.

Qualifications:

  • Minimum of 5 years of culinary experience in casual or fine dining settings.
  • At least 3 years of experience in recipe and menu creation.
  • 3 years of supervisory experience in a kitchen environment.
  • Strong follow-up skills and the ability to complete projects effectively.
  • Proficient in Microsoft Word and Excel.
  • Exceptional organizational abilities.
  • Strong verbal and written communication skills.
  • Ability to foster positive relationships with guests and team members.
  • Willingness to work flexible hours, including weekends and holidays.
  • Physical ability to stand, bend, and lift up to 50 pounds repeatedly.
  • Capability to work in varying temperature conditions.