Culinary Operations Supervisor

2 weeks ago


Oak Grove, Kentucky, United States Oak Grove Racing, Gaming & Hotel Full time
KEY RESPONSIBILITIES

The characteristics of the work environment described here are representative of those encountered by a Team Member while performing the essential functions of this role with or without reasonable accommodations. This list of responsibilities is not exhaustive but serves as a general overview. It may be expanded to include additional duties deemed necessary.
  • Effectively oversee the kitchen operations assigned.
  • Collaborate with the head chef on menu planning based on anticipated customer volume or business trends, utilizing historical data from previous events and holidays. Responsible for disseminating the menu plan for all kitchen personnel to review.
  • Assess staffing levels to adhere to budgetary constraints and delegate responsibilities or assign tasks to all team members as needed.
  • Support and guide management in training and developing team members, participating in the recruitment process, and conducting performance evaluations.
  • Evaluate and enhance service delivery, order processing times, and production schedules.
  • Monitor staffing levels and assist the head chef in maintaining budgeted labor costs.
  • Ensure compliance with portion sizes, quality benchmarks, departmental regulations, policies, and procedures by kitchen staff, while supervising the preparation of all food items.
  • Guarantee that all hygiene and nutritional standards are upheld by kitchen personnel.
  • Promote the safety and security of both employees and guests. Implement strategies and procedures to minimize workplace injuries.
  • Enforce adherence to company policies and procedures.
  • Maintain a collaborative relationship with suppliers.
  • Demonstrate computer proficiency and the ability to analyze sales metrics.
  • Engage in meetings with the head chef and executive chef as necessary.
  • Perform other duties as assigned.
PERFORMANCE STANDARDS
  • Demonstrated management skills in enhancing kitchen efficiency.
  • Fostering positive interpersonal relationships among all staff.
  • Effective oral and written communication abilities.
  • Willingness to take overall responsibility for kitchen performance in the absence of the head chef or executive chef, work flexible hours, and manage high-pressure situations.
EDUCATION, TRAINING, AND EXPERIENCE
  • Two to five years of experience as a Sous Chef, Pastry Chef, or Restaurant Chef, with a four-year degree in a related field or equivalent professional experience preferred.
  • Valid health certifications, if required.
  • Able to obtain and maintain a valid Kentucky racing and gaming license.
PREREQUISITES
  • Availability to work as needed, including weekends, holidays, and evenings.

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