Culinary Operations Supervisor

2 weeks ago


Towanda, Kansas, United States Snelling Full time

Culinary Operations Supervisor Job Overview

As a Culinary Operations Supervisor, you will play a pivotal role in our kitchen, assisting the Executive Chef in the preparation and cooking of meals while managing the culinary team effectively.

Key Responsibilities:

  • Support the Executive Chef in meal preparation and cooking, while supervising the activities of kitchen staff.
  • Oversee dietary staff performance, ensuring compliance with schedules and managing monthly work assignments.
  • Assume leadership of the kitchen in the absence of the Executive Chef, including managing food orders and staff oversight.

Additional Duties:

  • Prepare dishes according to established recipes, ensuring quality and consistency in every meal.
  • Ensure timely food production in alignment with customer orders.
  • Adhere to food safety and sanitation protocols for proper food storage.
  • Maintain standards for food handling, presentation, portion control, and serving temperatures.
  • Ensure cleanliness of equipment, supplies, and utensils.
  • Keep workstations and display areas clean during service to meet safety and sanitation standards.
  • Engage with residents to ensure satisfaction, address concerns, and communicate feedback to management.
  • Demonstrate knowledge of daily menu items and effectively relay information to staff and residents.
  • Manage operations during peak service hours consistently.
  • Monitor inventory levels and notify management of low stock.
  • Collaborate with the Executive Chef on food ordering and supervise hourly kitchen staff.
  • Respond to requests for food modifications or additional snacks.
  • Follow the kitchen cleaning schedule to maintain a hygienic workspace.
  • Label and date all stored food items appropriately.

Mathematical Skills:

  • Perform basic mathematical calculations, interpret data, and compute ratios and percentages.

Supervisory Responsibilities:

  • Take charge of kitchen operations and food service staff in the absence of the Executive Chef.

Qualifications:

  • Strong interpersonal skills with effective communication abilities.
  • Ability to work collaboratively with a diverse team and willingness to work flexible hours.
  • High School diploma or GED preferred.
  • Associate's degree or equivalent from a culinary or technical institution, with 1-3 years of relevant experience, or a combination of education and experience.
  • Previous supervisory experience and ServSafe certification preferred.
  • Strong visual and taste acuity for food preparation.
  • Experience in a high-volume dining environment.
  • Excellent organizational and time management skills.
  • Proficient in reading, writing, and using computer applications relevant to the role.

Physical Requirements:

  • Ability to perform in a fast-paced, high-energy kitchen environment.
  • Lift up to 50 pounds and push/pull up to 90 pounds.
  • Utilize dexterity for operating small kitchen equipment.
  • Engage in frequent bending, stooping, standing, and walking.


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