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Kitchen Operations Manager

2 months ago

Roanoke, Virginia, United States Coury Hospitality Full time

The Culinary Supervisor plays a crucial role in overseeing and assisting with the preparation of various food items according to established recipes for different dining services, including the Restaurant, Room Service, Employee Cafeteria, and Banquets. This position is essential in upholding the highest standards to create visually appealing and delicious meals.

KEY RESPONSIBILITIES:

  • Prepare food items in accordance with specified recipes and quality benchmarks.
  • Ensure cleanliness and adherence to food safety standards consistently.
  • Manage guest orders efficiently and courteously.
  • Maintain comprehensive knowledge of the menu and all food offerings.
  • Stock and oversee designated food preparation areas.
  • Conduct visual inspections of all food items before they leave the kitchen.
  • Implement proper food handling and storage protocols as per regulatory guidelines.
  • Prepare requisitions for necessary supplies and food items as required.
  • Report any work-related incidents or injuries to management immediately and follow established procedures.
  • Adhere to safety protocols for the operation and storage of kitchen tools and equipment.
  • Utilize appropriate personal protective equipment (PPE) and follow safe lifting techniques to prevent injuries.
  • Follow site-specific emergency procedures for various situations.
  • Complete necessary safety training and certifications for job functions.
  • Maintain uniform standards.
  • Safeguard the privacy and security of guests and colleagues.
  • Communicate with guests and team members using clear and professional language.
  • Assist colleagues to ensure clarity in task execution.
  • Collaborate with others to foster a team-oriented environment and achieve shared objectives.
  • Meet quality assurance expectations and standards.
  • Perform additional reasonable duties as assigned by supervisors.
Qualifications:

  • Minimum of 2 years of experience in a hotel kitchen environment.
  • At least 4 years of experience in a full-service kitchen.
  • An equivalent combination of education and relevant experience may be considered in lieu of formal degree requirements.
Job Type: Full-time