Culinary Operations Supervisor

2 weeks ago

MagstattleBas, Grand Est, United States Cutchall Management Full time
Position Title:
Culinary Operations Supervisor

Concept:
Cutchall Management


Deliver outstanding guest experiences on every occasion by providing direction and leadership to all kitchen Team Members, ensuring high-quality meals are served promptly in a clean and sanitized environment.

Key Responsibilities:

  • Guarantee that food items are prepared in accordance with company standards for quality, consistency, and timing, as well as Guest specifications.
  • Conduct interviews, hire, train, assess, and mentor kitchen Team Members in food production techniques and best practices.
  • Collaborate with the Culinary department to effectively implement menu updates.
  • Perform daily food quality checks, evaluating flavor, presentation, consistency, and temperature.
  • Organize kitchen Team Member schedules based on business forecasts and budget constraints, assigning and delegating tasks in each kitchen area daily.
  • Manage food costs by establishing purchasing guidelines, conducting weekly inventory through control systems, ensuring proper product storage, standardizing recipes, and implementing waste management procedures.
  • Adhere to all health department regulations for safe food handling, preparing meals according to established procedures and standards within specified timeframes and Guest requirements.
  • Ensure that all equipment is operated safely by Team Members and that OSHA regulations are strictly followed.
  • Complete sign-off for BOH Team Members at the conclusion of their shifts.
  • Participate in weekly management meetings, communicating Team Member concerns to the management team during these sessions and/or through the digital manager log.
  • Perform additional duties as assigned by the General Manager and Regional Management.
Knowledge, Skills & Abilities:

  • Guest Service - Understanding of principles and processes for delivering exceptional Guest services, including active listening, assessing Guest needs, meeting quality service standards, and evaluating Guest satisfaction.
  • Strong communication skills.
  • Menu and Food Preparation Expertise - necessary for consistently preparing food correctly.
  • Coaching & Performance Management - capability to inspire, develop, and guide Team Members in their roles.
  • Analytical Skills - ability to analyze data and adhere to a financial budget/P&L through math skills and reading comprehension.
  • Decision-Making - able to make timely decisions in a fast-paced environment (e.g., assigning breaks, adjusting staff levels, managing side work, etc.).
  • Memory - capacity to memorize floor layouts and key operational points.
  • Familiarity with all restaurant equipment and local and national health regulations.
  • Time Management - ability to manage personal time and the time of others effectively.
  • Proficient in software applications such as Ctuit, Toast POS, Excel, Word, and Outlook.
Education & Experience:

  • Minimum of 2 years of experience in the restaurant industry required.
  • At least 1 year of management experience in a restaurant setting preferred.
  • Must be at least 21 years of age.

Performance Standards:

  • Adhere to all company service standards.
  • Consistently practice safe food handling procedures.
  • Read and accurately follow instructions.
  • Prepare items within designated timeframes.
  • Maintain cleanliness and sanitation standards.
  • Understand temperature danger zones and food storage hierarchy (Serve Safe or equivalent).
  • Comply with policies and procedures outlined in the Employee Handbook, including Appearance Standards.
  • Exhibit a positive and professional demeanor, maintaining a constructive attitude with self, Guests, and Team Members.
  • Maintain regular and punctual attendance.
  • Address and coach Team Members who do not meet performance expectations.
Physical Requirements:

  • 100% Stand or walk.
  • 80% Communicate with other line positions.
  • 75% Work at approximately 36" table/stove and reach in approximately 36".
  • 75% Reach (6" to overhead), bend, stoop, and wipe.
  • 60% Perform duties at a continuous high pace, under pressure, while maintaining quality and speed standards.
  • 50% Lift and carry sacks, boxes, and products weighing up to 50 pounds from floor to above waist level, approximately 20 feet, sometimes involving stairs.

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