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Culinary Operations Supervisor

2 months ago

Fort Lauderdale, Florida, United States American Social - Fort Lauderdale Full time
Job Overview

The Culinary Operations Supervisor is responsible for guiding a dedicated team of culinary experts in crafting exceptional, visually appealing, and flavorful dishes for our patrons.

This role encompasses overseeing all facets of the kitchen operations, including training, safety protocols, recipe compliance, inventory management, and preparation schedules.

The ideal candidate embodies the brand's values, demonstrating a patient and positive demeanor while maintaining a professional appearance at all times.

They are committed to achieving outstanding results and possess a genuine passion for culinary arts and hospitality.


KEY RESPONSIBILITIES:
  • Lead, coordinate, and mentor Line Cooks, Prep Cooks, and Support Staff.
  • Train and assess new culinary team members, while providing continuous development for existing staff.
  • Collaborate with the Executive Chef, General Manager, and Front of House Managers to enhance team training and education.
  • Ensure strict adherence to recipes by all kitchen personnel.
  • Enforce accountability for compliance with company policies and procedures.
  • Implement and uphold rigorous standards for safety, sanitation, and overall kitchen organization.
  • Facilitate the execution of a HACCP plan and ensure compliance among all team members.
  • Maintain open communication with the Executive Chef, General Manager, and Corporate Chef.
  • Assist the Executive Chef in managing food costs effectively.
  • Oversee controllable costs to meet established goals.
  • Support the Executive Chef in managing culinary-related back-office accounting and scheduling systems.
  • Conduct accurate inventory assessments and communicate food cost issues to the team.
  • Perform Line and Quality Checks to guarantee food quality, equipment functionality, and kitchen readiness for service.
  • Ensure team members adhere to proper Image and Appearance Guidelines, including hygiene standards.

REQUIRED SKILLS:
  • Adaptability to dynamic environments.
  • Effective communication across all organizational levels.
  • Ability to manage a team of up to 75 individuals.
  • Conduct one-on-one meetings to discuss opportunities for growth and development.
  • Innovate creative strategies to enhance sales and brand reputation.
  • Maintain an organized work approach.
  • Demonstrate strong multitasking abilities and a sense of urgency in a fast-paced setting.
  • Work autonomously as well as collaboratively within a team.
  • Thrive under pressure and meet deadlines.
  • Adhere to company budgets and established objectives.
  • Maintain a polished and professional appearance.
  • Ability to work in a high-energy environment.
  • Prioritize tasks effectively and seek guidance when necessary.
  • Availability to work evenings and weekends.
  • Willingness to work shifts exceeding 12 hours when required.

EDUCATION AND EXPERIENCE:
  • Minimum of 3 years of experience as a Sous Chef or in a comparable role within a high-volume, full-service restaurant.
  • Strong leadership and communication capabilities.
  • Familiarity with back-office and POS systems (e.g., Restaurant 365, Hot Schedules, Micros).
  • Advanced organizational skills.
  • Bilingual proficiency is advantageous.
  • Culinary Arts Degree is preferred (Associates, Bachelors, Certificates, etc.).
  • Serv Safe Certification is required.
  • Comprehensive knowledge of food handling and sanitation standards.
  • Proficiency in Microsoft Office applications.