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Culinary Operations Supervisor

2 months ago

Rockford, Illinois, United States Hard Rock International Full time

Position Overview:

The Culinary Operations Supervisor plays a crucial role in managing food preparation across various shifts within a designated dining outlet, ensuring that the highest standards of food quality and guest satisfaction are met. This position collaborates closely with front-of-house personnel to facilitate seamless service, aligning with the operational goals of Hard Rock International.

Key Responsibilities:

  • Foster an inviting atmosphere that encourages guests to choose Hard Rock International for their dining and entertainment needs, while actively nurturing guest relationships and mentoring team members to deliver exceptional service.
  • Recruit, train, inspire, assess, and oversee kitchen staff to guarantee that team members are equipped with the necessary skills and resources to meet established objectives.
  • Develop and uphold training and development protocols to achieve superior service standards.
  • Manage departmental goals, standards, guidelines, and budgets to ensure effective departmental oversight.
  • Oversee food procurement, staffing, meal preparation, and inventory management to control costs and minimize waste, ensuring compliance with budgetary constraints.
  • Evaluate food preparation techniques and outcomes to maintain quality and consistency in accordance with established standards.
  • Assist in the creation of menu modifications to enhance variety and quality.
  • Supervise food storage practices to ensure compliance with health regulations and maintain food quality.
  • Provide support in various kitchen areas as needed.
  • Participate in meetings and complete assigned follow-up tasks.
  • Consistently perform job duties with reliability and predictability.
  • Execute additional responsibilities as assigned.

Qualifications:

  • A minimum of 8 years of progressive culinary experience, or equivalent education through a culinary arts program or accredited apprenticeship.
  • At least 4 years of hands-on culinary experience.
  • A minimum of 1 year in a leadership role.

Additional Requirements:

  • Must obtain and maintain all necessary licenses and certifications as per applicable regulations.
  • Successful completion of background checks and drug screenings is required.
  • Must be at least 21 years of age.
  • Availability to work holidays, weekends, and flexible shifts is essential.

Knowledge and Skills:

  • Familiarity with relevant federal, state, and local laws, codes, and regulations.
  • Understanding of standard safety and sanitation practices in food service.
  • Proficient in food preparation techniques and culinary practices.
  • Comprehensive knowledge of kitchen operations and financial management.

Abilities:

  • Exhibit enthusiasm and professionalism while maintaining a polished appearance.
  • Communicate effectively, both verbally and in writing.
  • Adapt to varying shifts and schedules as required.
  • Deliver exceptional service experiences for both internal and external guests.
  • Engage professionally with team members and external contacts.
  • Monitor cash flow and safeguard assets.
  • Coordinate staffing with customer demand.
  • Supervise and assess the performance of team members and maintain cleanliness in assigned areas.
  • Utilize kitchen tools and equipment proficiently.
  • Review and understand recipes and other essential documentation.
  • Inspect the quality of all food items served.