Culinary Operations Supervisor

2 weeks ago

Cary, North Carolina, United States Parks Hospitality Group Full time
About Us:

Parks Hospitality Group is dedicated to providing exceptional service and creating memorable experiences for our guests. We pride ourselves on our collaborative culture and commitment to professional development.

Position Overview:

The Culinary Operations Supervisor plays a vital role in ensuring the seamless functioning of all food and beverage services within our establishment. This position involves supporting the management of both front and back of house operations, ensuring that all culinary offerings meet our high standards for quality, safety, and profitability.

Key Responsibilities:
  • Deliver outstanding customer service to enhance guest satisfaction and comfort.
  • Oversee quality assurance protocols for the food and beverage department.
  • Ensure all kitchen equipment is maintained and operational.
  • Enforce adherence to hotel policies and procedures consistently.
  • Collaborate with the Executive Chef and F&B Manager to assess operational needs and upcoming events.
  • Guarantee that all opening and closing procedures are executed effectively by staff.
  • Communicate any operational needs to management to ensure optimal service during peak times.
  • Conduct regular health inspections to maintain compliance with health standards.
  • Coordinate with the Front Office to uphold service standards.
  • Manage cleanliness and sanitation standards in accordance with health regulations.
  • Control food waste and maintain budgeted food costs.
  • Monitor food quality and consistency across all offerings.
  • Prepare stations and banquet setups in advance of service.
  • Ensure timely availability of food supplies for service.
  • Direct sanitation practices within the kitchen environment.
  • Maintain an organized and clean kitchen workspace at all times.
  • Report on the condition of walk-in coolers and food storage practices.
  • Participate in meetings and assist with banquet functions as needed.
  • Support the inventory management process at month-end.
  • Foster a positive work environment and address any staff concerns promptly.
  • Engage with guests to gather feedback on food quality and service, addressing any issues that arise.
  • Encourage team members to deliver exceptional service and uphold standards.
  • Provide ongoing training to staff to enhance service quality.
  • Assist in the recruitment and training of new team members.
  • Facilitate cross-training initiatives to support daily operations.
  • Communicate performance expectations clearly to team members.
  • Participate in performance evaluations and provide constructive feedback.
  • Build collaborative relationships within the team to promote a positive work culture.
Additional Responsibilities:

This role may also involve:
  • Participation in mandatory training sessions and meetings.
  • Maintaining a clean and organized work area.
  • Contributing to budget discussions and financial planning.
  • Completing other tasks as assigned by management.
  • Exhibiting leadership qualities that motivate team members to excel.
Supervisory Duties:

This position includes direct supervision of kitchen staff, ensuring compliance with company policies and legal regulations. Responsibilities may encompass hiring, training, and evaluating team members, as well as addressing guest and employee concerns.

Qualifications:

To succeed in this role, candidates should possess:
  • A minimum of two years of leadership experience in a kitchen environment.
  • Certification in food safety and sanitation.
  • Strong communication skills in English.
  • Basic mathematical skills for inventory and budgeting.
  • Proficiency in Microsoft Word and Excel.
  • A high school diploma or equivalent vocational training.
  • Knowledge of hotel operations and departmental functions.
  • Ability to read and interpret safety and operational documents.
  • Effective written and verbal communication skills.
  • Good judgment and decision-making abilities.
  • Understanding of labor regulations and budget management.
Preferred Qualifications:
  • Culinary training or apprenticeship certification.
  • Previous supervisory experience in a culinary setting.
Skills and Abilities:
  • Ability to interact courteously with guests and staff.
  • Strong teamwork skills across all levels of the organization.
  • Self-motivated with the ability to work independently.
  • Capacity to follow detailed instructions and maintain focus.
  • Ability to thrive in a fast-paced, high-energy environment.
  • Commitment to maintaining high standards of cleanliness and safety.
  • Proficiency in using business software systems.
Special Requirements:
  • Flexibility to work varied shifts based on business needs.
  • Compliance with safety guidelines and uniform standards.
  • Commitment to providing excellent guest relations.
Benefits:

Parks Hospitality Group offers a supportive environment that encourages growth and success. Our comprehensive benefits package includes medical, dental, and vision plans, life insurance, a 401K plan with company match, and opportunities for professional development.

Join Us:

If you are a dedicated culinary professional looking to contribute to a thriving team, we invite you to explore this opportunity.

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