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Culinary Supervisor

2 months ago

Sioux City, Iowa, United States SCE Partners LLC Full time
Job Overview

POSITION SUMMARY

The individual in this role is tasked with overseeing the preparation and procurement of all culinary offerings during their designated shift, ensuring that all dishes meet the highest standards of quality while maintaining operational efficiency.

KEY RESPONSIBILITIES

  • Uphold departmental objectives, standards, guidelines, and budgetary constraints to ensure effective management of the kitchen.
  • Assess and monitor food purchasing, staffing, production, and inventory to manage food and labor costs, minimizing waste and adhering to budgetary goals.
  • Recruit, train, inspire, evaluate, and lead staff to guarantee that team members receive the necessary support and resources to achieve set objectives.
  • Supervise and assess food preparation by observing cooking methods and sampling dishes to ensure quality and consistency align with established standards.
  • Inspect kitchen areas and make informed decisions for corrective actions to uphold company and health department standards, mitigating risks of citations and negative publicity.
  • Collaborate with the Executive Chef to analyze food costs and forecast business trends, providing recommendations for menu pricing adjustments that align with company objectives.
  • Perform additional related duties as assigned.

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

Must possess the ability to:

  • Execute duties and operate equipment in environments with varying levels of temperature and noise.
  • Be aware of potential hazards such as burns and the risks associated with heavy-duty kitchen tools.
  • Utilize kitchen equipment and tools including, but not limited to, slicers, steamers, deep fryers, ovens, broilers, grills, mixers, kettles, and knives.
  • Communicate effectively with all levels of team members.
  • Observe and direct the actions of subordinates and inspect areas of responsibility.
  • Read, write, speak, and comprehend English to interpret and develop recipes and communicate with team members and guests.
  • Review and understand all necessary documentation.
  • Move efficiently throughout kitchen and restaurant areas.
  • Engage in physically demanding tasks requiring mobility, including bending, stooping, kneeling, standing, carrying, climbing, walking, reaching, and twisting, necessary for monitoring food preparation and inspecting kitchen areas.
  • Prepare a variety of meats including veal, pork, beef, lamb, poultry, game, and seafood.
  • Organize and prioritize tasks to meet deadlines.
  • Consistently present oneself in a manner that reflects a positive professional image.

QUALIFICATIONS

Must possess personal tools. Comprehensive knowledge of preparing stocks, soups, and mother sauces is essential.

A thorough understanding of kitchen operations, equipment, and sanitation is required. Demonstrated organizational skills, budgeting experience, and a solid grasp of financial reporting are necessary. Previous supervisory experience is preferred. These skills and abilities are typically acquired through a minimum of ten years of progressive experience in a multi-venue operation or through completion of a culinary arts degree or recognized apprenticeship combined with six years of progressive experience in a multi-venue operation.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the duties described, every team member is responsible for compliance with laws and regulations:

  • Participate in required training sessions.
  • Perform duties in accordance with local laws and regulations.
  • Ensure minors are not permitted to engage in prohibited activities.
  • Maintain knowledge of relevant ordinances, regulations, laws, policies, and procedures.
  • Consult Internal Control Procedures and Policy Manuals for guidance.
  • Report any illegal activities to the appropriate authorities.