Culinary Operations Supervisor

2 weeks ago

Eagle Pass, Texas, United States Kickapoo Lucky Eagle Casino Full time
Reports to

Executive Culinary Director

Position Overview

The Culinary Operations Supervisor plays a pivotal role in assisting the Executive Chef with various aspects of food preparation, hygiene, presentation, cost management, staff training, and the organization of diverse culinary operations. The aim is to enhance guest experiences while contributing to the overall success of the food and beverage division.

KEY RESPONSIBILITIES:

The following responsibilities are indicative and not exhaustive; additional tasks may be assigned as needed.

Core Functions

The individual must be capable of executing each core function of this role, with or without reasonable accommodation.

Supervisory Duties

Oversees daily operations; provides training, planning, task assignment, and direction; conducts interviews and hiring; evaluates performance, rewards, and disciplines team members; manages timekeeping, approves leave requests, and addresses grievances.

Additional Responsibilities
  • Adheres to all applicable Tribal, Federal, and other regulations, as well as Kickapoo Lucky Eagle policies and procedures.
  • Ensures exceptional guest service standards are met, addressing guest and employee inquiries and concerns.
  • Guarantees that all prepared food items meet established quality standards and that appropriate quantities are prepared based on anticipated demand for timely delivery.
  • Utilizes a hands-on approach to effectively delegate tasks, ensuring optimal labor efficiency and timely completion of daily production goals.
  • Responsible for the complete setup of designated food outlets, ensuring readiness and timely opening.
  • Completes necessary daily reports, communicates issues, identifies challenges, and proposes solutions for enhancement.
  • Informs the Executive Chef and kitchen staff of any deviations from standards and expectations, maintaining clear communication across shifts.
  • Maintains a sanitary, organized, and safe environment for both employees and guests at all times.
  • Reviews and updates menu items as necessary, utilizing surplus ingredients whenever feasible.
  • Ensures kitchen equipment is clean and functional, reporting any required repairs and ensuring safe handling.
  • Creates and maintains recipe documentation for all menu items and trains staff accordingly.
  • Prepares culinary offerings for special events and develops menus that entice guests.
  • Ensures food items are visually appealing, flavorful, and innovative.
  • Assists the Executive Chef with the annual budgeting process, providing insights on staffing, menu selections, training, and equipment needs.
  • Participates in all required training sessions as assigned.
  • Safeguards confidential information related to the position.
Secondary Functions
  • Other duties as assigned.
Essential Competencies

The individual must demonstrate proficiency in the competencies listed below to effectively fulfill the responsibilities of this position.

Knowledge
  • Creativity: Understanding of ingredients and their innovative applications.
Skills and Abilities
  • Hand-eye coordination: Demonstrates excellent technique in food preparation.
  • Time management: Exhibits strong commitment to managing responsibilities and culinary team duties.
  • Office equipment proficiency: Strong skills in Microsoft Office applications.
  • Critical thinking: Evaluates arguments and propositions, making informed judgments.
  • Results-oriented: Organizes and executes actions to achieve desired outcomes.
  • Problem-solving: Identifies issues and formulates actionable plans.
  • Goal setting and performance measurement: Understands work requirements and enhances competence levels.
  • Human resource management: Evaluates skills and distributes tasks accordingly.
  • Leadership: Communicates effectively to uphold high standards and motivate others.
  • Motivation: Engages in activities that foster a productive work environment.
  • Mathematical skills: Proficient in basic arithmetic and statistical concepts.
  • Language skills: Excellent oral and written communication abilities.
  • Reasoning ability: Capable of defining problems and drawing logical conclusions.
Physical Requirements

The physical demands described here are representative of those encountered by an employee to successfully perform the essential functions of this role.
  • Regularly required to stand, sit, walk, bend, and reach for extended periods.
  • Must be able to concentrate for prolonged durations.
  • Specific vision abilities required include close vision and depth perception.
  • Effective communication in person or via telecommunications is essential.
  • Must possess the manual dexterity to operate various office equipment.
  • Ability to lift, push, and pull up to 50 lbs.
Work Environment

The work environments described here are representative of those that must be met and are encountered by an employee to successfully perform the essential functions of this role.
  • Ability to work for extended periods in an office under artificial lighting.
  • Frequent exposure to smoke, noise, and temperature extremes.
  • Must perform under pressure and manage long hours in stressful conditions.
  • May encounter challenging situations with guests and staff.
Availability

An individual must have the following availability to perform essential functions of this position.
  • Flexibility: May require working nights, weekends, holidays, and extended hours as necessary.
Travel

Travel may be necessary to fulfill essential functions of this position.

REQUIRED ENTRY CRITERIA

Education and Experience
  • High school diploma or GED is required.
  • A degree from an accredited culinary institution is required.
  • A minimum of 4 years of progressive experience in a hotel, resort, casino, or high-volume restaurant setting.
  • Prior experience as a Sous Chef, Chef de Cuisine, or Kitchen Manager is essential.
Other Criteria
  • Must be at least 18 years of age.
  • Gaming Commission Gaming License, including successful completion of a background check, is necessary.
  • Must have authorization to work in the United States.
  • Reliable transportation is required for commuting.
PREFERRED ENTRY CRITERIA

Education and Experience
  • Experience in opening or startup operations is preferred.
  • Background in à la carte service, fine dining, and steakhouse concepts is preferred.
Other Criteria
  • Native American preference is observed.

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