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Culinary Operations Supervisor

2 months ago

Grand Rapids, Michigan, United States Reservegr Full time

Culinary Operations Supervisor

Job Category: Restaurant & Hospitality Requisition Number: CULOPS001423

Job Details

ABOUT RESERVE WINE & FOOD

Established in 2010, Reserve Wine & Food is renowned for its innovative 102-bottle Cruvinet system, utilizing nitrogen preservation to maintain wine freshness for extended periods. Our mission is to provide a knowledgeable, humble, and guest-focused experience. We emphasize local sourcing and seasonal ingredients in our culinary offerings, and our team is dedicated to continuous learning and exceeding expectations.

At Reserve, we believe in fostering a dynamic and enjoyable work environment. We are committed to hiring and nurturing top talent, ensuring our team enjoys a healthy work-life balance complemented by a comprehensive benefits package. Our employees benefit from medical, dental, and vision insurance, a signing bonus for full-time and part-time roles, complimentary meals, and paid parental leave, among other perks.

ABOUT THE POSITION

We are looking for a Culinary Operations Supervisor to join our restaurant management team. The ideal candidate will leverage their culinary expertise and leadership skills to enhance guest satisfaction and overall dining experience. This role will report directly to the Executive Chef and will follow their directives and standards.

RESPONSIBILITIES AND DUTIES

  • Assist in the creation and planning of all food menus.
  • Collaborate with the Bar Manager and Lead Bartender on seasonal beverage offerings as needed.
  • Prepare and uphold high-quality dishes in accordance with the Executive Chef's specifications.
  • Ensure timely kitchen operations that meet our quality benchmarks.
  • Step in for the Executive Chef in overseeing food preparation and planning.
  • Address any challenges that arise and manage problematic situations effectively.
  • Oversee and train kitchen staff, establish work schedules, and evaluate performance.
  • Order supplies to maintain appropriate inventory levels.
  • Adhere to and uphold sanitation and safety standards as mandated by local health regulations.
  • Maintain a positive and professional demeanor with colleagues and patrons.

EDUCATION AND EXPERIENCE

  • Minimum of 3-5 years of experience in a full-service restaurant environment.
  • Prior management experience in a full-service restaurant, preferably as a Sous Chef.
  • Food safety/ServSafe certification is required.
  • Intermediate proficiency in computer skills, particularly Microsoft Office.
  • Experience with POS systems, ideally ALOHA.
  • Passion for product integrity from sourcing to plate.
  • Commitment to sustainable and local food practices.
  • Experience in a scratch kitchen environment.
  • Knowledge of whole-animal butchery, as well as seafood preparation.
  • Familiarity with bread and pasta production.
  • Understanding of Michigan's seasonal produce.
  • Ability to work across all areas of the back of house, including dishwashing, preparation, banquets, and dinner service.
  • Flexible availability is essential; must be willing to work days, nights, and weekends.

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