Culinary Operations Supervisor
2 weeks ago
Title: Culinary Operations Supervisor
Work Status: Exempt
Reports to: General Manager
Position Overview: This role involves overseeing and coordinating all activities related to back-of-house operations and staff, including food preparation, kitchen management, and storage areas. Responsibilities include hiring, training, and evaluating kitchen personnel, as well as managing inventory and ordering supplies. Participation in menu development and food production is essential to maintain cost control.
Key Responsibilities:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Manage daily kitchen operations, providing professional leadership and clear guidance to kitchen staff.
- Ensure that all recipes, food preparations, and presentations meet the establishment's quality standards.
- Verify that kitchen personnel adhere to recipes and portion sizes accurately.
- Maintain a safe, organized, and sanitary work environment, demonstrating proper food-handling techniques.
- Create daily prep lists and ensure all stations are adequately stocked before and during service.
- Order food items, supplies, and equipment as needed.
- Receive products, verifying invoices and the freshness of goods.
- Conduct interviews, hire, and train staff according to company standards, including completing necessary paperwork and performance evaluations.
- Engage in menu planning and food production to manage food costs effectively.
- Collaborate with the management team to plan restaurant events.
- Set and uphold exceptional customer service and hospitality standards.
- Actively participate as a member of the management team.
- Manage staffing levels throughout shifts and attend all scheduled employee meetings, contributing suggestions for improvement.
- Oversee kitchen labor and food costs to align with budgetary requirements.
- Perform additional responsibilities as requested by the management team.
Job Requirements:
- Ability to stand for extended periods.
- Capability to lift a minimum of 50 lbs.
- Experience in line or prep cooking.
- Compliance with all sanitation protocols.
Skills:
- Strong communication skills, both verbal and written.
- Able to thrive in a high-energy, demanding environment.
- Excellent organizational and leadership abilities.
- Effective problem-solving skills.
- Team-oriented mindset.
- Willingness to work a flexible schedule.
Qualifications:
- Minimum of 3 years of experience as a cook.
- At least 2 years of experience in a leadership role within the kitchen.
- Creative, patient, communicative, and quick-thinking.
Preferred:
- ServSafe certification.
- Bilingual (English-Spanish).
Other Duties:
This job description is not exhaustive and may be subject to change. It is intended to provide a general overview of the responsibilities and skills required for this position.
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