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Culinary Operations Supervisor

2 months ago

Atlantic City, New Jersey, United States Margaritaville Restaurants Full time
Job Description

Company Overview: Margaritaville and Landshark is a welcoming establishment where individuals from diverse backgrounds unite to create a paradise experience. We pride ourselves on providing an engaging work environment focused on delivering enjoyment and escapism for our guests. Our reputation as a top employer is backed by competitive salaries, comprehensive benefits, and ample opportunities for career advancement. A significant majority of our team members express their satisfaction, with 90% stating, 'I Love My Job' and 92% feeling proud to be part of Margaritaville and Landshark.

Benefits: Weekly Pay, Employee Discounts, Tuition Reimbursement, Vibrant Work Atmosphere, Career Advancement Opportunities, 401K Matching, Paid Time Off, and more.

Job Overview: The Culinary Operations Supervisor is accountable for the effective and profitable management of daily kitchen activities within the venue. This role directly oversees the Assistant Kitchen Manager and Chefs, ensuring optimal performance that aligns with budgetary constraints and operational standards through the execution of the following responsibilities:

Position Responsibilities:

  • Perform all essential tasks associated with each kitchen role.
  • Collaborate with the General Manager on various operational aspects, including financial management, forecasting, recruitment, entertainment, sales, and marketing.
  • Design and develop menus for restaurant services.
  • Conduct daily inventory assessments to guide production needs.
  • Implement proper ordering protocols to maintain adequate stock levels of kitchen supplies.
  • Execute daily quality checks to ensure consistent flavors, accurate temperatures, and product quality.
  • Uphold and enforce high standards of service efficiency, sanitation, training, and safety practices.
  • Recruit, train, and manage Sous Chefs, prep cooks, line cooks, and back-of-house trainers.
  • Meet regularly with the Assistant Kitchen Manager to align on production standards.
  • Facilitate staff meetings at consistent intervals.
  • Oversee labor management and delegate tasks to supervisors and staff.
  • Accountable for the development, performance evaluation, coaching, and timely completion of performance reviews for all culinary staff.
  • Ensure accurate scheduling of culinary staff in line with projected business volume.
  • Anticipate and recommend staffing needs.
  • Coordinate catering and banquet services with relevant department heads.
  • Ensure proper presentation of dishes and adherence to recipe specifications.
  • Responsible for product quality and minimizing waste.
  • Guarantee that the highest quality products are served to guests, meeting all specifications.
  • Maintain productivity and quality standards consistently.
  • Ability to calculate Cost of Goods Sold (COGS) and resolve discrepancies in cost reporting.
  • Forecast labor costs based on historical data and trends.
  • Maintain a comprehensive understanding of company products and effectively communicate this to guests, establishing rapport through name recognition.
  • Execute additional duties as assigned by department heads with a sense of urgency.
  • Adhere to all safety and sanitation protocols as outlined in the safety program and report any incidents.
  • Comply with all company policies and procedures as detailed in the Staff Member Handbook.

Requirements:

Skills/Experience:

  • A minimum of five years of experience in a high-volume food and beverage setting is required.
  • Strong written and verbal communication skills.
  • Ability to engage professionally with various departments and external contacts.
  • Capacity to manage a heavy workload and multitask in a fast-paced environment with minimal supervision.
  • Excellent judgment and decision-making skills.
  • Proficient in supervising multiple levels of culinary staff.

Educational Requirements:

  • High school diploma or GED is required.
  • A Bachelor's degree (BS) is preferred, or an Associate's degree (AA) in a related field.
  • ACF certification or equivalent program is required.
  • Certified Professional Food Manager Certification is mandatory.
  • Health permit/food safety and Alcohol Awareness certifications are required prior to the first day of employment, in accordance with local regulations.

Other:

  • This position may involve limited travel, up to 20% of the time, for occasional deliveries, visits to other locations, and/or company meetings.

The qualifications outlined here represent the requirements necessary for a staff member to successfully fulfill the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

Physical Requirements:

  • Must thrive in a fast-paced, high-energy, and physically demanding environment.
  • Must be able to spend 90% of working time standing, walking, and reaching, with 10% allocated to sitting.
  • Capable of pushing, pulling, and lifting objects from lower to higher positions or moving objects horizontally.
  • Ability to feel or grasp objects of varying sizes and shapes.
  • Maintain balance to prevent falls while walking, standing, or crouching in narrow or slippery areas.
  • Must be able to climb and descend ladders, stairs, and ramps.
  • Ability to carry loads exceeding 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
  • Must communicate clearly with guests in the primary language of the restaurant.
  • Must possess normal hearing capabilities, with or without correction.
  • Specific vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus.

Work Environment:

  • Exposure to varying weather conditions and temperature fluctuations.
  • Subject to moderate to high ambient noise levels.
  • Frequently required to navigate narrow aisles or passageways.
  • Hazards may include cuts from broken glass and metal cans, burns, and slipping or tripping.
  • Regular handwashing and/or glove use is required.

Language Skills:

  • Ability to read and interpret safety rules, operating instructions, and procedure manuals.
  • Capable of effectively presenting information and responding to inquiries from groups of managers, clients, and guests.
  • Proficient in expressing or exchanging ideas verbally.

Mathematical Skills:

  • Ability to perform basic arithmetic operations, including addition, subtraction, multiplication, and division using whole numbers, fractions, and decimals.