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Lead Culinary Operations Supervisor

2 months ago


Madison, Wisconsin, United States Edgewater Full time

Job Objective

To conduct interviews for the position of Culinary Banquet Supervisor.

An adept culinary professional who can skillfully and effectively prepare meats, seafood, vegetables, soups, and other hot dishes, while also organizing and portioning food items prior to cooking. The Culinary Operations Supervisor will oversee the preparation and cooking activities of other kitchen staff, ensuring that Edgewater's quality standards are upheld in every dish served. Additional responsibilities include food presentation and garnishing, ensuring that all menu items are visually appealing.

Key Responsibilities

Primary duties encompass, but are not limited to:

  • Managing guest orders and expediting the kitchen line as necessary.
  • Assisting in the development and training of team members in food preparation, cleanliness, and organization.
  • Preparing a diverse range of meats, seafood, poultry, vegetables, and other culinary items using established recipes across various cooking methods.
  • Assuming full accountability for the quality of food products served.
  • Consistently adhering to standard portion sizes, cooking techniques, quality benchmarks, and kitchen policies.
  • Maintaining adequate stock levels of food products at line stations to ensure seamless service.
  • Portioning food items accurately prior to cooking according to standard specifications.
  • Ensuring a clean and sanitary workspace, including all kitchen equipment and surfaces.
  • Following proper presentation and garnish setup for all dishes served.
  • Fostering a respectful and collaborative environment among all team members.
  • Properly handling, storing, and rotating all food products.
  • Completing assigned tasks within designated time frames.
  • Monitoring and reporting any food waste.
  • Assisting with food preparation tasks during slower periods as required.
  • Opening and/or closing the kitchen in accordance with established procedures and checklists.
  • Cooking only items generated from the restaurant's point-of-sale system.
  • Performing related duties as necessary, such as dishwashing, recycling preparation, and maintaining cleanliness in the restaurant.
  • Addressing any meal returns promptly and reporting issues to management.
  • Participating in scheduled team meetings and contributing suggestions for operational improvements.
  • Executing other related duties as assigned by the Chef or hotel management.

Qualifications

  • Must be at least 18 years of age.
  • Ability to read and comprehend recipes and kitchen orders.
  • A minimum of 2 years of culinary experience.
  • Effective communication skills with management and kitchen staff.
  • Physical capability to reach, bend, stoop, and frequently lift up to 40 pounds.
  • Ability to stand for extended periods.
  • Basic understanding of kitchen sanitation, safety protocols, and serving guests with dietary restrictions.
  • Availability for shifts primarily from 2 PM to 11 PM, including weekends and some mid-week availability.

Work Environment

This role operates within a bustling kitchen environment, including restaurant and event spaces, with occasional outdoor tasks. The noise level can be high, and the position may require working longer than 8-hour shifts, including evenings and weekends, under tight deadlines. Employees may encounter hazards such as cuts, slips, trips, falls, and burns, with frequent handwashing required.

Physical Demands

The physical requirements for this position include regular talking, hearing, feeling, and smelling. The role is highly active, necessitating standing, walking, bending, kneeling, stooping, and crouching. Lifting of items weighing up to 50 pounds may be required.