Culinary Operations Supervisor

1 week ago

Orlando, Florida, United States UCF Hotel Venture II Full time

Overview: At UCF Hotel Venture II, our associates play a vital role in creating memorable experiences for our guests. We pride ourselves on our exceptional service and a workplace culture that fosters teamwork and inclusivity.

Position Summary: The Culinary Supervisor is accountable for the comprehensive management of the culinary division, collaborating closely with the Culinary Management team. This role encompasses the planning, organization, direction, and coordination of all culinary functions to guarantee a seamless operation and deliver a quality product that surpasses both employee and guest expectations.

Key Responsibilities:

  • Ensure compliance with all departmental and organizational policies and procedures.
  • Oversee the efficient and cost-effective operation of the culinary department, including labor management and inventory control.
  • Directly supervise kitchen operations to maintain high standards of food production and service delivery.
  • Authorize all inventory requisitions and manage operational costs within the established budget.
  • Maintain accurate payroll records and manage labor costs in accordance with budgetary guidelines.
  • Establish appropriate inventory levels to support operational needs without excess stock.
  • Communicate regularly with the Executive Chef or Sous Chef regarding daily operations.
  • Ensure the security and proper utilization of supplies and equipment.
  • Recruit, train, evaluate, and mentor culinary staff in alignment with organizational standards.
  • Conduct departmental meetings to disseminate important information and updates.
  • Assess employee needs and recommend necessary operational adjustments to enhance satisfaction while maintaining financial performance.
  • Perform additional duties as required.

General Expectations:

  • Foster a collaborative team environment.
  • Promptly report any significant issues or concerns.
  • Maintain a courteous and professional demeanor with guests and colleagues.
  • Adhere to safety regulations and maintain a clean work environment.
  • Stay informed about company policies and updates.

Qualifications:

Required:

  • Comprehensive knowledge of food service operations.
  • A minimum of two years of supervisory experience in a hospitality setting.
  • Certification as a Food Service Manager or equivalent, as mandated by local regulations.
  • Strong management, leadership, and communication skills.
  • Willingness to work flexible hours, including weekends and holidays.

Preferred:

  • An Associate of Science degree or higher in Hospitality or Food Service Management.

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