Culinary Operations Supervisor
2 weeks ago
Position Overview:
The Culinary Operations Supervisor is tasked with overseeing food preparation and managing the kitchen environment utilizing Golden Corral's products, recipes, and operational systems to ensure the highest standards of food quality, cleanliness, and service are consistently met.
Key Responsibilities:
- Ensure compliance with all company standards for food quality, recipes, cleanliness, and service efficiency using established Golden Corral systems.
- Adhere to local, state, and federal health and sanitation regulations.
- Maintain alignment with company policies, including ethical standards.
- Implement and uphold the Restaurant Operations Improvement Process (ROIP) in the kitchen.
- Manage food costs effectively by overseeing the ordering, receiving, storage, and preparation of food items according to Golden Corral specifications.
- Monitor inventory levels of food products in accordance with company guidelines.
- Achieve budgeted targets for food, labor, and controllable costs through strategic planning and execution of operational systems.
- Guarantee exceptional food quality by ensuring kitchen staff prepare dishes according to Golden Corral specifications and productivity standards.
- Conduct inventory assessments and communicate supply needs for kitchen tools and equipment to management.
- Ensure preventive maintenance standards for kitchen equipment are consistently followed.
- Maintain appropriate staffing levels for various kitchen roles by focusing on recruitment, training, and retention of skilled team members.
- Develop and mentor Crew Leaders and Trainers to uphold high performance standards.
- Facilitate training sessions for new standards, recipes, or system updates.
- Conduct performance evaluations and provide feedback to kitchen staff as per administrative guidelines.
- Engage in additional responsibilities as necessary to ensure a positive dining experience for guests.
Qualifications:
- High school diploma or equivalent; a degree in hospitality is preferred.
- Completion of the Golden Corral Kitchen Manager in Training program.
- Two to three years of management experience in a high-volume restaurant setting with a diverse menu.
Additional Information:
This role typically requires approximately 60 hours of work per week, involving prolonged periods of standing and walking, as well as the ability to lift and carry moderate to heavy items. The work environment includes significant customer interaction and the use of cooking equipment.
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