Culinary Operations Supervisor

1 month ago

Ruidoso, New Mexico, United States Gomez Estates Llc Full time
Job Description

Relocation Required

Compensation: $50,000 + Profit Sharing

Overview: The Culinary Operations Supervisor (COS) is a key executive responsible for overseeing the financial aspects of food and supply procurement within the organization. This role encompasses the management of all back-of-house operations, including the development of policies, recipe formulation, daily operational management, and strategic planning for future growth.

Qualifications: While a degree in culinary management is advantageous, practical experience in restaurant management is highly valued. Bilingual proficiency in English and Spanish is mandatory.

Human Resources Expertise: Familiarity with recruitment, selection, training, compensation, labor relations, and personnel systems is essential.

Language Proficiency: Strong command of English and Spanish, including grammar, composition, and vocabulary.

Mathematical Skills: Proficient in arithmetic and statistics relevant to food costing and operational budgeting.

Administrative Skills: Knowledge of clerical procedures, including word processing, record management, and inventory control systems.

Production Knowledge: Understanding of food production processes, quality assurance, and cost management techniques.

Technical Skills: Competence in using email systems, security protocols, and point-of-sale technology.

Safety Awareness: Knowledge of safety protocols and strategies to ensure the protection of staff and property.

Critical Thinking: Ability to analyze problems and devise effective solutions.

Communication Skills: Strong verbal and written communication skills, with an emphasis on clarity and detail.

Leadership: The Culinary Operations Supervisor will report directly to the General Manager and is responsible for fostering a collaborative team environment. This role includes managing relationships with suppliers and ensuring that all staff are well-trained in company policies and procedures.

Work Environment: The pace is fast and requires the ability to thrive under pressure. The COS must be adaptable to unexpected challenges and maintain operational efficiency.

Work Schedule: Flexibility is essential, with a requirement to work weekends and peak business days.

Benefits: The Culinary Operations Supervisor is entitled to 15 days of Paid Time Off (PTO), contingent upon meeting all operational deadlines and performance benchmarks.

Key Responsibilities: Direct and coordinate activities related to food production, pricing, and distribution to ensure high-quality service and profitability.

Compensation Structure: Base salary of $55,000 with an additional 5% profit share paid annually based on performance metrics.

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