Culinary Operations Supervisor

2 weeks ago

Ontario, California, United States ASM Global Full time

Position Title:
Culinary Operations Supervisor

Department:
Food & Beverage Management

Reports To:
Executive Chef

Classification:
Part-time Non-Exempt

Compensation:
$22.00 per hour

Qualifications:
To excel in this role, candidates must demonstrate the ability to fulfill essential responsibilities effectively. The following qualifications are indicative of the knowledge, skills, and abilities required. Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions.

Key Responsibilities:
Supervises all culinary staff in kitchen operations while enhancing team knowledge.
Assists the Executive Chef in menu development and food service operations.
Oversees and coordinates all kitchen activities, ensuring high-quality food production.
Organizes the department to optimize operational efficiency.
Takes full responsibility for kitchen management in the Executive Chef's absence.
Monitors and manages food and labor expenses.
Contributes to menu planning for special events and concessions.
Maintains kitchen equipment and provides necessary training.
Assists in staff scheduling and payroll management.
Ensures compliance with sanitation standards and monitors staff attendance.
Develops and implements regular cleaning schedules.
Acts as a liaison between banquet, catering, and concession teams.
Oversees banquet and concession services.
Coordinates with staff for event plating and presentation.
Prepares or organizes specialty food items (e.g., ice carvings, butter sculptures).
Assists with inventory management and ordering of supplies.
Responsible for completing necessary documentation.
Checks food storage to minimize spoilage.
Provides assistance in various areas as needed.
Performs additional duties as assigned by the Executive Chef.

Education and Experience:

High school diploma or GED, along with five years of relevant experience and/or training; or a combination of education and experience.


Language Proficiency:
Must possess the ability to read, analyze, and interpret business publications, professional journals, technical documents, or governmental regulations.
Must be capable of writing reports, business correspondence, and procedural manuals.

Must also effectively present information and respond to inquiries from groups or individuals.


Mathematical Skills:

Must be able to calculate food quantities, possess basic math skills, and have a solid understanding of common measurement units.


Menu Knowledge:
Must be able to read and understand standard and custom menus.
Review all Banquet Event Orders (BEOs) for completeness regarding food specifications.

Reasoning Ability:

Must have the capability to solve practical problems and handle various concrete variables in situations with limited standardization.
Ability to interpret a variety of instructions provided in written, oral, diagrammatic, or schedule form.

Physical Requirements:

The physical demands outlined here are representative of those that must be met by an employee to successfully perform the essential functions of this role.

Reasonable accommodations may be made for individuals with disabilities.
While performing job duties, the employee is regularly required to stand and walk.
The employee must frequently lift and/or move up to 40 pounds.

Work Environment:

The characteristics of the work environment described here are representative of those encountered while performing the essential functions of this position.

Reasonable accommodations may be made for individuals with disabilities.
The noise level in the work environment is typically moderate.

License/Certification:
Valid California Driver's License

Knowledge and Skills:

Knowledge of:
Microsoft Excel and Word

Skills:
Proficient in operating modern office equipment, including computers, copiers, fax machines, and phone systems.

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