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Culinary Operations Supervisor

2 months ago

Kissimmee, Florida, United States Holidayinnclub Full time

Culinary Operations Supervisor

Job Category: Resort Operations Requisition Number: SOUSC04373

Job Overview

This role is pivotal in crafting exquisite culinary experiences for our guests and owners, ensuring the flawless execution of all approved menus. The Culinary Operations Supervisor will also be instrumental in designing special occasion menus and maintaining the highest standards of food quality, presentation, and overall dining satisfaction.

Key Responsibilities:

  • Assist in the management of daily kitchen operations, coordinating schedules to guarantee exceptional food quality and presentation.
  • Engage in menu planning, food preparation, and inventory management based on anticipated business levels, while conducting regular kitchen inspections to address any identified issues.
  • Support financial oversight by managing labor costs, food expenses, waste, and adherence to recipes and specifications, while ensuring comprehensive training for all kitchen staff.
  • Promote a Safe Food Culture that complies with health regulations and food handling standards.
  • Ensure that all kitchen personnel consistently meet uniform and grooming standards, fostering effective communication and responsiveness to staff feedback.
  • Collaborate with the Chef de Cuisine to set kitchen goals and proactively address challenges across all kitchen operations.
  • Stay ahead of industry trends, implementing approved cost-saving initiatives.

Supervisory Duties:

As a Culinary Operations Supervisor, you will work closely with the management team to ensure complete guest satisfaction. You will take initiative in resolving challenges that arise during shifts and actively contribute to the safety of yourself, colleagues, guests, and owners.

Education and Experience:

This culinary position demands excellent communication skills and experience in high-volume environments. A minimum of three years in a supervisory role and five years of professional culinary knowledge is preferred, along with a culinary degree.

Qualifications:

  • Demonstrated ability to deliver professional presentations and conduct culinary workshops.
  • Capability to establish new service and product standards, enhancing flavor experiences.
  • Proficiency in educating culinary staff on seasonal ingredients, culinary styles, and techniques.
  • Aptitude for inspiring and guiding team members and guests regarding trends, lifestyles, and dietary considerations.
  • Ability to motivate and direct the culinary leadership team towards effectiveness.