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Culinary Operations Supervisor

2 months ago

San Diego, California, United States IKEA Full time

Job Type: Regular, Full-time, Onsite; Retail, Food, Kitchen, Production, Operations, Management

Hours: Salaried, Retail Management

Shifts: Flexible work schedule availability required, including evenings and weekends; Operations typically range from 8am to 11pm; Work schedules are communicated in advance.

Compensation: The salary for this position ranges from $76,118 to $110,747, commensurate with relevant experience.

Benefits: Eligible for a comprehensive benefits package, including:

  • Generous paid time off, including holidays and sick leave
  • Early access to earned wages
  • Paid parental leave (up to 16 weeks)
  • Tuition discounts for childcare
  • Retirement and bonus plans
  • Employee discounts, meal deals, and referral bonuses
  • Pet insurance options
  • Educational assistance and training programs
  • Safety shoe reimbursement
  • 24/7 telehealth services
  • Dental and vision coverage
  • Medical and prescription plans (minimum 20 hours/week required)
  • A supportive and inclusive workplace culture

Key Responsibilities:

As a Culinary Operations Supervisor, you will:

  • Maintain high-quality standards in the customer and employee dining areas, ensuring compliance with global and national standards.
  • Oversee the implementation of the culinary concept and develop action plans to meet commercial objectives, including sales and operational efficiency.
  • Manage the culinary production team, ensuring effective execution of routines such as inventory management, purchasing, and waste control.
  • Establish and monitor maintenance routines for kitchen equipment.
  • Ensure all food service areas comply with quality and safety regulations.
  • Report any food-related incidents or potential issues promptly.
  • Plan and maintain sales forecasts to facilitate proper supply management.
  • Foster development within the culinary team to enhance operational capabilities.
  • Contribute to a workplace culture that values diversity and inclusivity.

Qualifications:

The ideal candidate will possess:

  • A minimum of 5 years of experience in managing high-volume food service operations.
  • Proven ability to achieve strong business outcomes through effective team leadership.
  • Experience in customer-facing roles.
  • Advanced knowledge of food safety and quality management systems.