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Culinary Operations Supervisor

2 months ago

Norcross, Georgia, United States Crestline Hotels & Resorts Full time

Culinary Operations Supervisor

Overview

The Culinary Operations Supervisor plays a pivotal role in assisting the Chefs with the management of kitchen personnel. This position is responsible for the preparation, seasoning, and cooking of a variety of dishes including soups, meats, vegetables, desserts, and other culinary offerings for guests in dining establishments.

Key Responsibilities

  • Perform essential kitchen tasks including setup, sanitation, and breakdown of kitchen areas.
  • Assist in ensuring that breakfast items are prepared to the highest standards and served promptly.
  • Guarantee that room service and Club Room orders are fulfilled accurately and within the established timeframes.
  • Ensure that dinner buffets are organized as planned, served on time, and meet the quality standards of the establishment.
  • Support the Chef and Sous Chefs in training new staff and less experienced cooks.
  • Oversee daily and monthly temperature logs and assist with sanitation audits.
  • Manage the storage and labeling of all food items in accordance with safety standards.
  • Adhere to the 'Clean as You Go' policy and maintain daily sanitation checklists.
  • Ensure cleanliness and hygiene of all work surfaces, food service areas, and kitchen equipment.
  • Prepare and cook orders based on server tickets, accommodating special requests from guests as needed.
  • Initiate food items that require advance preparation, ensuring that production meets demand without excess.

Qualifications

Essential Skills

  • Proven experience in upscale banquet food preparation and strong skills in banquet culinary operations.
  • Excellent interpersonal skills with the ability to provide constructive feedback and coaching.
  • Comprehensive knowledge of knife skills, sanitation practices, and various cooking techniques.
  • Prior experience in food preparation, particularly in a la carte restaurant settings.
  • Familiarity with food safety regulations regarding storage, cross-contamination, and safe cooking temperatures.
  • Understanding of various cooking methods such as roasting, sautéing, frying, and braising.
  • Solid knowledge of sauces, including stocks and mother sauces.

Capabilities

  • Ability to work effectively in both cold and hot kitchen stations.
  • Competence in setting up and dismantling banquet functions efficiently.
  • Skill in identifying food products and applying appropriate cooking methods.

Language and Mathematical Skills

Ability to read and interpret recipes, safety guidelines, and operational instructions. Proficient in basic mathematical calculations.

Physical Requirements

This role requires standing, walking, and using hands for various tasks. The employee must be able to lift and move items weighing up to 50 pounds and possess good vision capabilities.

Equal Opportunity Statement

Crestline Hotels & Resorts is committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status.