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Culinary Operations Supervisor

2 months ago

Pensacola, Florida, United States Flora-Bama Full time
Job Overview:
The Culinary Operations Supervisor is responsible for overseeing the entire kitchen functionality within a dining establishment. The primary objective is to guarantee that the kitchen operates efficiently while adhering to safety standards, which includes managing inventory, crafting menus, and supervising the kitchen personnel. A blend of culinary expertise, leadership, and organizational skills will be essential for success in this role.

Key Responsibilities:
  • Guide the culinary team in food preparation to consistently deliver high-quality dishes with exceptional taste and presentation.
  • Ensure food quality throughout the preparation process by implementing HACCP practices.
  • Assist in training kitchen and restaurant staff on proper food preparation, handling, and storage techniques.
  • Support the management of daily kitchen operations.
  • Set objectives for the kitchen and anticipate trends, implementing approved profit-oriented and cost-effective strategies.
  • Enforce strict compliance with health department regulations and food handling guidelines.
  • Collaborate with the Executive Chef to design special menus and ensure adherence to recipes and product specifications. Train kitchen staff on new menu items.
  • Maintain open communication within the kitchen; address staff suggestions and concerns promptly.
  • Prepare daily food orders based on anticipated business levels and events.
  • Conduct regular inspections of the kitchen and take immediate action to rectify any identified deficiencies.
  • Operate within the designated budget and manage operating expenses while controlling labor costs.
  • Foster positive interactions with supervisors, management, and colleagues to promote teamwork.
  • Demonstrate the ability to produce a high volume of work efficiently, ensuring accuracy and quality.
  • Stay informed about current developments, methods, and trends in culinary arts, researching and introducing new products.
  • Assist with customer relations and problem resolution, making an effort to help guests and displaying patience and understanding.
  • Effectively utilize time and resources, including organizational, human, financial, equipment, and supply resources.
Qualifications:
  • Strong understanding of professional cooking techniques and knife skills.
  • Ability to read, speak, and comprehend intermediate-level cooking instructions.
  • Commitment to delivering quality service and possessing food and beverage knowledge.
  • Knowledge of safety, sanitation, and food handling protocols.
  • Ability to work collaboratively in a team setting and remain calm under pressure.
  • Availability to work evenings, weekends, and holidays as needed.
  • Strong problem-solving skills, self-motivated, and well-organized.
  • Take pride in maintaining a clean and orderly workspace.
  • Encourage and promote positive behaviors among coworkers.
  • Demonstrate accountability for all job functions while maintaining efficiency and quality of work.
Physical Requirements:
  • Ability to stand for extended periods.
  • Capability to move and transport food carts, equipment, and supplies.
  • Ability to reach, bend, stoop, and frequently lift up to 35 pounds, with occasional lifting/moving of 50 pounds.
  • Ability to work in extreme hot or cold conditions.
Education and Experience:
  • Degree from an accredited institution specializing in Culinary Arts or Food Service is preferred.
  • Serve Safe Manager certification.
  • Prior experience in kitchen management or supervisory roles.
  • Basic computer skills.