Culinary Operations Supervisor

2 weeks ago

Cleveland, Ohio, United States JACK Entertainment Full time
Key Responsibilities:
  • Support the management of daily culinary operations in alignment with organizational policies, regulatory requirements, and health standards.
  • Possess comprehensive knowledge of all designated kitchen roles and responsibilities.
  • Ensure that the kitchen environment adheres to the highest standards of cleanliness, ambiance, service quality, guest engagement, and food presentation.
  • Assist in the completion of essential administrative tasks including sales tracking, labor management, payroll processing, and inventory control.
  • Facilitate on-the-job training for kitchen staff, ensuring they acquire the necessary skills for their roles.
  • Collaborate with management to develop quarterly action plans that outline strategic goals and objectives.
  • Enhance team morale by exemplifying exceptional service behaviors and providing necessary support to team members.
  • Foster strong relationships with guests through meaningful interactions and encourage team members to do the same.
  • Assist in creating effective scheduling and rotation plans to maintain service excellence while optimizing labor efficiency.
  • Guide and mentor team members by setting clear performance expectations and providing constructive feedback.
  • Participate in the recruitment and training processes for new culinary staff.
  • Implement and uphold all Standard Operating Procedures (SOPs).
  • Promote responsible alcohol service and represent the organization positively.
  • Conduct daily briefings to keep the team informed about property updates and promotional activities.
  • Support daily expense management and train team members on cost control measures.
  • Engage in monthly profit and loss reviews to understand operational impacts on customer service.
  • Maintain effective communication with senior culinary leadership and assist in various departmental needs as required.
  • Build and sustain strong working relationships with all relevant departments.
  • Ensure compliance with sanitation checklists and temperature logs for all kitchen areas.
  • Conduct random health inspections and maintain records of health compliance.
  • Educate team members on safe food handling practices and sanitation protocols.
  • Ensure that all kitchen tools and measurement reports are maintained and updated appropriately.
  • Conduct daily recipe evaluations to guarantee quality and consistency.
  • Maintain a thorough understanding of food, beverage, and service standards.
  • Solicit and address guest feedback through direct engagement.
  • Resolve customer issues and service gaps with sincerity and effective recovery strategies.
  • Develop and manage departmental budgets effectively.
  • Collaborate with the head chef to devise strategies for revenue enhancement and cost reduction.
  • Exhibit dynamic leadership qualities that promote teamwork, morale, and open communication.
  • Establish credibility as a leader with integrity, always prioritizing the interests of the organization.
  • Act as a role model and coach, clearly communicating expectations to team members.
  • Recognize and reward team members for outstanding performance.
Skills and Qualifications:
  • Ability to work independently and manage multiple tasks efficiently.
  • Physical stamina to stand, walk, or sit for extended periods.
  • Calm and rational decision-making skills in conflict situations.
  • Capability to navigate all areas of the kitchen and property.
  • Physical ability to lift and carry items up to 50 lbs and perform various physical tasks.
  • Strong manual dexterity for operating kitchen equipment and computers.
  • Ability to work in environments with varying noise levels and lighting.
  • Flexibility to work different shifts, including weekends and holidays.
  • Proficient in managing multiple projects and adapting to changing priorities.
  • Reliability and strong interpersonal skills for effective communication with guests and staff.
  • Professional appearance and a collaborative attitude.
  • Excellent leadership, customer service, and problem-solving skills.
  • Strong written and verbal communication skills in English.
  • Familiarity with basic administrative functions, including scheduling and inventory management.
  • Proven track record as a dynamic leader capable of inspiring team performance.
  • Commitment to guest and team member satisfaction.
Education and Experience:
  • Degree or certification from an accredited culinary institution or equivalent experience preferred.
  • 1-3 years of supervisory experience in a similar culinary environment preferred.
  • Proficient in essential culinary skills including food preparation, cooking techniques, and kitchen management.
  • Familiarity with Microsoft Office Suite.
  • Must be at least 21 years of age.
Certifications:
  • ServSafe Certification is advantageous.
  • Ohio Level 2 Certification is a plus.

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