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Culinary Supervisor

2 months ago

Port William, Ohio, United States Orchard Bar & Table Full time

Core Principles

  • Surpass Guest Expectations
  • Maintain Orchard Luxury Standards
  • Value Opportunities
  • Foster a Positive Environment
  • Focus on Sales and Profitability
  • Be Reliable

Responsibilities of the Sous Chef

  • Collaborate with management to ensure adherence to established policies and procedures.
  • Oversee the receipt and proper storage of all kitchen supplies and ingredients.
  • Maintain optimal inventory levels to enhance customer satisfaction while minimizing costs.
  • Communicate effectively with chefs and kitchen staff regarding purchasing needs to ensure proper inventory management.
  • Manage the flow of goods in and out of various profit centers within the Orchard Bar & Table and Farm Stand.
  • Set annual, monthly, and daily objectives for productivity and quality standards.
  • Operate in a cost-efficient manner while promoting continuous improvement.
  • Incorporate safety and ergonomic considerations into process and workflow design.
  • Ensure the food hygiene management system is implemented, understood, and followed by all culinary team members.
  • Enforce personal hygiene and uniform policies among kitchen staff.
  • Ensure cleaning schedules are effectively maintained throughout food production and service areas.
  • Verify that all kitchen equipment is functioning safely and in accordance with manufacturer guidelines, reporting any issues to the executive chef and engineering team.
  • Facilitate effective communication among team members at all levels.
  • Participate in team meetings and contribute to business development through sharing best practices and personal experiences.
  • Demonstrate a passion for culinary arts and a commitment to quality, safety, and sanitation.
  • Possess knowledge of ingredients and a willingness to utilize local produce.
  • Exhibit management skills by overseeing all production, including large-scale banquet preparations.
  • Show proficiency in all culinary areas, including cooking methods, timing, and temperatures for food items.
  • Maintain up-to-date knowledge of menu items, including preparation techniques, seasonings, and presentation.
  • Oversee the preparation and production of all menu items according to recipe standards efficiently.
  • Manage food service across all outlets, including lunch, dinner, and banquets.
  • Guide employees through corrective actions as necessary.
  • Support the operational structure for all service periods and outlets.

Qualifications for the Sous Chef

  • Minimum age of 18 years.
  • High school diploma or GED required; culinary degree or equivalent experience preferred.
  • Five years of experience as a Sous Chef.
  • Understanding of raw materials, production processes, quality control, and food costs.
  • Strong written and verbal communication skills.
  • Ability to remain calm under pressure while promoting continuous improvement.
  • Experience in high-volume environments and during peak seasons is highly desirable.
  • High motivation, enthusiasm, and dedication to achieving results within strict timelines.
  • Flexibility to work various shifts as kitchen operations run throughout the week.
  • Excellent communication skills, both verbal and written.
  • Ability to stand for extended periods (8+ hours) and move freely throughout the kitchen.
  • Capability to lift and carry up to 50 pounds over short distances.
  • Ability to stoop, kneel, push, and pull for several hours daily, with full use of the body.
  • Competence in reading and following usage instructions for cleaning and cooking products accurately.
  • Ability to work in a kitchen environment with high temperatures.


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