Culinary Operations Supervisor

2 weeks ago

Akron, Ohio, United States ClubCorp Full time

Culinary Operations Supervisor at ClubCorp

Position Overview

As a key member of the culinary team, the Culinary Operations Supervisor will assist the Executive Chef in overseeing the various kitchen operations, including but not limited to the main kitchen, grill, and banquet services.

Key Responsibilities

1. Ensure the highest standards of food preparation and presentation, while maintaining profitability and managing labor costs.

2. Organize and facilitate the service for all dining experiences, including a la carte, employee meals, and private events.

3. Maintain consistency in food quality and presentation, adhering to established portion sizes and culinary standards.

4. Recruit, train, and mentor kitchen staff, fostering a collaborative and knowledgeable team environment.

5. Participate in food and beverage meetings, as well as kitchen line-ups to ensure seamless operations.

6. Develop and manage work schedules for kitchen personnel, while monitoring payroll and labor reports.

7. Oversee the ordering, receiving, and proper storage of food and kitchen supplies.

8. Contribute to menu planning for both a la carte and banquet offerings, accommodating special requests as necessary.

9. Supervise food expediting during service periods, ensuring quality, portion control, and visual appeal.

10. Maintain cleanliness and sanitation standards throughout the kitchen and individual work areas.

11. Collaborate with team members to deliver exceptional service and address any guest concerns promptly.

12. Remain adaptable to the dynamic needs of the kitchen, supporting colleagues and taking on additional responsibilities as required.

Additional Responsibilities

1. Adhere to all operational policies and procedures to ensure compliance with company standards.

2. Demonstrate the ability to multitask effectively in a fast-paced environment.

3. Follow instructions diligently and maintain a safe and professional working environment.

4. Attend daily meetings and actively participate in team discussions.

5. Present a professional appearance by adhering to uniform standards.

Reporting Structure

1. Reports directly to the Executive Chef or Executive Sous Chef.

2. Collaborates with the F&B Manager, Operations Manager, and General Manager.

3. Works alongside all kitchen staff to ensure smooth operations.

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