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Culinary Operations Supervisor

2 months ago

Pensacola, Florida, United States 200 South Tap House Full time
Job Overview

POSITION SUMMARY

The individual in this role is tasked with overseeing the preparation and procurement of all culinary offerings across the establishments operated by 200 South Tap House, ensuring that all dishes meet the highest standards of quality while maintaining operational efficiency and profitability.

KEY RESPONSIBILITIES

  • Guarantee exceptional guest service by upholding superior standards for all food preparations.
  • Establish and uphold departmental objectives, standards, guidelines, and budgets to ensure effective management; monitor staffing levels and food purchasing, production, and inventory to manage costs and minimize waste.
  • Recruit, train, inspire, assess, and supervise staff to ensure that team members receive adequate support and resources to meet established goals.
  • Develop strategic procurement practices and collaborate with the purchasing department to secure the best prices and quality for food supplies.
  • Assess current needs, historical data, and projected business conditions to make informed decisions regarding resource allocation among restaurant outlets to maximize financial returns and enhance guest service levels.
  • Work closely with Sous Chefs to maintain consistent cooking techniques and recipes; evaluate ingredient costs and cooking/serving efficiency; conduct taste tests; document in recipe books; capture images of new menu items for standard presentation styles to facilitate the introduction of new dishes.
  • Ensure the utmost cleanliness of all kitchen areas; make decisions regarding necessary corrective actions to uphold company and health department standards, thereby avoiding risks of citations and negative publicity.
  • Collaborate with the General Manager to analyze food costs and predict business trends to make recommendations for menu price adjustments that align with company objectives.
  • Perform any additional tasks as required by management.

QUALIFICATIONS

Must possess knowledge and skills in preparing stocks, soups, and base sauces. Demonstrated organizational abilities, budgeting experience, and a comprehensive understanding of financial reports are essential. Previous supervisory experience is required. Culinary expertise in international cuisine is highly valued. These skills and experiences are typically acquired through six to ten years in the food industry, with at least five years in a supervisory or management role within a multi-outlet environment preferred. A high school diploma or equivalent is required, with completion of trade college, culinary institution, or recognized apprenticeship preferred.

WORKING CONDITIONS

Must be able to:

  • Operate in an environment subject to varying levels of cold, heat, and noise.
  • Be aware of hazards such as burns and the risks associated with heavy-duty cutlery.
  • Communicate effectively with all levels of staff.
  • Observe and direct the actions of subordinates and inspect relevant areas.
  • Review and comprehend all necessary documentation.
  • Utilize equipment associated with the position, including knives and heavy-duty cutlery.
  • Move efficiently throughout kitchen and restaurant areas.
  • Engage in physically demanding tasks requiring mobility, including bending, carrying, climbing, reaching, and twisting, to monitor food preparation and inspect kitchen areas.
  • Prepare a variety of meats including veal, pork, beef, lamb, poultry, game, and seafood.
  • Innovate and create new culinary items.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to other duties, each employee is responsible for compliance with laws and regulations:

  • Attend mandatory training sessions provided by 200 South Tap House.
  • Perform duties in accordance with local laws and regulations.
  • Consult Internal Control Procedures and Policy Manuals for guidance.
  • Report any illegal activities to Security or appropriate management levels.
  • Maintain current management certification through ServSafe.
  • Ensure minors are not permitted to consume alcohol or loiter in restaurant areas.
  • Understand the ordinances, regulations, laws, policies, and procedures relevant to the department.