Culinary Operations Supervisor

2 weeks ago

Buena Park, California, United States Knott's Berry Farm Full time

Position Overview:

The Culinary Operations Supervisor plays a crucial role in supporting the Executive Chef and Executive Sous Chef in the daily functions of the Central Kitchen. This includes overseeing safety and sanitation protocols, managing the production and presentation of food items for various outlets, and assisting with inventory management and product quality assurance.

In the absence of the Executive Chef or Executive Sous Chef, the Culinary Operations Supervisor will lead the Central Kitchen staff, ensuring smooth operations and adherence to quality standards.


Compensation:
$67,875 - $78,700 annually, commensurate with experience.

Key Responsibilities:
1. Manage daily operations of the Central Kitchen and packaging area under the guidance of the Executive Chefs.
2. Develop production schedules based on demand and delegate tasks to culinary team members.
3. Ensure timely completion of requisitions for delivery to various locations, including catering events.
4. Conduct daily inventory counts and place food orders as necessary.
5. Maintain a thorough understanding of all products and consistently apply culinary techniques to uphold quality standards.

6. Perform daily inspections to ensure product quality, freshness, and presentation meet company expectations.
7. Standardize recipes to guarantee consistent output quality.
8. Innovate new culinary techniques and presentations.
9. Contribute to menu development.

10. Ensure compliance with maintenance and safety standards, as well as state and federal regulations regarding food storage, handling, and preparation.

11. Uphold Culinary Excellence Standards.
12. Train, motivate, and manage kitchen staff while coordinating with other departments to maintain necessary supplies for efficient kitchen operations.

13. Assist Executive Chefs with the transfer of goods from the Central Kitchen to various outlets, including catering needs.

14. Provide guidance to team members and enforce compliance with departmental policies and procedures.

15. Foster a positive work environment through exemplary leadership.
16. Supervise hourly staff, conducting performance reviews and providing coaching as needed.
17. Monitor business flow and communicate any operational needs to the Executive team.
18. Regularly assess the quality of materials and condition of kitchen equipment.

19. Follow established procedures for reporting equipment repairs or failures to relevant departments.

20. Keep the Executive Chef informed of any significant issues or irregularities within the Central Kitchen.

21. Maintain professional relationships with management and leadership across departments.

22. Answer incoming calls to the kitchen with professionalism and courtesy.
23. Complete necessary administrative paperwork efficiently.
24. Ensure effective communication with all staff members.


Qualifications:
- High school diploma or GED required.
- 4-6 years of relevant work experience, with 3-5 years in a supervisory role.
- Basic computer skills, including proficiency in Microsoft Outlook, Excel, and Word.
- California Food Handler's Card.
- Culinary training or extensive cooking and production experience preferred.
- Knowledge of proper use and maintenance of kitchen equipment, including stoves and refrigeration units.
- Availability to work nights, weekends, and holidays as needed.
- Ability to pass a mandatory drug test as per company policy.
- Successful completion of a background check for candidates 18 years or older.
- ServSafe Food Manager certification required.
- Food handler's permit required.
- ServSafe Alcohol certification required.
- Valid Driver's License required.

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