Culinary Supervisor

2 weeks ago

Hartford, Connecticut, United States Lancer Hospitality Full time

About Lancer Hospitality: Lancer Hospitality is a premier catering partner within Eliors Dining & Events segment, renowned for our expertise in orchestrating exceptional events. We specialize in providing concession, restaurant, and retail services across a diverse range of public venues, catering to audiences from hundreds to tens of thousands.

Position Overview: We are seeking a talented and experienced Culinary Supervisor to join our dynamic team. In this role, you will have the chance to mentor others in your culinary expertise while overseeing the preparation and production of exquisite dishes for a vibrant Cultural Center.

Key Responsibilities:

  • Design and develop menus that align with consumer preferences, nutritional requirements, and budgetary guidelines.
  • Engage in menu planning activities, including determining purchasing specifications and conducting product testing.
  • Uphold rigorous production, safety, and sanitation standards.
  • Lead and actively participate in the daily preparation of both standard and gourmet food items.
  • Assess the quality of raw ingredients and ensure the excellence of finished dishes.
  • Conduct inspections of assigned areas to evaluate food preparation quality, presentation, and cleanliness.
  • Execute culinary production for special events and catered functions.
  • Supervise the preparation and presentation of menu items for unique occasions.
  • Manage inventory controls for food, supplies, and equipment.
  • Recruit, train, and evaluate kitchen staff.
  • Monitor revenue and expenses to meet financial objectives.
  • Deliver exceptional customer service.
  • Perform additional duties as required.

Qualifications:

Essential:

  • Proven culinary skills in institutional, hotel, or restaurant settings, particularly in large-scale production.
  • 3-5 years of experience in culinary management.
  • Strong leadership abilities and excellent communication skills.
  • Demonstrated success in cost control and budget management.

Preferred:

  • Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, or equivalent experience.

Work Environment: Details to be provided by the recruiter.

Benefits:

  • Medical coverage for full-time employees.
  • Vision insurance.
  • Voluntary UNUM offerings for Accident, Critical Illness, and Hospital Indemnity.

Join Us: If you are passionate about culinary excellence and thrive in a dynamic environment, we invite you to explore this opportunity with Lancer Hospitality.

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