Culinary Operations Supervisor

2 weeks ago

San Antonio, Texas, United States ASM Global Full time

Culinary Operations Supervisor

POSITION: Culinary Operations Supervisor
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Full-time Seasonal, Non-Exempt

SUMMARY

ASM Global, a leader in the management of public assembly venues, is seeking a Culinary Operations Supervisor. This role is crucial for ensuring the timely, efficient, and sanitary preparation of food. The Culinary Operations Supervisor must thrive in a fast-paced, high-pressure environment while demonstrating the ability to swiftly identify and act on job responsibilities. Teamwork and adherence to safety protocols are essential in this dynamic setting.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Oversee all line cooks during service, ensuring proper setup and breakdown of the service area.
  • Prepare stations and gather necessary supplies for menu service.
  • Ensure line cooks prepare a diverse range of food items, including meats, seafood, poultry, vegetables, and cold dishes.
  • Maintain proper food storage practices, ensuring all items are covered, dated, and stored correctly.
  • Ensure all goods are stocked prior to each shift and maintain adequate food product levels at line stations for smooth service.
  • Utilize food preparation tools following manufacturer instructions.
  • Supervise food preparation and cooking to meet quality standards.
  • Properly close the kitchen and adhere to the closing checklist for kitchen stations.
  • Maintain a clean and sanitary work area at all times.
  • Assist in the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas according to ASM Global and Chef guidelines.
  • Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen policies.
  • Perform additional tasks as assigned by the Executive Chef.
  • Prepare dishes accommodating customers with food allergies or intolerances.
  • Ensure all storage areas are organized and products are stored appropriately.
  • Adhere to safe and hygienic food handling practices.
  • Return dirty food preparation utensils to designated areas.
  • Assist with various duties as directed by the Executive Chef.
  • Train new kitchen staff on cooking techniques, presentation standards, and kitchen protocols.
  • Uphold strict grooming standards and company policies for all employees.
  • Perform other necessary duties as assigned.

SUPERVISORY RESPONSIBILITIES

  • This position is responsible for kitchen operations in the absence of the Chef.
  • Communicate any food or HR issues to the Chef.
  • Ensure all kitchen staff clock in and out appropriately and take breaks as scheduled.
  • Mentor employees to enhance service standards through exemplary practices.
  • Manage the opening or closing of any food service area.
  • Keep the Chef informed of low inventory on a daily basis.

EDUCATION AND/OR EXPERIENCE

  • High school diploma or GED required.
  • Must possess Serve-Safe certification.
  • Minimum of three years experience in food service with meal preparation and two years in a kitchen management role.

SKILLS AND ABILITIES

  • Ability to produce high-quality food in a fast-paced environment.
  • Consistently maintain a positive, customer service-oriented attitude.
  • Strong knowledge of sanitary practices.
  • Adhere to proper grooming and dress code standards.
  • Demonstrate a strong work ethic with urgency and quality in a team setting.
  • Collaborate effectively with other staff members.
  • Ability to manage and complete multiple tasks efficiently.
  • Attention to detail is crucial.

WORKING CONDITIONS

  • Working conditions may involve noise, heat, temperature changes, kitchen elements, odors, and moisture.
  • May require additional hours based on workload and staffing needs.
  • Willingness to work evenings, weekends, and holidays is essential.

PHYSICAL DEMANDS

  • Moderate physical effort is required, including standing, carrying, bending, stretching, stooping, pulling, pushing, and lifting weights up to 50 pounds.
  • Regular movement around the facility is necessary, with prolonged standing during events.
  • This position may require work both indoors and outdoors as needed.

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