Culinary Operations Supervisor

2 weeks ago

Richmond, Virginia, United States Sheetz Full time

Job Overview:
Are you someone who thrives in a fast-paced environment and possesses exceptional attention to detail? If you have the ability to oversee multiple aspects of a significant project, we invite you to explore the opportunity of becoming a Culinary Operations Supervisor at Sheetz.

Your daily responsibilities will be dynamic and fulfilling, as you play a crucial role in ensuring that our kitchen operations run smoothly. While customers may believe their meals simply appear, you understand the intricacies involved. In this position, you will work diligently behind the scenes to guarantee effective staffing, product availability, customer satisfaction, food preparation, and kitchen execution, ensuring that every order meets our high standards of excellence.

Leadership Opportunities:
In this role, you will gain valuable leadership experience by managing the entire food service program, which includes inventory management, food preparation, promotional activities, production, service, and sales. Additionally, you will step up as a leader in the absence of the Store Manager, ensuring that daily operations continue seamlessly.

Employee Benefits:
At Sheetz, we recognize and appreciate your contributions. We offer competitive salaries, quarterly employee bonuses based on company performance, generous paid time off, parental leave, 401k matching, employee stock ownership, extensive professional development opportunities, tuition reimbursement, and comprehensive medical, vision, and dental coverage, along with discounts on snacks.

Key Responsibilities:
As a Culinary Operations Supervisor, your responsibilities will include:

  1. Supporting the Store Manager by providing insights on recruitment, selection, training, and performance management of team members.
  2. Contributing to scheduling decisions.
  3. Addressing customer inquiries, complaints, and concerns promptly.
  4. Monitoring team compliance with Sheetz policies and procedures.
  5. Following up on feedback from customer service evaluations, quality assurance audits, and surveys.
  6. Overseeing kitchen operations, including recipe management, portion control, and product rotation.
  7. Creating build-to orders and ensuring proper store organization.
  8. Managing inventory levels and identifying opportunities for waste reduction.
  9. Driving cost savings by monitoring waste and expenses.
  10. Coordinating food service rollouts.

Qualifications:
Education:
- High School Diploma or GED is required.
- A two-year degree in a business-related field is preferred.
- Successful completion of necessary certification testing.

Experience:
- A minimum of one year of supervisory experience in a fast food, restaurant, retail, or convenience setting is preferred.

Licenses/Certifications:
- ServeSafe certification is required.
- Any other legally mandated certification is also necessary.

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