Culinary Supervisor

At Shanty Creek Resorts, we pride ourselves on delivering a distinctive Up North experience for our guests. Our dedicated and friendly team is committed to providing outstanding service and traditional hospitality. We believe that fostering genuine, enduring relationships with our guests, employees, and community is essential for our growth.

Role Summary:

The Sous Chef plays a vital role in assisting the Chef de Cuisine by overseeing kitchen operations during shifts, which encompass all banquet and à la carte services while adhering to budgetary guidelines. This position is responsible for the management of all perishable food items and will step in for the Chef de Cuisine when necessary.

Key Responsibilities:

• Address customer concerns related to food service.
• Supervise all culinary production, including cooks, bakers, and other kitchen staff for both à la carte and banquet services.
• Develop and enforce proper setup and breakdown procedures, including a daily cleaning regimen.
• Create work schedules for all kitchen staff at least four days in advance, coordinating with the Chef.
• Oversee the stewardship process, ensuring the proper care and maintenance of kitchen equipment.
• Ensure adherence to food production protocols, including following recipe specifications.
• Guarantee proper food storage practices and maintain pricing and quality standards.
• Facilitate daily communication between morning and evening kitchen teams.
• Regularly update the Chef de Cuisine on any issues, innovative ideas, changes, and purchasing orders.
• Collaborate with supervisors and lead positions during shifts.
• Assist the Chef de Cuisine with menu modifications and cost management for new items.
• Participate in function order meetings, food and beverage discussions, and production planning sessions.
• Recruit, train, and manage new kitchen staff.
• Follow directives from the Chef de Cuisine as required.
• Manage inventory and ordering processes.
• Perform additional duties as assigned.

Professional Qualifications:

A minimum of 3 to 5 years of experience in a culinary leadership role is essential for this position.

Educational Requirements:

An Associate's Degree from an accredited culinary institution is required.

Essential Skills:

• Must be at least 18 years old.
• Servsafe certification is preferred.
• Comprehensive knowledge of kitchen operations.
• Previous experience managing a team of 10 or more.
• Strong listening, written, and verbal communication skills.
• Customer-focused with excellent service skills.
• Basic math and safety knowledge.
• Proactive and action-oriented.
• Strong organizational abilities.
• Consistent punctuality and attendance.

Work Environment:

The physical demands and work environment described are representative of those that must be met by an associate to successfully perform the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities.

• Work conditions may involve exposure to extreme temperatures in both kitchen and storage areas.
• This position requires working around hot surfaces and using various food and cleaning chemicals.
• Regular use of hands and fingers is necessary.
• Frequent reaching, talking, and hearing are required.
• Occasional standing, walking, stooping, kneeling, or crawling may be necessary.
• Ability to lift and/or move up to 25 pounds or more is required.
• Must be able to stand for extended periods.
• Availability to work early mornings, evenings, weekends, and holidays is essential.