Culinary Operations Manager
1 week ago
We are seeking a highly skilled and experienced Culinary Banquet Supervisor to join our team at Edgewater. As a key member of our culinary team, you will be responsible for ensuring the highest quality of food products and exceptional service to our guests.
Key Responsibilities- Manage guest orders and expedite food preparation to ensure timely delivery.
- Supervise and assist in developing fellow employees' performance in food preparation, stocking, and cleanliness.
- Prepare a variety of meats, seafood, poultry, vegetables, and other food items using recipes for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
- Assume 100% responsibility for the quality of products served and maintain a clean and sanitary work station area.
- Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
- Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- Follow proper plate presentation and garnish setup for all dishes.
- Maintain a respectful attitude toward all team members, both front and back of house.
- Handle, store, and rotate all products properly.
- Complete required tasks within assigned time frames.
- Track and report any food waste.
- Assist in food prep assignments during off-peak periods as needed.
- Open and/or close the kitchen properly and follow the closing checklist for kitchen stations.
- Cook only items generated from the restaurant point-of-sale system.
- Perform related duties as needed, such as helping to wash dishes, preparing recycling, and cleaning around the restaurant.
- Must be 18 or older.
- Ability to read and comprehend recipes and restaurant tickets.
- A minimum of 2+ years of cooking experience.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Be able to reach, bend, stoop, and frequently lift up to 40 pounds.
- Be able to work in a standing position for long periods of time.
- Basic knowledge of kitchen sanitation, safety, and serving guests with allergies.
- Able to work from 2pm-11pm shifts, primarily weekends with mid-week availability.
This job operates in a working kitchen environment, in the restaurant, meeting spaces, and occasionally in outdoor conditions. This position may have some office/clerical work. The noise level in the work environment can be loud. This position requires longer than 8-hour days, evening/weekend work, and working under established time-lines. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls, and burns. Frequent hand washing is required.
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Culinary Operations Manager
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Culinary Operations Manager
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Culinary Operations Manager
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Culinary Operations Manager
1 week ago
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Culinary Operations Supervisor
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Madison, Wisconsin, United States Compass Group, North America Full timeCompany Overview:Compass Group, North America is a prominent player in the Food, Beverage, and Retail sector, renowned for its innovative approaches and exceptional service across various venues.Position Title: Culinary Operations SupervisorCompensation: $22 to $25 per hourJob Summary:The Culinary Operations Supervisor is responsible for overseeing...
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Lead Culinary Operations Supervisor
2 weeks ago
Madison, Wisconsin, United States Edgewater Full timeJob Objective To conduct interviews for the position of Culinary Banquet Supervisor. An adept culinary professional who can skillfully and effectively prepare meats, seafood, vegetables, soups, and other hot dishes, while also organizing and portioning food items prior to cooking. The Culinary Operations Supervisor will oversee the preparation and cooking...
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Madison, Wisconsin, United States Canteentaco Full timeTitle: Culinary Operations Supervisor Work Status: Exempt Reports to: General Manager Position Overview: This role involves overseeing and coordinating all activities related to back-of-house operations and staff, including food preparation, kitchen management, and storage areas. Responsibilities include hiring, training, and evaluating kitchen personnel, as...