Food Service Supervisor
2 weeks ago
The Culinary Operations Manager is essential in assisting the Executive Chef and Executive Sous Chef in managing the daily functions of the Central Kitchen. This position is accountable for ensuring that safety and hygiene standards are upheld, overseeing the preparation and presentation of food items for various dining outlets, maintaining optimal inventory levels, and ensuring the highest quality of products.
Compensation Range: $67,875 - $78,700 annually (commensurate with experience)
Key Responsibilities:- Manage the daily activities of the Central Kitchen and packaging area under the direction of Executive Chefs.
- Develop production schedules and assign tasks to culinary team members.
- Maintain proficiency in culinary methods and consistently implement them in food preparation.
- Ensure adherence to safety and sanitation standards.
- Oversee inventory management and collaborate with other departments to ensure adequate supplies.
- Provide mentorship to kitchen personnel, conduct performance evaluations, and enforce operational policies.
- Foster professional relationships with various departments and team members.
- Complete necessary administrative documentation and maintain effective communication with all staff.
- High school diploma or GED is mandatory.
- 4-6 years of pertinent work experience.
- 3-5 years of leadership or supervisory experience.
- Basic computer proficiency, including Microsoft Outlook, Excel, and Word.
- California Food Handler's Card is required.
- Culinary education or training is preferred.
- Willingness to work evenings, weekends, and holidays as necessary.
- ServSafe Food - Manager level certification is essential.
- Valid Driver's License is required.
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