Culinary Operations Supervisor

2 weeks ago

Biloxi, Mississippi, United States Treasure Bay LLC Full time
Job Overview

POSITION: Sous Chef

REPORTS TO: Chef De Cuisine

KEY RESPONSIBILITIES:

  1. Ensure the consistency and superior quality of all culinary offerings and customer interactions.
  2. Oversee all kitchen personnel and their performance.
  3. Maintain the organization and cleanliness of all kitchen areas.
  4. Monitor cooler and freezer temperatures throughout each shift to ensure compliance with safety standards.
  5. Regularly inspect coolers to ensure they are clean and well-maintained.
  6. Implement proper inventory management practices to minimize food waste.
  7. Conduct inventory counts and input data for cost of goods sold calculations.
  8. Manage weekly inventory transfers to various dining venues.
  9. Track and report food waste on a weekly basis.
  10. Possess a comprehensive understanding of commercial kitchen operations.
  11. Create and manage prep lists to ensure completion by kitchen staff.
  12. Utilize leftover ingredients creatively to reduce waste.
  13. Ensure adherence to recipes and service standards by all front-of-house and back-of-house staff.
  14. Assist in the preparation and service of menu items to maintain efficient ticket times and guest satisfaction.
  15. Communicate shift summaries to relevant kitchen staff.
  16. Calculate costs for specials and menu items as necessary.
  17. Supervise and ensure task completion by all kitchen team members.
  18. Address kitchen issues in a professional and systematic manner.
  19. Guide kitchen staff in maintaining a clean and organized workspace.
  20. Ensure compliance with hygiene standards, including the use of gloves and hair restraints.
  21. Follow established protocols for documentation and logs related to kitchen operations.
  22. Adjust inventory levels based on business needs.
  23. Collaborate with team members to keep the kitchen stocked throughout shifts.
  24. Work alongside the Chef to foster a positive kitchen environment.
  25. Inspect incoming supplies to guarantee quality standards.
  26. Organize tastings for new menu items, detailing product information and pricing.
  27. Conduct interviews and evaluations for new kitchen hires.
  28. Complete necessary paperwork for onboarding and offboarding staff.
  29. Ensure new employees receive proper training on company policies and expectations.
  30. Conduct annual performance reviews for kitchen staff.
  31. Prepare weekly schedules for back-of-house staff, accounting for any staffing changes.
  32. Communicate with the incoming shift regarding necessary preparations and any issues from the previous shift.
  33. Perform any additional duties as assigned.

WORK ENVIRONMENT: This role involves walking, standing, bending, reading, writing, and requires good hand-eye coordination, depth perception, and effective verbal communication.

HAZARDS: Potential hazards include back strain, high noise levels, exposure to smoke and heat, and foot discomfort.

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