Culinary Operations Supervisor
2 months ago
Why Join Us?
Sage Hospitality Group is excited to announce an opening for a Culinary Operations Supervisor within our esteemed establishment.
As a prominent player in the hospitality industry, we are dedicated to providing exceptional experiences for our guests. Our venue boasts a vibrant atmosphere, featuring live entertainment and a variety of engaging events.
At Sage Hospitality Group, we are committed to excellence in every aspect of our operations. We believe in enhancing lives through memorable experiences. Our mission goes beyond mere service; we empower our team members to positively influence the communities where we operate. By fostering genuine connections with our guests, we create lasting memories and value for our stakeholders.
We seek innovative thinkers who embrace their entrepreneurial spirit and challenge conventional wisdom. We encourage risk-taking and creativity, as these qualities are essential for industry leaders. Your role here is not just about the tasks you perform; it’s about who you are as an individual. We invest in your personal and professional development, and we hope you consider becoming part of our team.
Position Overview:
In this role, you will assist in overseeing the daily operations of our culinary team, ensuring the efficient production, preparation, and presentation of all food offerings. You will maintain a safe and sanitary environment that adheres to all regulatory standards while delivering high-quality, competitive products.
Key Responsibilities:
- Oversee the daily culinary operations, ensuring that all food served in our dining establishments meets the highest standards of quality and consistency.
- Manage the human resources within the kitchen, focusing on attracting, retaining, and motivating staff while fostering a safe and supportive work environment. Responsibilities include interviewing, hiring, scheduling, training, and conducting performance evaluations.
- Ensure the maintenance and sanitation of kitchen facilities and equipment, complying with all health and safety regulations.
- Monitor and control food and labor costs, preparing necessary reports to ensure budgetary goals are met while maintaining quality.
- Promote safety initiatives to minimize risks and associated costs.
Qualifications:
Education: High school diploma or equivalent required.
Experience: A minimum of one to two years of relevant experience in a similar role is necessary.
Knowledge and Skills:
Advanced understanding of culinary principles and practices, including food and beverage management and personnel management.
Physical Requirements:
The physical demands of this position include lifting, pushing, pulling, and carrying items, as well as the ability to stand for extended periods and communicate effectively with team members.
Work Environment:
This position is primarily indoors, with exposure to varying temperatures in kitchen and storage areas.
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