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Culinary Operations Supervisor

2 months ago

Lawrence, Kansas, United States AEG Full time
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Overview

The Part-Time Culinary Operations Supervisor plays a vital role in delivering exceptional food and beverage experiences to guests by adhering to the company's established recipes. This position involves preparing and cooking various dishes, including meats, soups, and sauces, while overseeing all facets of the culinary operation. Additionally, the Culinary Operations Supervisor is tasked with training kitchen personnel.

Consistent attendance is crucial, and the individual must be available to work events as required by business needs.

This role offers an hourly wage ranging from $16 to $18.00.

For part-time positions: Benefits include a 401(k) savings plan and matching contributions.

This position will remain open until filled.

Responsibilities
  • Coordinate and oversee the activities of kitchen staff.
  • Demonstrate culinary preparation skills and instruct others on proper techniques and food presentation.
  • Assist in managing food and labor costs effectively.
  • Conduct regular inspections to ensure cleanliness and maintenance align with company standards.
  • Support monthly inventory processes.
  • Ensure timely delivery of high-quality, fresh food products to guests.
  • Prepare both hot and cold dishes in accordance with company recipes and portioning guidelines.
  • Collaborate as a team member with specific responsibilities related to food preparation, outstanding service, and product delivery.
  • Report any maintenance needs for kitchen equipment.
  • Uphold sanitation, health, and safety standards in all work areas.
  • Monitor and test food to guarantee proper cooking techniques.
  • Portion, arrange, and garnish food plates for guest service.
  • Consult with the Executive Chef and Executive Sous Chef to plan menus and forecast food consumption.
  • Exhibit a proven track record of excellent attendance.
Qualifications
  • Professional training through culinary education or experience in a high-paced fine dining restaurant or catering environment is required. Previous supervisory experience in a kitchen setting is essential.
  • Ability to lead and manage kitchen staff effectively.
  • Proficient in operating standard kitchen equipment, including broilers, steamers, convection ovens, mixers, meat slicers, and chef knives.
  • Strong communication skills to interact with employees, co-workers, management, and guests in a respectful and professional manner, fostering a positive and collaborative work atmosphere.
  • Proficiency in speaking, reading, and writing in English.
  • Ability to thrive in a team-oriented, fast-paced, and event-driven environment.
  • Possession of a valid food handling certificate as mandated by state and federal regulations.