Culinary Operations Supervisor

2 weeks ago

Henrietta, United States Rochester Institute of Technology Full time
Job Responsibilities

Work Schedule:
Monday to Thursday: 12:00 PM - 8:30 PM
Friday: 10:00 AM - 6:30 PM
Saturday and Sunday: Off

Note: Flexibility in scheduling may be necessary during peak periods and special events.

Position Overview
The Culinary Operations Supervisor is responsible for guiding and managing the kitchen team. This role ensures the highest standards of food preparation, quality assurance, safety protocols, and customer satisfaction.

Key Responsibilities
  • Manage all aspects of hot and cold food production.
  • Lead, mentor, and coordinate kitchen personnel, providing feedback on performance and facilitating professional development.
  • Oversee food production processes to ensure optimal cooking, portioning, and presentation. Address any issues that may impact food quality.
  • Develop production timelines, request food supplies, and assist culinary leadership with procurement and inventory management.
  • Collaborate with culinary leadership to design menus and execute themed dining experiences with the production team.
  • Minimize waste and enhance the profitability of the food service operation while adhering to budget constraints.
  • Ensure adequate staffing levels are maintained.
  • Support culinary leadership in documenting recipes within the menu management system, ensuring accuracy and consistency.
  • Maintain cleanliness and safety standards in the kitchen, ensuring proper food storage and handling practices.
  • Prepare and lead the cooking of a diverse range of dishes.
  • Perform additional duties as assigned.
Additional Information

This position is subject to a comprehensive evaluation process, including background checks. The organization is committed to diversity and inclusion, providing equal opportunities to all qualified candidates.

Application Process
To be considered for this role, candidates must apply through the designated application portal.

Qualifications

Education and Experience:
  • Degree or certification in Culinary Arts or equivalent experience, with a minimum of three years in a high-volume culinary environment.
  • Servsafe certification or the ability to obtain it within six months of employment.
  • Allergen awareness certification or the ability to secure it within six months of employment.
  • Successful completion of a culinary skills assessment is required.
Skills:
  • Proven leadership and team collaboration abilities.
  • Comprehensive knowledge of food items, portion control, and sanitation practices.
  • Strong decision-making skills and the ability to resolve operational challenges effectively.
  • Exceptional customer service skills and the ability to communicate effectively with diverse groups.
  • Excellent organizational and multitasking capabilities.
  • Adaptability to changing environments and the ability to maintain professionalism under pressure.
  • Knowledge of health codes and regulations pertaining to food safety.
  • Understanding of dietary restrictions and the ability to accommodate customer needs.
  • Commitment to ethical practices and alignment with the organization's mission and values.
  • A genuine passion for culinary arts.
  • Reliability in attendance and adherence to workplace policies.
Department Overview

About RIT Dining
RIT Dining caters to a diverse clientele, serving thousands of customers daily. We seek a dynamic team member who thrives in a fast-paced environment and enjoys delivering exceptional service.

Our Commitment to Diversity
Rochester Institute of Technology values a diverse and inclusive community, fostering an environment where all employees feel a sense of belonging and are appreciated for their unique contributions.

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