Culinary Supervisor
2 weeks ago
Position Overview: The Culinary Supervisor plays a crucial role in ensuring that all dishes prepared in the kitchen meet high standards of quality, consistency, and presentation. This position is responsible for training kitchen staff, adhering to corporate quality benchmarks, and enforcing food specifications, portion control, and sanitation protocols.
Key Responsibilities:
- Exhibit a warm and welcoming demeanor at all times.
- Communicate effectively, both verbally and in writing, with all levels of staff and guests in a courteous and service-oriented manner.
- Listen attentively to and clarify any concerns raised by employees and guests.
- Manage multiple tasks and prioritize departmental functions to meet operational deadlines.
- Engage with guests and employees in a friendly and service-oriented manner.
- Attend all required meetings and training sessions.
- Participate in management on duty coverage as needed.
- Maintain regular attendance in accordance with hotel standards and scheduling needs.
- Uphold high standards of personal appearance and grooming.
- Comply with hotel standards and regulations to promote safe and efficient operations.
- Maximize productivity, identify issues, and assist in implementing solutions.
- Effectively handle problems, including anticipating, preventing, identifying, and resolving issues as necessary.
- Understand and evaluate complex information and data to meet objectives.
- Maintain confidentiality of sensitive information.
- Perform additional duties as assigned by management.
- Collaborate with other food and beverage managers to address ongoing issues.
- Keep immediate supervisors informed of any significant problems or matters requiring attention.
- Oversee all aspects of kitchen operations and food production.
- Ensure that cooks are aware of daily forecasts and customer counts to prepare food accordingly.
- Respond promptly to guest complaints.
- Ensure compliance with standard operating procedures across all outlets.
- Monitor food quality and presentation.
- Prepare and submit required reports in a timely manner.
- Conduct staff performance evaluations in line with hotel standards.
- Implement corporate promotions and ensure adherence to buffet and meal concept standards.
- Understand local health department sanitation laws and ensure compliance.
- Monitor food costs and oversee daily kitchen activities.
- Prepare daily food production sheets and manage inventory.
Qualifications:
- A minimum of 4 years of progressive culinary experience, or a culinary degree with at least 2 years of related experience.
- Knowledge of food and beverage preparation techniques, health regulations, and liquor laws.
- Ability to work long hours as required.
- Physical capability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently.
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