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Culinary Operations Supervisor

2 months ago

Torrance, California, United States JR286 Full time

Position Overview:
The Culinary Operations Supervisor will be responsible for the comprehensive management of all foodservice activities for JR286. This role encompasses oversight of food and labor cost efficiency, vendor partnerships, inventory control, and adherence to safety and sanitation protocols.


Key Responsibilities:
- Lead the recruitment, training, development, performance evaluation, and coaching of team members.
- Collaborate with Human Resources to facilitate new employee orientation.
- Organize and oversee training schedules for staff.
- Develop and maintain the Master Schedule for staffing and publish weekly rosters.
- Deliver exceptional customer service to both employees and guests.
- Cultivate and sustain strong relationships with vendors and suppliers.
- Ensure all personnel possess a valid Certified Food Handler's Certificate.
- Monitor item sales for effective control, ordering, and menu planning.
- Schedule labor in accordance with budgetary guidelines and ensure compliance with clocking procedures.
- Conduct payroll audits prior to submission to the appropriate department.
- Ensure adherence to rest and meal break regulations.
- Provide weekly updates to staff and outline areas of focus.
- Review and process all food and beverage invoices for accounting.
- Input invoices daily and conduct weekly reviews.
- Manage costs across all controllable areas of kitchen operations.
- Collaborate with consultants to develop ongoing RECIPE BOOKS (preparation & presentation); perform menu cost assessments.
- Revise the Production Schedule based on the current weekly menu.
- Regularly update Purveyor Order Guides and assess pricing.
- Implement effective receiving systems.
- Conduct daily line and temperature checks, and prepare waste reports.
- Order office supplies as necessary.
- Maintain and update the contact list for Vendors/Suppliers/Service Companies.
- Ensure all licenses and permits are displayed and current.
- Work with consultants on menu and daily feature development and pricing.
- Oversee and authorize all recipe/menu modifications.
- Manage the procurement, receipt, rotation, storage, and cost control of food and supplies.
- Ensure the quality and cost of food and beverages by strictly following recipes, standards, and procedures.
- Conduct regular reviews of food and beverage offerings and understand flavor profiles.
- Research and experiment with current menu trends.
- Maintain Serve Safe systems consistently.
- Handle all communications and audits with the Health Department.
- Report maintenance issues to the facility team and obtain necessary approvals for repairs.
- Ensure all equipment is maintained in a clean state, following maintenance procedures and checklists.
- Verify that security systems are operational and effective.
- Track monthly repairs and maintenance.


Vendor Management:
- Oversee external service providers for trash, pest control, linen services, refrigeration, grease removal, hood and vent cleaning, fire safety systems, and hydro-jetting.
- Initiate regular facility and safety assessments.
- Perform additional duties as assigned.


Qualifications:
- A minimum of 5 years of relevant experience in managing Kitchen/Food Service operations in a comparable setting.
- Possession of a current California Food Manager Certificate.
- Strong verbal and written communication skills for interaction with employees, management, vendors, suppliers, and regulatory agencies.
- Proven leadership and management capabilities, with the ability to provide and receive constructive feedback.
- In-depth knowledge of food and health safety regulations.