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Culinary Operations Supervisor

2 months ago

Erie, Pennsylvania, United States Presque Isle Downs & Casino Full time
Key Responsibilities:
  • Assume leadership in the absence of the Executive Chef.
  • Provide essential support to the management team, including but not limited to:
    • staff scheduling
    • training and organizing personnel within assigned outlets in a dynamic and enjoyable setting
    • managing inventory and deliveries
    • ensuring proper food rotation
    • overseeing staff discipline
  • Demonstrate the ability to work autonomously under pressure, make quick decisions, maintain product freshness and quality, and ensure consistency.
  • Uphold operational standards while collaborating closely with service personnel and outlet managers to guarantee guest satisfaction.
  • Adjust staffing levels based on projected demand.
  • Provide operational support to staff as necessary, emphasizing quality, courtesy, and service to achieve complete guest satisfaction.
  • Exhibit leadership skills to guide staff and assist guests effectively in a fast-paced environment as directed by management.
  • Perform additional duties as assigned.
Qualifications:
  • A minimum of two years of supervisory experience is required.
  • Availability to work flexible hours, including weekends and holidays, during both daytime and evening shifts.
  • Ability to manage, train, and address employee-related issues.
  • Oversee the quality of service skills among employees and ensure cleanliness and maintenance of the area.
  • Must be capable of lifting at least 30 pounds and standing for extended periods.
  • Ensure staff adherence to company and departmental policies and procedures, documenting as necessary.
  • Ability to implement changes, follow cash handling protocols, and be knowledgeable about Point of Sale systems.
  • Basic computer skills, including proficiency in Excel and Word, along with a willingness to learn additional skills as required by management.
  • Collaborate closely with all managers, service, and culinary staff to promote departmental success.
  • Serve-Safe Certification is advantageous.
  • Must engage with both internal and external guests with equal enthusiasm.
Educational Background:High School diploma or equivalent is required. A Culinary Degree is preferred. Safe Food Handling Certification or equivalent is also preferred.