Senior Culinary Supervisor

2 weeks ago

Saint Ignace, Michigan, United States Kewadin Casinos Full time
Position Overview

The Senior Culinary Supervisor, under the guidance of the Assistant Restaurant Manager or Executive Chef, is accountable for all aspects of meal preparation, proper food handling, and inventory management, ensuring adherence to safety protocols and maintaining a pristine work environment. This role also involves overseeing daily operations and providing leadership to kitchen staff, while delivering exceptional customer service to both patrons and team members.


KEY RESPONSIBILITIES:

  • Monitor inventory levels in coolers, freezers, and dry storage, coordinating with fellow cooks for product requisitions.
  • Assist management with staff scheduling, inventory control, ordering supplies, and other daily operational tasks across all dining venues.
  • Develop daily preparation lists, delegate tasks, and maintain logs to track the status of food prep, addressing any issues or concerns.
  • Review current menus to anticipate business needs, utilizing all available data to prepare for expected customer volume, special events, and off-site catering.
  • Inspect all cooking stations to ensure proper setup, food handling, and compliance with time and temperature regulations.
  • Supervise and engage in the cooking and plating of all food items.
  • Guarantee that all food products are served promptly and in accordance with established standards.
  • Communicate with staff regarding the status of food preparation for upcoming shifts.
  • Ensure that all food items are prepared and served according to company standards.
  • Adhere to recipe specifications and communicate daily operational issues with staff and supervisors.

ADDITIONAL DUTIES:

  • Manage costs and minimize waste by reducing spoilage, maintaining adequate food supplies, and implementing portion control measures.
  • Uphold a safe, clean, and sanitary kitchen environment at all times.
  • Perform the duties of subordinate staff as necessary.
  • Execute any other job-related responsibilities as assigned.

CONTACTS:

Engage with immediate colleagues, personnel from other departments, supervisors, management, customers, and external vendors/service providers.


PHYSICAL DEMANDS:

This position requires heavy lifting capabilities, with the ability to lift up to 100 pounds and frequently carry up to 50 pounds. Physical activities include constant standing, walking, pushing/pulling, and utilizing senses such as hearing and smell. Frequent lifting, bending, and manual handling are also required, along with occasional climbing and kneeling. Working conditions may involve exposure to noise, extreme temperatures, and varying light conditions, with potential hazards including moving machinery and chemicals.


QUALIFICATIONS:

Education: A high school diploma or equivalent is required.

Experience: A minimum of three years in a supervisory role or five years of cooking experience in a high-volume restaurant setting is preferred.

Certification/License: Culinary certification is preferred. A sanitation certificate must be obtained within six months of hire, with training provided. Candidates must also pass pre-employment drug screening.


SKILLS AND ABILITIES:

Strong organizational skills are essential. Knowledge of inventory management and payroll processing is advantageous. Basic math skills are required. Effective communication, both verbal and written, is necessary. The ability to establish and maintain positive working relationships with supervisors, coworkers, and the public is crucial. Flexibility to work various shifts, including nights, weekends, and holidays, is expected, along with the capacity to work extended hours when required. Preference may be given to Native American candidates.

Job Posted by ApplicantPro

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