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Culinary Operations Supervisor

2 months ago

Albuquerque, New Mexico, United States Black Angus Steakhouse LLC Full time
Position Overview

Salary Range: $54,000 - $58,000 plus bonuses

Work Schedule: 5 shifts of 10 hours each, with 2 consecutive days off during the week.

Experience Requirement: Minimum of 2 years in a sous chef or assistant kitchen manager role within a kitchen generating at least $2 million in revenue, with proficiency in meat preparation and an understanding of food and labor costs.

We are seeking a SOUS CHEF dedicated to delivering an unforgettable dining experience for our patrons and playing a vital role in our Heart of House (HOH) leadership team. The Sous Chef will oversee kitchen operations and assume full responsibility for all kitchen activities in the absence of the Head Chef.


KEY LEADERSHIP COMPETENCIES:
Are you capable of.....

• Ensuring the Heart of House team operates cohesively to consistently deliver high-quality food that meets our standards.

• Planning, supervising, and directing kitchen staff across all kitchen functions.

• Inspiring and guiding kitchen personnel to maintain a stable and efficient team.

• Ensuring compliance with product procedures and specifications.

• Managing kitchen labor hours through effective planning and budgeting.

• Assisting the Head Chef in assessing the performance of Heart of House team members and providing valuable input for employment decisions.


KEY CULINARY SKILLS:
Are you able to.....

• Maintain quality, consistency, and presentation of all dishes served to guests, ensuring adherence to ingredient specifications.

• Conduct line checks during each meal service, overseeing preparation and line work including broiling, frying, salads, dressings, and sauces.

• Prepare steak daily to ensure proper portioning, inventory management, and aging in the absence of the Chef.

• Purchase food products and manage inventory levels according to company standards.

• Monitor menu mix, forecast demand, and establish prep and par levels aligned with anticipated sales.

• Supervise the proper receiving, storage, and rotation of goods.

• Oversee all inventories of food items, kitchen supplies, and equipment.

• Ensure compliance with health and safety standards in the kitchen, adhering to federal, state, and local regulations.


QUALIFICATIONS AND EXPERIENCE REQUIRED:

• Proven managerial, leadership, team-building, and motivational abilities.

• Excellent communication skills, both verbal and written.

• Strong judgment, decision-making, and organizational capabilities.

• At least one year of experience managing a high-volume kitchen with knowledge of culinary practices, inventory management, and kitchen administration.

• Comprehensive understanding of food production procedures, kitchen equipment operation, and health & safety regulations.

• Previous experience in purchasing, receiving, and inventory management.

• Familiarity with planning, budgeting, forecasting, and controlling food and labor costs.


PHYSICAL REQUIREMENTS:

• Standing for 90% of the work shift.

• Walking for 10% of the work shift.

• Sitting for 10% of the work shift.

• Hand manipulation required: Simple grasping (slicing, food preparation) for 67% to 100% of the shift; Fine manipulation (data entry, paperwork, food prep) for up to 66% of the shift.


We offer:

  • $125 clothing allowance
  • 401(k) retirement savings plan
  • Flexible scheduling to accommodate personal commitments
  • Referral bonuses
  • Opportunities for career advancement
  • Generous discounts on food
  • A supportive team environment with caring managers

At Black Angus Steakhouses, we are proud to be an EQUAL OPPORTUNITY EMPLOYER.