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Culinary Supervisor
2 months ago
Full-time
Description
As a Culinary Supervisor at StepStone Hospitality, you will play a pivotal role in overseeing the kitchen operations and ensuring the highest standards of food quality and presentation. Your responsibilities will include:
- Assisting the Executive Chef and Food & Beverage Director in managing the culinary team, including recruitment, performance assessments, and staff development.
- Creating and maintaining staff schedules to comply with labor regulations while ensuring optimal staffing levels.
- Supervising all cooking activities, ensuring adherence to culinary techniques, portion control, and garnishing standards.
- Contributing to meal planning and menu development, aligning with seasonal offerings and guest preferences.
- Collaborating with the Food and Beverage Manager and sales team to facilitate successful banquets, events, and special occasions.
- Ordering food and supplies, specifying quality and quantity requirements.
- Ensuring all dishes are presented attractively and meet health and sanitation standards.
- Monitoring financial performance to achieve budgeted revenue and expenses, enhancing profitability.
- Supporting other hotel departments to boost overall guest satisfaction.
- Formulating short- and long-term operational strategies for the restaurant that align with the hotel's objectives.
- Implementing effective inventory control procedures.
- Utilizing various office and accounting software accurately.
- Conducting all duties in a professional manner, adhering to company policies.
- Following safety protocols to maintain a secure working environment.
- Upholding uniform and grooming standards as per the employee handbook.
- Assuming responsibility for kitchen production based on business demands.
- Utilizing production sheets for efficient food ordering and preparation, minimizing waste through proper food rotation.
- Collaborating with chefs to manage labor and food costs effectively.
- Assisting in various kitchen roles as needed and ensuring smooth opening and closing procedures.
- Training new hires and participating in ongoing staff training initiatives.
- Conducting interviews for potential candidates in accordance with established procedures.
- Accommodating management and special requests as necessary.
- Participating in required meetings and contributing to menu development.
- Preparing weekly work schedules while remaining flexible to meet business needs.
- Supervising culinary and stewarding staff, delegating tasks as appropriate.
- Maintaining high levels of creativity and culinary excellence.
- Ensuring compliance with local liquor laws and service policies.
- Ability to lift a minimum of 50 pounds.
- Physical capability for pushing, bending, stooping, and reaching.
- Strong auditory, writing, and typing skills.
- Ability to pull a minimum of 50 pounds.
- Comprehensive knowledge of hotel operations and departmental functions.
- Understanding of federal, state, and local health and safety regulations.
- Exceptional mathematical and computer skills.
- High school diploma with relevant training and experience; further education is preferred.
- Ability to obtain necessary licenses or certifications in a timely manner.
- CPR training is required; first aid training is preferred.
- Proficiency in additional languages is a plus.