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Culinary Supervisor

2 months ago


Des Moines, Iowa, United States StepStone Hospitality Full time
Job Type

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.
Requirements

  • 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.
Additional responsibilities may be assigned as needed.

  • 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.