Culinary Supervisor

At Shanty Creek Resorts, we pride ourselves on delivering a distinctive Up North experience to our guests. Our dedicated and friendly team ensures that every visitor receives outstanding service and a warm welcome. We believe that fostering genuine, long-term relationships with our guests, staff, and community is essential for our growth.

Role Summary:

The Sous Chef plays a crucial role in supporting the Chef de Cuisine by overseeing kitchen operations during shifts, which encompasses all banquet and à la carte services while adhering to budgetary guidelines. This position is responsible for the management of all perishable food items and will step in for the Chef de Cuisine when necessary.

Key Responsibilities:

• Address customer concerns related to food service.
• Oversee all aspects of food production, including managing cooks, bakers, and stewards for both à la carte and banquet services.
• Develop and enforce proper setup and breakdown procedures, including a daily cleaning regimen.
• Prepare staff schedules at least four days in advance, coordinating with the Chef.
• Supervise stewarding to ensure proper maintenance of kitchen equipment and adherence to washing protocols.
• Ensure compliance with food production standards, including following recipe specifications.
• Guarantee proper food storage and maintain pricing and quality standards.
• Facilitate daily communication between AM and PM kitchen teams.
• Engage with the Chef de Cuisine daily regarding operational issues, innovative ideas, purchasing decisions, and order statuses.
• Collaborate with all supervisory staff on shift.
• Assist the Chef de Cuisine with menu and policy modifications, ensuring accurate costing for new items to manage food expenses.
• Participate in function order meetings, food and beverage discussions, and production planning sessions.
• Recruit, train, and manage new shift personnel effectively.
• Adhere to directives from the Chef de Cuisine.
• Oversee inventory management and ordering processes.
• Perform additional duties as assigned.

Qualifications:

A minimum of 3 to 5 years of professional culinary experience in a supervisory capacity is required.

Education:

An Associate's Degree from an accredited culinary institution is mandatory.

Essential Skills:

• Must be at least 18 years old.
• Servsafe certification is advantageous.
• Comprehensive knowledge of kitchen operations.
• Prior experience managing a team of 10 or more staff members.
• Strong listening, written, and verbal communication skills.
• Customer service orientation and interpersonal skills.
• Basic mathematical proficiency.
• Understanding of safety protocols.
• Proactive and action-oriented mindset.
• Excellent organizational abilities.
• Consistent punctuality and attendance.

Work Environment:

The working conditions described are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made for individuals with disabilities.

• Work is conducted in environments with extreme temperatures, both hot and cold.
• This position involves frequent exposure to hot surfaces and various food ingredients.
• Regular use of hands and fingers is required.
• Frequent reaching, talking, and hearing are necessary.
• Occasional standing, walking, stooping, kneeling, or crawling may be required.
• Regular lifting and moving of items weighing up to 25 pounds or more.
• Ability to stand for extended periods.
• Availability to work early mornings, afternoons, evenings, weekends, and holidays is essential.