Culinary Operations Supervisor

1 week ago


Seattle, Washington, United States Oak View Group Full time

Position Overview:

The Culinary Operations Supervisor plays a pivotal role in ensuring that guests receive exceptional food and beverage services by adhering to the organization's standard recipes. This position involves the preparation and cooking of various dishes, including meats, soups, and sauces, while overseeing all facets of the culinary operation.

The Culinary Operations Supervisor is also tasked with training kitchen personnel to uphold the highest standards of food quality and service.

Key Responsibilities:

  • Coordinate and oversee the activities of kitchen staff to ensure efficient operations.
  • Demonstrate culinary skills and mentor team members in proper food preparation and presentation techniques.
  • Assist in managing food and labor costs effectively.
  • Conduct regular inspections to ensure cleanliness and maintenance of kitchen facilities meet organizational standards.
  • Support monthly inventory processes.
  • Ensure timely delivery of high-quality, fresh food products to guests.
  • Prepare both hot and cold dishes in accordance with company recipes and portion control guidelines.
  • Collaborate as a team player, fulfilling specific roles related to food preparation, service excellence, and product delivery.
  • Report any maintenance needs for kitchen equipment promptly.
  • Maintain sanitation, health, and safety standards within the work environment.
  • Observe and test food items to guarantee proper cooking techniques.
  • Portion, arrange, and garnish food plates for guest service.
  • Consult with the Executive Chef and Sous Chef to develop menus and forecast food consumption.
  • Exhibit a strong commitment to excellent attendance and punctuality.

Qualifications:

  • Completion of professional culinary training or relevant experience in a high-paced fine dining or catering environment is required.
  • Proven experience in a supervisory role within a kitchen setting.
  • Proficient in operating standard kitchen equipment, including broilers, steamers, convection ovens, mixers, meat slicers, and chef knives.
  • Effective communication skills to interact respectfully with employees, management, and guests, fostering a positive and collaborative work atmosphere.
  • Ability to read, write, and converse in English fluently.
  • Capable of thriving in a team-oriented, fast-paced, and event-driven environment.
  • Possession of a valid food handling certificate as mandated by state and federal regulations.


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