Culinary Operations Supervisor

1 week ago

Madison, Mississippi, United States Georgia Blue Full time
Job Overview

A Kitchen Operations Leader at Georgia Blue is accountable for overseeing all culinary activities, including food procurement, inventory management, and adherence to quality standards, safety, and sanitation protocols. This role involves training kitchen staff to ensure that all recipes and food presentations align with Georgia Blue's commitment to excellence.


Key Responsibilities
  • Guarantee that all food items are consistently prepared and served according to Georgia Blue's established recipes and standards.
  • Manage food orders based on set specifications and par levels; ensure accurate receipt of deliveries in line with company policies.
  • Monitor food costs and usage through proper inventory management and waste control procedures.
  • Ensure compliance with food rotation practices and prevent over-preparation.
  • Maintain organization and cleanliness of all storage areas, including coolers and freezers.
  • Keep an accurate log of daily food waste.
  • Ensure proper portioning and that all kitchen staff have access to recipe resources during food preparation.
  • Conduct regular temperature checks on food products to ensure safety and quality.
  • Assist in maintaining high guest service standards and operational efficiency.
  • Ensure all kitchen equipment is clean and functioning optimally through regular inspections.
  • Participate in hiring, training, and evaluating kitchen personnel.
  • Prepare necessary documentation, including reports and staff schedules, in a timely manner.
  • Conduct performance evaluations for kitchen staff.
  • Schedule kitchen staff according to business needs while adhering to labor cost objectives.
  • Administer corrective actions for policy violations in a fair and consistent manner.
  • Oversee the training of kitchen staff in the safe operation of kitchen equipment.
  • Maintain cleaning schedules for all kitchen areas and equipment.
  • Attend scheduled meetings and contribute suggestions for operational improvements.
Shift Duties
  • Ensure all staff are in uniform and prepared for their shifts.
  • Conduct pre-shift meetings with the kitchen team.
  • Perform line checks before and during shifts to ensure quality.
  • Supervise the expo line to guarantee food is prepared and presented correctly.
  • At shift's end, verify that all kitchen stations are cleaned and restocked appropriately.
Qualifications

Education: High school diploma or equivalent required; culinary training or a degree preferred. Must be at least 21 years old.

Experience:

  • Minimum of 2 years of kitchen experience required.
  • Valid Driver's License is necessary.
  • Knowledge of labor laws, health codes, and safe food handling practices.
  • Familiarity with major kitchen equipment.
  • Commitment to quality service and food knowledge.
  • Serve Safe Certification is preferred.
  • Strong leadership and organizational skills.
  • Ability to thrive in a fast-paced environment.
  • Effective communication skills in English.
  • Positive attitude and strong interpersonal skills.
  • Proficient in basic software applications.
  • Flexibility and adaptability to changes in management directives.
  • Strong time management and detail-oriented approach.
  • Regular attendance and punctuality are essential.
  • Demonstrated honesty and integrity.
Physical Requirements
  • Ability to see and hear clearly.
  • Must be able to identify colors.
  • Capable of walking and standing for extended periods.
  • Frequent lifting of up to 50 lbs; occasional lifting of up to 75 lbs.
  • Manual dexterity and gross motor skills are necessary.
  • Able to bend, kneel, and reach in various directions.
Working Conditions
  • Work may be indoors or outdoors depending on the location.
  • Exposure to varied weather conditions may occur.
  • Work near moving mechanical parts is expected.
  • May encounter toxic or caustic chemicals.
  • Schedule may include evenings, holidays, and extended hours as needed.
Uniform Standards
  • Georgia Blue hat or hairnet must be worn at all times.
  • Clean chef coat and appropriate pants are required.
  • Closed-toe, non-slip shoes are mandatory.
  • Maintain a neat and professional appearance at all times.

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