Culinary Operations Supervisor
2 weeks ago
Position Overview
As a Culinary Operations Supervisor, you will oversee the kitchen personnel in the daily production, preparation, and presentation of all culinary offerings for the hotel’s dining facilities and room service. Your role is crucial in maintaining a safe and sanitary environment that adheres to all industry standards and regulations while delivering high-quality, competitive products.
Key Responsibilities
1. Manage the daily culinary operations to ensure a consistent and quality product is served in alignment with franchise standards.
2. Lead and develop kitchen staff to attract, retain, and motivate employees while ensuring a safe work environment. This includes interviewing, hiring, scheduling, training, and conducting performance reviews.
3. Oversee the maintenance and sanitation of the kitchen and equipment to comply with health and safety regulations.
4. Monitor and control food and labor costs, preparing necessary reports to ensure budgetary goals are met while maintaining quality.
Qualifications
Education: High school diploma or equivalent.
Experience: A minimum of one to two years in a similar role within the hospitality industry is required.
Knowledge and Skills: Advanced understanding of food service principles and practices, including management of personnel and food and beverage operations.
Physical Requirements
The physical demands of this position include lifting, pushing, pulling, and carrying items related to food production. Mobility is essential, with the ability to navigate the kitchen environment efficiently. Continuous standing is required during preparation and service hours.
Work Environment
This position is primarily indoors, with exposure to varying temperatures, including cold storage areas and hot kitchen environments.
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