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Culinary Operations Supervisor

2 months ago

Fort Lauderdale, Florida, United States American Social - Fort Lauderdale Full time
Position Overview

The Culinary Operations Supervisor is responsible for guiding a team of culinary experts in crafting exceptional, visually appealing, and delectable dishes for our patrons. This role encompasses all facets of the kitchen operations, including training, compliance with safety and sanitation standards, adherence to recipes, inventory management, and preparation planning.

This individual serves as a representative of the brand, embodying a positive demeanor and presenting a professional appearance daily. They are committed to holding the team accountable for delivering outstanding results and possess a genuine passion for gastronomy and hospitality.


KEY RESPONSIBILITIES:
  • Directs and coordinates the activities of Line Cooks, Prep Cooks, and Support Staff.
  • Trains and assesses new culinary staff while providing continuous coaching to existing team members.
  • Collaborates with the Executive Chef, General Manager, and Front of House Managers to enhance training and development for all personnel.
  • Ensures strict adherence to recipes by all kitchen staff.
  • Holds the team accountable for compliance with policies and procedures established by the organization.
  • Implements and maintains rigorous standards for safety, sanitation, and overall kitchen organization.
  • Leads the execution of a HACCP plan and ensures compliance among all team members.
  • Maintains open communication with the Executive Chef, General Manager, and Corporate Chef.
  • Assists the Executive Chef in managing food costs effectively.
  • Oversees controllable costs to meet established goals.
  • Aids the Executive Chef in managing the culinary aspects of back-office accounting and scheduling systems.
  • Conducts accurate inventory assessments and communicates food cost issues to the team.
  • Performs quality checks to ensure food is prepared to standard, equipment is operational, and the kitchen is ready for service.
  • Enforces the proper Image and Appearance Guidelines, including hygiene standards.

REQUIRED SKILLS:
  • Adaptability to a dynamic work environment.
  • Effective communication across all organizational levels.
  • Ability to manage a team of up to 75 individuals.
  • Conducts one-on-one meetings to discuss opportunities for growth and development.
  • Brings innovative ideas to enhance sales and improve the brand.
  • Maintains an organized approach to work.
  • Capable of multitasking and responding to changing priorities with urgency.
  • Works independently as well as collaboratively within a team.
  • Thrives under pressure and meets deadlines.
  • Adheres to company budgets and established objectives.
  • Maintains a polished and professional appearance.
  • Capable of working in a fast-paced environment.
  • Prioritizes tasks and seeks guidance when necessary.
  • Available to work evenings and weekends.
  • Willing to work shifts exceeding 12 hours when required.

EDUCATION AND EXPERIENCE:
  • Minimum of 3 years of experience as a Sous Chef or in a comparable role within a high-volume, full-service restaurant.
  • Strong leadership and communication skills.
  • Familiarity with back-office and POS systems (e.g., Restaurant 365, Hot Schedules, Micros).
  • Advanced organizational abilities.
  • Bilingual proficiency is advantageous.
  • Culinary Arts degree or relevant certifications are preferred.
  • Serv Safe Certification is required.
  • Comprehensive knowledge of food handling and sanitation standards.
  • Proficient in Microsoft Office applications.