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Culinary Supervisor

2 months ago

Charlotte, North Carolina, United States Culinesse LLC Full time
Culinary Supervisor

POSITION OVERVIEW

The Culinary Supervisor is responsible for the precise and effective preparation, portioning, cooking, and presentation of a diverse range of hot and cold food items across various meal services, including breakfast, lunch, dinner, and special events. This role encompasses a variety of responsibilities, which may vary based on operational needs and community demands. The Culinary Supervisor reports directly to the Executive Chef.

This position requires strong collaboration skills, the ability to manage multiple tasks simultaneously, prioritize effectively, and work with a diverse range of individuals in a dynamic environment.

KEY RESPONSIBILITIES
  • Act as the lead culinary professional in the absence of the Executive Chef.
  • Ensure adherence to sanitation protocols by maintaining clean and sanitized work areas and equipment, following all relevant health and safety regulations.
  • Facilitate seamless kitchen operations by coordinating with related food and beverage departments.
  • Maintain accurate documentation of all food ingredients utilized.
  • Assist the Executive Chef in the development and implementation of new menus.
  • Oversee and mentor other kitchen staff, providing guidance and instruction as needed.
  • Direct daily kitchen operations in the absence of the Executive Chef.
  • Uphold high standards for food preparation, plating, and presentation.
  • Support the Executive Chef in training new employees on departmental responsibilities.
  • Participate in daily shift meetings and weekly training sessions.
  • Provide all necessary recipes for production documentation.
  • Distribute daily production sheets to kitchen staff, ensuring recipes are included.
  • Review weekly Banquet Event Orders (BEOs) and assign preparation tasks accordingly.
  • Prioritize and delegate work assignments, conducting performance evaluations as necessary.
  • Recommend and implement improvements to procedures or production processes.
  • Prepare and serve food to customers, ensuring the highest quality of service.
  • Utilize various kitchen equipment to measure, mix, and prepare ingredients, including washing, peeling, cutting, and shredding fruits and vegetables, as well as trimming meats.
  • Evaluate food products, read menus, estimate food requirements, and maintain records to effectively plan production needs and requisition supplies.
  • Report any accidents or injuries promptly.
  • Produce both small and large batches of food using a comprehensive range of classical and modern cooking techniques.
  • Assist in selecting recipes for menu cycles, prepare baked goods, manage inventory, and accommodate special dietary needs.
  • Input menu cycles, special menus, recipes, and production information into relevant software systems.
  • Provide training on production systems and software to all kitchen staff as required.
  • Demonstrate advanced knife skills.
  • Utilize production software for data entry related to pre-and post-production activities.
  • Conduct weekly inventory checks and input data into production systems.
  • Perform additional duties as assigned by the Executive Chef or General Manager.

QUALIFICATIONS

A high school diploma or equivalent, combined with six years of relevant experience. A two-year Culinary Degree or a four-year Hospitality degree with a minimum of four years of related experience is preferred.

Compliance with dress code requirements is essential. Flexibility to work evenings, weekends, and holidays is required.

Proficiency in Microsoft Office and Google Docs is necessary.

SKILLS AND COMPETENCIES

Exhibit professionalism and integrity; ability to assess performance and implement improvements; capacity to motivate and direct team members; effective time management skills; openness to learning and development; sound judgment and behavior; commitment to maintaining high standards of work and appearance; positive attitude; strong communication skills with clients and colleagues; and comprehensive knowledge of kitchen equipment.

PHYSICAL DEMANDS

Ability to maintain close vision, distance vision, and depth perception; significant mobility; capability to stand for extended periods (up to 8 hours); ability to reach, bend, stoop, push, pull, and lift up to 35 pounds regularly, with occasional lifting of up to 40 pounds.

Dependability, stress tolerance, leadership, self-control, and attention to detail are essential traits for success in this role.

WORK ENVIRONMENT

This is a full-time position with comprehensive benefits, including health, dental, life, vision, and long-term disability coverage. The work environment is primarily indoors, with potential outdoor supervision during events. The schedule may vary, including evenings, holidays, weekends, and extended hours as needed. The noise level in the kitchen is typically moderate to loud.