Culinary Supervisor

2 weeks ago

Hilton Head, South Carolina, United States SERG Restaurant Group Full time
Position Overview

The Culinary Supervisor plays a pivotal role in overseeing kitchen operations as directed by the Executive Chef. This includes ensuring the highest quality standards in food preparation, sanitation, and employee training. The ideal candidate will possess a strong background in high-volume dining environments.

Key Responsibilities
  • Uphold and promote the mission of the SERG Restaurant Group through professional conduct.
  • Ensure compliance with sanitation standards and practices among kitchen staff.
  • Maintain rigorous cleaning schedules for all kitchen areas, including floors, walls, and equipment.
  • Assess the quality of both raw and cooked food to guarantee adherence to established standards.
  • Monitor food holding and refrigeration temperatures to ensure safety and quality.
  • Manage food costs and inventory through proper requisitioning and waste control measures.
  • Supervise and coordinate the activities of kitchen staff engaged in food preparation.
  • Guarantee that all dishes are prepared and served according to the restaurant's established recipes and standards.
  • Inspect kitchen supplies and equipment to ensure they meet company standards.
  • Oversee the receiving of deliveries in accordance with company policies.
  • Plan production schedules and staffing needs to ensure timely service delivery.
  • Verify the quantity and quality of incoming products.
  • Prepare and cook a variety of foods for regular service and special events.
  • Enforce restaurant policies regarding personnel and administer fair corrective actions as necessary.
  • Collaborate with team members to develop recipes and menus, considering seasonal ingredient availability and guest volume.
  • Ensure all kitchen equipment is maintained in excellent working condition through regular inspections.
  • Complete all necessary paperwork, including reports and schedules, in a timely and organized manner.
  • Participate in scheduled employee meetings and contribute suggestions for operational improvements.
  • Assist colleagues to meet guest needs and support overall restaurant operations.
  • Fill in for team members as needed to maintain service standards.
Qualifications
  • 1-2 years of management experience in a kitchen setting preferred.
  • Minimum of 6 months experience in a similar role.
  • Basic math skills are required.
  • Willingness to work a flexible schedule, including evenings, weekends, and holidays, up to 55 hours per week.
  • ServSafe Certification or the intention to obtain certification within 3 months.
  • Effective communication skills with management, kitchen staff, and guests.
  • Physical ability to reach, bend, stoop, and lift up to 50 pounds regularly.
  • Capability to stand for extended periods (up to 9 hours).
  • Eligibility to work in the United States.
Equal Opportunity Employer
We are committed to providing equal employment opportunities to all qualified applicants without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Benefits
  • Comprehensive Medical Health Insurance
  • Vision, Dental, Life Insurance, and additional supplemental insurance options
  • Discounts at all affiliated restaurants
  • Opportunities for career advancement
Compensation
$55,000 + Bonus

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