Culinary Supervisor

SUMMARY

The Culinary Supervisor manages the kitchen food service. Responsible for enforcing safety and sanitation policies and procedures. Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. Has experienced success as a cook and maintains the hands on approach when readying a kitchen for service.  Strong planning and execution abilities in basic kitchen production. Possesses proven ability to evaluate work quantity and influences pace to achieve within allocated time frame.  Overall basic knowledge of cooking techniques in both a la carte and banquet settings, and able to carry out tasks in both planned and troubleshooting scenarios, influences speed and accuracy of the team and has positive impact on cleanliness, organization and overall health of the kitchen.

QUALIFICATIONS

• Minimum 3 years cooking experience, preferably high volume.
• Food/Beverage Service Worker Permit, where applicable.
• One year in a supervisory position.
• Some wine and fine food knowledge helpful.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.
• Open availability is a must; including Holidays, Nights, & Weekends. 

 PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.
• SUPERVISION: Maintain staff that meets customer satisfaction; train staff to provide service according to standards; give both positive and negative feedback to employees that is timely and objective; keep accurate documentation of performance.

 ESSENTIAL FUNCTIONS

• Select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.
• Assist in directing and correcting the presentation and portioning of food according to standards.
• Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance.
• Coordinate all food orders between stations and food servers.
• Maintain work area clean and organized.
• Monitor the quality and consistency of all food served from the lines.
• Report all unsafe conditions immediately.
• Responsible for food quality and control and proper plate presentation on all restaurant lines.
• Set up, restock, maintain and clean food preparation areas.
• Direct purchasing to ensure proper quality and quantities.
• Display knowledge in sanitation and sanitary food handling.
• Ensure the special of the day is completed in a timely fashion.
• Perform in the capacity of any position supervised.
• Prepare food in accordance with working menus, recipe cards and photos.
• Responsible for implementation of all new menu items according to specification and direction from Executive Chef.
• Attend all mandatory meetings.

• Complete other duties as assigned by supervisor to include cross training.
• Complete all proper paperwork accurately and timely.