Culinary Supervisor

Hiring contact

Kitchen Manager

Department

FOH

Exempt/Non-Exempt

Non-Exempt

Job Overview

You will be responsible for maintaining a high degree of guest and staff member satisfaction while assisting with the day-to-day operation of the kitchen by performing the following duties:

Position Description

• Ensures the highest quality product reaches our guests and meets specifications. 
• Conducts daily shift meetings. 
• Assists management with motivating, developing, coaching, and counseling culinary staff to maintain food quality standards. 
• Notifies management of low inventory and recommends new inventory. 
• Responsible for ensuring expo is managed efficiently. 
• Assists with labor controls and assigning duties to staff members. 
• Responsible for reporting any Staff Member issues to management. 
• Assists management with opening and closing responsibilities. 
• Assists with coordination of catering/banquet functions with the appropriate Department Head. 
• Ensures proper plate presentation and adherence to product specifications and recipe guidelines. 
• Maintains high level of knowledge regarding the company’s products and happenings and communicates properly to guests. 
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management. 
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills and Experience

• One to two years of kitchen experience in a high-volume Food and Beverage environment. 
• Supervisory or management experience preferred. 
• Good written and verbal communication skills. 
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision. 
• Good judgment and decision-making abilities. 
• Basic computer skills, Word, Excel, and Outlook preferred.