Culinary Supervisor

Culinary Supervisor

The Culinary Supervisor position will report to the manager on duty and will be responsible to coordinate the day to day operations of the kitchen. Responsibilities include setting up and preparing all food items, opening and closing duties, replenishment and rotation of stock as directed by the manager on duty. The role also involves setting up of non-food items for shift, maintaining a high level of sanitation awareness, and working in a professional, safe, and efficient manner. Daily event sheets and reports must be inputted, and menu items produced in a timely manner according to company standards. The Culinary Supervisor must follow directions precisely, maintain the work area, and adhere to company guidelines and house rules, always exceeding guest expectations. Teamwork with fellow associates and other service departments is essential. Qualifications include being at least 18 years of age, having professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility, and possessing extensive knowledge of food and beverage menu, specials, and services offered. The role requires the ability to assure compliance with company service standards, company inventory and cash control procedures, and basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette. The ability to multitask in a fast-paced, team-oriented setting, read, speak, and write in English, and lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds, is also necessary. The Culinary Supervisor must be able to work all venue events including extended hours, nights, weekends, and holidays, and have mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. A minimum of two to three years of working in a fast-paced high-end club or restaurant is required.