Culinary Supervisor

Responsibilities

• Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors.
• Sets pace and tone for the shift.
• Motivates staff to work efficiently and achieve results.
• Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards.
• Ensure completion of all opening and closing duties.
• Responsible for ensuring that the replenishment and rotation of stock is completed.
• High level of sanitation awareness and conscientiousness.
• Able to follow directions precisely and consistently.
• Ensure proper food storage.
• Adheres to company guidelines and house rules, always exceeds guest expectations.
• Encourages teamwork with fellow associates and other departments within the facility.
• Maintains positive working relationship with all company team members.
• Motivates the team, stays positive and fosters active learning.
• Conducts meetings daily and additionally as needed and facilitates communication.
• Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces.
• Maintains superior attendance and punctuality.
• Attends mandatory meetings and training as needed.
• Always follow company policies, procedures, best practices as well as state and local laws.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system on the same day that the safety incident has been reported to you.

Qualifications

• Must be at least 18 years of age.
• Must have two (2) to three (3) years working in a fast-paced, high-end club, or restaurant.
• Professional training through culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
• Ability to interact well with co-workers.
• Ability to evaluate guest satisfaction.
• Ability to ensure compliance with company service standards, company inventory and cash control procedures.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Must be professional, safe, and efficient.
• Ability to multitask in a fast paced, team orientated setting.
• Ability to read, speak and write in English.
• Excellent oral and written communication skills.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Ability to work at all Venue events including extended hours, nights, weekends, and holidays – Open and flexible availability.
• Mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• A willingness to encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
• Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.