Culinary Supervisor

Main Job Tasks and Responsibilities

• Purchase all food products and cleaning supplies as directed by the Culinary Service Director and Regional Director.
• Ensure food and supply stock is maintained on a regular basis.
• Stand in to actively cook when needed and required, especially for peak times and special events.
• Maintain an organized system of comprehensive production and other legally and regulatory required record keeping such as special diets, time, and temperature records.
• Process all invoices in a timely manner.
• Work with the community Business Office Manager on any issues or concerns with billing and monitor and control all costs associated with kitchen operations.
• Review and be familiar with residents’ dining restrictions.
• Manage and schedule kitchen staff to achieve maximum efficiency.
• Ensure food consistency and quality by tasting the food, being visible in the dining room, and soliciting feedback from residents in partnership with the Culinary Service Director.
• Ensure that the kitchen is clean, sanitary, and safe.
• Assist the Culinary Service Director in the hiring, time keeping, performance appraisals and performance management of all kitchen staff.
• Assist with all other duties as assigned by Culinary Service Director.

Competencies

• Customer Focused – Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships as well as gaining trust and respect of customers.
• Integrity and Trust – Does what they say they will do, does not take the easy road, and does not misrepresent themselves for personal gain. Always does the right thing, even when it does not benefit themselves.
• Detail Oriented – Pays attention to the smallest details in a situation, and truly cares about them. Understands the importance of all aspects of a given task, no matter how trivial they may seem. Values the importance of gathering all relevant information before making a decision.
• Work Ethic – Places value on hard work and achieving goals. Takes pride in work related activities, tasks and responsibilities. Acts professionally, respectfully, and is dedicated to work. Takes accountability and responsibility for their work and work related tasks.
• Strong Communication Skills – Provides information individuals need to know in verbal and/or written form, timely and accurately. Able to convey information in a way that is mutually understandable.

Job Requirements

• Prior supervisory and culinary service experience in the hospitality industry a must.
• Fine dining experience preferred.
• Working knowledge of dining etiquette, food handling techniques, and a high level of customer service.
• Prior professional cooking experience.
• Knowledge of proper food service sanitation techniques.
• ServSafe Certification strongly preferred.
• At least two years’ experience cooking in the hospitality industry.
• High School Diploma or General Education Degree (GED) preferred.

Physical Requirements

• Constant use of manual dexterity, auditory and visual skills and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Ability to follow written and oral instructions and procedures.
• Ability to use the sense of smell and the sense of taste to recognize and distinguish odors and flavors.
• Associates in this role are frequently exposed to hot water, garbage disposals and cleaning chemicals.
• While performing the duties of the job, the associate is frequently exposed to heat/ cold.
• Ability to reach, bend, twist, squat, kneel, push and pull.
• Ability to lift/carry up to 50 pounds.
• Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation.
• Occasional sitting, with constant walking and standing.