Culinary Supervisor- Restaurant

About the role

The Culinary Supervisor is responsible for the daily operation of the kitchen. They assist in preparing menus, testing recipes, staffing events, training back-of-house staff, ensuring the quality of food, ordering and producing food, organizing events from start to finish. They also assist restaurant and café employees in providing a high-quality culinary experience at SUNY Geneseo.

Responsibilities

• Provides supervision and direction to staff and coordinates workflow within the work unit, including distributing work, disseminating information, assigning staff to cover for absences, providing technical assistance, answering questions, and resolving problems.
• Ensures an effective learning environment by coaching employees, orchestrating learning opportunities, and providing relevant, high-impact feedback.
• Maintains and inspects food receiving, preparation, production and storage areas to ensure regulations and good production practices are adhered to.
• Maintains a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures, enforcing sanitation and legal regulations of all kitchens and service areas.
• Ensures coverage of openings based on unexpected absences, vacations, etc.
• Affirms proper production techniques regarding portioning techniques, use of leftovers, etc.
• Oversees the service of meals to ensure that the quality, portioning, and procedures are correct.
• Implements product promotions by ensuring marketing materials are developed, placed, and designed to interest customers in those products.
• Evaluates effectiveness of procedures, identifies changes to enhance processes, and ensures that all change control documentation is implemented.
• Identifies and implements ways to streamline and improve efficiencies while maintaining process effectiveness.

Requirements

• High school diploma/GED or equivalent experience required.
• One year of culinary experience.
• Associates degree or equivalent from a two-year college/technical school preferred or equivalent combination of education and experience.
• Supervisory experience preferred.

Skills and Competencies

• Excellent communication skills
• Strong leader
• Problem-solving
• Customer Service
• Business acumen

Benefits Package

• Comprehensive health and wellness including health, dental, vision, FSA or HSA for full-time employees
• Retirement savings with employer match contributions
• Life/Disability Insurance
• Generous paid time off
• Paid holidays
• Complimentary dining at our on-campus restaurants and cafes
• Career growth opportunities
• My Better Benefits discount services
• Complimentary uniform and shoe allowances when applicable

Physical Requirements

• Ability to stand or sit for prolonged periods of time
• Ability to lift and move up to 40 pounds occasionally
• Occasional computer use

Scope and Direction

• Reports to: Restaurant and Café management
• Direct Reports: This position has indirect reports
• FSLA Status: Non-Exempt
• Rate of pay: $22.00 per hour