Culinary Operations Manager
2 days ago
The position of Culinary Supervisor involves overseeing the daily operations of venue kitchens, reporting to the venue Chef de Cuisine and/or Sous Chef. This role requires exceptional leadership skills, effective communication, and a commitment to maintaining high standards in food preparation, presentation, and service.
Key Responsibilities:- Coordinate kitchen activities, ensuring seamless execution of menu items, adhering to company standards.
- Motivate staff to achieve results, setting a positive tone for the shift and fostering teamwork.
- Prepare all menu food items in a timely manner, maintaining excellent sanitation awareness and following directions precisely.
- Ensure completion of opening and closing duties, stock replenishment, and rotation.
- Properly store food, adhere to company guidelines, and exceed guest expectations.
- Investigate and resolve complaints regarding food quality, service, or facility cleanliness.
- At least 18 years old.
- Two to three years of experience in a fast-paced, high-end club or restaurant.
- Culinary education or experience in a high-volume fine dining restaurant/catering facility.
- Ability to interact well with co-workers, evaluate guest satisfaction, and ensure compliance with company service standards.
- Basic knowledge of food preparation, service standards, guest relations, and etiquette.
- Professional, safe, and efficient with excellent oral and written communication skills.
- Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
- Open and flexible availability to work extended hours, nights, weekends, and holidays.
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Culinary Operations Manager
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