Culinary Supervisor Neon Pig

The Role
The Culinary Supervisor position will report to the venue Chef de Cuisine and/or Sous Chef and will be responsible for coordinating the day-to-day operations of the venue kitchens.

Responsibilities:

- Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors. This can include written reports as needed or requested by venue Chefs or senior management.
- 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.
- Ability 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.
- Monitors facility maintenance.
- Plans food production based on expected number of guests.
- Monitor production using standardized recipes, and policies as well as food safety standards and procedures.
- Ensure quality and compliance on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly and monthly.
- Investigate and resolve complaints regarding food quality, guest service or facility cleanliness.
- Takes ownership of workspace safety, sanitation and efficiency.
- Must hold yourself to a high standard and lead by example.
- Ensure all required logs are maintained daily, weekly and/or monthly as needed.
- Assess staffing needs and communicate with the venue Chefs to schedule accordingly as well as cutting labor based on business needs.
- Monitors and ensures constant safety of team members. Instructing on proper procedures and/or PPE.
- Ensures that all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering and slip resistant shoes.
- Must maintain personal health and sanitation standards and keep good hygiene.
- Must always present professionally. Clean uniform, tidy appearance, hair covering and slip resistant shoes.
- Expected to maintain extensive knowledge of the outlet’s menu and all offerings we provide.

Other duties & responsibilities
- Assists the venue Chefs with special projects as needed
- Assists in recruiting and/or interviewing potential employees.
- Review procedures and operations to determine ways to improve services, performance and safety.
- 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.

**Additional responsibilities may be assigned as business necessitates**

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 l