Culinary Supervisor-Chef de Partie

Barnsley Resort•Adairsville, GA

5d•Onsite

About The Position

We're seeking a highly motivated and skilled Culinary Supervisor to join our team! As a Culinary Supervisor, you'll manage the kitchen food service and have the opportunity to work with an amazing team of culinary professionals in a fast-paced and dynamic environment. We're looking for someone who has a passion for food, excellent leadership skills, and the ability to create and implement new ideas. As a Culinary Supervisor, you'll have demonstrated success as a cook and maintain the hands on approach. In addition, you will be responsible for overseeing and coordinating the activities of our culinary staff, ensuring that all meals are prepared to the highest quality standards, and managing inventory and food costs. You'll also be responsible for developing and implementing new menu items, as well as training and mentoring our culinary staff. Overall basic knowledge of cooking techniques in both a la carte and banquet settings, and able to carry out tasks in both planned and troubleshooting scenarios, influences speed and accuracy of the team and has positive impact on cleanliness, organization and overall health of the kitchen. If you're passionate about food and have experience leading a culinary team, we'd love to hear from you!

Requirements

3 years experience in the food and beverage industry
Six months to one year in a supervisory position
Read, write and speak English fluently
Food/Beverage Service Worker Permit, where applicable
Ability to communicate effectively with the public and other Team Members

Nice To Haves

Some wine and fine food knowledge helpful

Responsibilities

Select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.
Assist in directing and correcting the presentation and portioning of food according to standards.
Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance.
Coordinate all food orders between stations and food servers.
Maintain work area clean and organized.
Monitor the quality and consistency of all food served from the lines.
Report all unsafe conditions immediately.
Responsible for food quality and control and proper plate presentation on all restaurant lines.
Set up, restock, maintain and clean food preparation areas.
Direct purchasing to ensure proper quality and quantities.
Display knowledge in sanitation and sanitary food handling.
Ensure the special of the day is completed in a timely fashion.
Perform in the capacity of any position supervised.
Prepare food in accordance with working menus, recipe cards and photos.
Responsible for implementation of all new menu items according to specification and direction from Executive Chef.
Attend all mandatory meetings.
Complete other duties as assigned by supervisor to include cross training.
Complete all proper paperwork accurately and timely.