Culinary Supervisor | Stirrups

World Equestrian Center•Ocala, FL

43d•Onsite

About The Position

The Kitchen Supervisor in Stirrups Restaurant plays a critical role in ensuring the delivery of exceptional culinary experiences. This individual oversees daily kitchen operations, maintains the highest standards of food quality, cleanliness, and safety, and supports the kitchen team in achieving consistent excellence. The role involves team supervision, training, inventory management, and collaboration with the culinary leadership to create an outstanding dining experience for guests.

Requirements

3+ years of culinary experience, preferably in fine dining or upscale restaurants.
At least 1 year in a supervisory or leadership role.
Strong leadership and communication abilities to manage and inspire a team.
Expertise in culinary techniques, food preparation, and plating for fine dining.
Proficiency in inventory management, cost control, and food safety practices.
Ability to remain calm and organized under pressure.
Culinary arts degree or equivalent certification is preferred.
Food safety and sanitation certifications (e.g., ServSafe) are required.
Attention to detail and passion for culinary excellence.
Commitment to providing outstanding guest experience.
Adaptability and problem-solving skills in a dynamic environment.
Standing, walking, bending, and lifting for extended periods.
Flexibility to work evenings, weekends, and holidays as required.
Ability to stand for long periods and handle the physical demands of a busy kitchen.
Capability to lift up to 50 pounds, reach, bend, and perform repetitive motions.

Responsibilities

Supervise food preparation and plating to ensure consistency and adherence to fine dining standards.
Ensure all dishes are prepared and presented with precision, meeting the restaurant's quality and aesthetic expectations.
Monitor and maintain a smooth workflow during service, especially during peak hours.
Lead, coach, and motivate the kitchen staff to maintain a high-performing team.
Train new hires and provide continuous guidance to all team members on techniques, recipes, and restaurant standards.
Schedule and coordinate kitchen staff shifts, ensuring appropriate coverage.
Address team performance issues professionally and provide constructive feedback.
Enforce strict compliance with health, safety, and hygiene regulations.
Conduct regular inspections of food storage, preparation areas, and equipment to maintain pristine cleanliness.
Ensure adherence to food safety protocols, such as HACCP, and maintain proper documentation.
Monitor inventory levels and assist in ordering ingredients, ensuring freshness and minimizing waste.
Work with the Chef De Cuisine / Sous Chef to maintain food costs within budget while maintaining quality.
Perform regular inventory counts and ensure accurate stock rotation.
Collaborate with the Chef De Cuisine / Sous Chef on menu development and seasonal offerings.
Assist in testing and implementing new recipes and ensuring staff familiarity with menu changes.
Maintain portion control and consistency in flavor and presentation across all dishes.
Act as a bridge between the BOH and FOH teams, ensuring smooth communication and service.
Address and resolve any issues that arise in the kitchen during service.
Collaborate with FOH staff to accommodate guest requests or special dietary needs promptly and professionally.
Ensure all kitchen equipment is in proper working condition and report any issues to management.
Maintain a clean and organized workspace, including storage areas, refrigerators, and freezers.