Culinary Supervisor - Yellow Pony

Columbus Hospitality•Ocala, FL

51d•Onsite

About The Position

The World Equestrian Center-Ocala is currently seeking at this time, Culinary Supervisor to join our culinary team. The Culinary Supervisor will assure our guests experience is consistently maintained through supervision; Supervise kitchen staff in the Chef's absence, ensuring the best quality food is served to guests in a timely manner. To promote the World Equestrian Centers mission and vision statement through continual demonstration of actions.

Requirements

5 years of culinary experience required
Must be able to understand, read and write English
Must have excellent attention to detail
Basic knowledge of Microsoft Office
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

Train and supervise kitchen staff in the property preparation of menu items, equipment, and safety measures.
Evaluate performance, give guidance as necessary to produce quality products.
Visually inspect, select, and use only the highest quality product in preparation of menu items.
Reads and employs math skills for following recipes.
Prepares requisitions for supplies and food items for production in workstation.
To ensure effective stock rotation and maintain stock levels to include storage and use of equipment
Always follow procedures for food controls
To assist with maintaining and improving departmental operating standards
To assist with leading and motivating the departmental team to promote good team member morale and ensure a high level of commitment and pride
To be fully aware of and comply with the World Equestrian Centers company rules and regulations as identified in the company policy.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Observes production flow and adjusts as needed to control costs.
Monitors to ensure proper receiving, storage (including temperature-settings) and rotation of food products to comply with the Health Department regulations, including coverage, labeling, dating, and placing items in property container to ensure product freshness.
Provide direction to team members regarding operational and procedural issues
Have complete knowledge of all policies, standards and procedures of the department
Be familiar with resort services, amenities, and outlet
Available for work assignments outside of associate's customary work schedule. This may include evenings, overnight, weekends and holidays
Adherence to all safety rules and regulations
Compliance with all properties policies and procedures and described and communicated by management