Toledo Complex Food & Beverage - Culinary Supervisor
About The Position
The Toledo Complex includes both the Huntington Center and the Glass City Center. The Office Supervisor provides administrative and operational support across both venues. Under the direction of the Executive Chef and/or Sous Chef, the Culinary Supervisor is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Culinary Supervisor ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team.
Requirements
- Strong attention to detail.
- Able to demonstrate flexibility and quickly adapt to changes.
- Ability to be self-motivated and work independently and work well as a team player.
- Ability to work in a fast-paced environment.
- Must be able to transport up to 60 pounds.
- Ability to move heavy (200+ pounds) wheeled carts
- Work independently, exercise judgement and initiative.
- Work in a fast-paced environment.
- Remain flexible and adjust to situations as they occur.
- Work effectively under pressure and/or stringent schedule and produce accurate results.
- Operate a personal computer using Outlook, Windows, Word, Excel, and other standard office equipment.
- Ability to understand and operate the property’s work order system to submit and complete work orders.
Responsibilities
- Maintain high standards of sanitation and cleanliness within the kitchen
- Support the Kitchen Manager in achieving and sustaining the highest possible Health Department rating
- Assist with training initiatives related to food safety, sanitation, and accident prevention
- Participate in recipe and technique development to ensure high-quality food preparation and presentation
- Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
- Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
- Collaborating with the Kitchen Manager on food production, menu development, and menu specifications—including pricing
- Check and taste food items prior to service or events to ensure quality standards are met
- Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
- Oversee kitchen opening and closing procedures, ensuring all duties are completed; serve as the final person to depart
- Conduct staff training sessions as assigned
- Perform other duties as assigned by the Kitchen Manager
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
