Culinary Supervisor Neon Pig

Legends Global•Thackerville, OK

4d•Onsite

About The Position

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. This role requires a high level of sanitation awareness, the ability to motivate staff, and ensure all menu items are prepared to company standards. The supervisor will also be responsible for planning food production, monitoring compliance with safety regulations, and investigating guest complaints.

Requirements

Must be at least 18 years of age.
Two (2) to three (3) years of experience 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-oriented 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 looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job-specific safety training.
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.

Nice To Haves

Professional training through culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.

Responsibilities

Coordinate day-to-day operations of the venue kitchens.
Communicate regularly with venue Chefs regarding kitchen staff, vendors, and visitors.
Set the pace and tone for the shift, motivating staff to work efficiently.
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.
Maintain a high level of sanitation awareness and conscientiousness.
Follow directions precisely and consistently.
Ensure proper food storage.
Adhere to company guidelines and house rules, always exceeding guest expectations.
Encourage teamwork with fellow associates and other departments.
Maintain positive working relationships with all company team members.
Motivate the team, stay positive, and foster active learning.
Conduct daily meetings and facilitate communication.
Monitor compliance with OSHA, health, and fire regulations regarding food preparation and kitchen spaces.
Monitor facility maintenance.
Plan food production based on the expected number of guests.
Monitor production using standardized recipes, policies, and food safety standards.
Ensure quality and compliance on a daily basis.
Develop specific goals and plans to prioritize, organize, and accomplish tasks.
Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness.
Take ownership of workspace safety, sanitation, and efficiency.
Lead by example and uphold high personal standards.
Ensure all required logs are maintained.
Assess staffing needs and communicate with venue Chefs for scheduling, including adjusting labor based on business needs.
Monitor and ensure the constant safety of team members, instructing on proper procedures and PPE.
Ensure all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering, and slip-resistant shoes.
Maintain personal health and sanitation standards and good hygiene.
Present professionally at all times.
Maintain extensive knowledge of the outlet’s menu and all offerings.
Assist venue Chefs with special projects as needed.
Assist in recruiting and/or interviewing potential employees.
Review procedures and operations to identify areas for improvement in services, performance, and safety.
Maintain superior attendance and punctuality.
Attend mandatory meetings and training as needed.
Follow company policies, procedures, best practices, and state and local laws.
Report all safety incidents into the company’s risk management system on the same day.
Perform additional responsibilities as assigned.