Culinary Supervisor - Towson University - Residential

Aramark•TOWSON, MD

2d•$22 - $24•Onsite

About The Position

The Culinary Supervisor supports back of the house cooks, food prep workers and front of house grill cooks to ensure that meal and food items are prepared in accordance with production requirements. The Culinary Supervisor trains workers in methods of performing duties and assigns/coordinates work to promote efficiency of operation, and actively works with team on food preparation and production.

Requirements

Minimum of 2 years of experience working in kitchen operations environment
ServSafe Certification
Must be able to work independently with limited supervision.
Must be willing to perform a variety of tasks as assigned.
Must be well groomed and always maintain a high level of professionalism.

Nice To Haves

Previous supervisory experience recommended.
Experience working within a union environment is preferred.
Must be willing to work a flexible schedule to include early mornings, late evenings, weekends, and holidays.

Responsibilities

Directly supervise a team of workers based on account staffing needs including but not limited to supervisors, utility workers and culinary workers
Trains and coaches both union and non-union hourly associates under the direction of management, on proper food safety and sanitation procedures, cooking methods, etc.
Engages, motivates and inspires subordinate associates to success via the use of recognition and reward programs as well as the Engagement Playbook.
Ensures the operation has a team work ethic to support a healthy work environment free from harassment. Follows performance management and disciplinary action processes, under the direction of management, to ensure associates are held accountable to meeting job expectations
Showcases Aramark initiatives and standards for production and food display to ensure we meet and exceed customer expectations.
Oversees and actively advises on food production activities for the operation.
Aids in implementation and adherence to all Aramark catering initiatives and guidelines.
Work closely with the unit Chef/Production Manager to master recipe execution and food displays that keep up with trends in the industry.
Follows daily schedule of hourly associates to ensure proper time clock use occurs.
Works with front of house team on portion control to ensure proper serving utensils are used to deliver food and beverages as promised.
Collaborates with Production Manager to complete and review production sheets/tablets for kitchen associates and provide guide for product ordering and parts.
Oversees proper production of recipes and event menus throughout the day and corrects issues before completion.
Assists with inventory management and control as well as SAFE Quality Assurance audits.
Ensures kitchen staff arrive on time for shift and leave on time as dictated by the schedule.
Completes accurate weekly and monthly inventories of all products to ensure proper financial reporting.
Maintains and secures company assets (i.e., carts, refrigeration units, tablets, mobile heating units, etc.)
Creates and maintains a culture of safety to ensure that associates follow the initiatives established by the Aramark SAFE program.
Ensure food items are stored in a safe, organized, and hazard-free environment.
Oversee the safety and sanitation of workstations including floors, worktables, walls, refrigerators, equipment, and utensils including preventative maintenance checklists.
Maintains logs on all maintenance required on equipment including food safety, temperatures, and corrective actions, as necessary.
Promptly report work related accidents or injuries through the proper channels.
Coordinate and execute an emergency response plan which may include building evacuation, CPR/first aid, or other emergency management, as necessary.
May support or assist catering events, “pop-up” stations and other campus events or departments on occasion.
May coordinate seasonal marketing initiatives, new menu product roll outs, and seasonal drink offerings.
Other duties as assigned in the event the supervisor’s skills/experience would be vital to initiate, coordinate, or complete any given task, assignment or program. This includes specific duties that may be unique to retail locations and/or catering operations.