Culinary Supervisor, Chalkboard Restaurant, Ambassador Hotel

Coury Hospitality•Tulsa, OK

About The Position

The Culinary (Kitchen) Supervisors oversee all staff that work in the kitchen, which includes dishwashers, line cooks and any other staff that are part of the kitchen experience in the restaurant. Overall responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to supervise all kitchen staff and guide them to deliver quality food on time.

Requirements

A minimum of 2 years culinary career progression experience required in a fast paced free standing restaurant or hotel restaurant.
Variety of cuisine exposure.
High energy and excellent communication skills needed.
Adaptable, friendly, and approachable demeanor.
The ability to handle stress situation with ease and comfort.

Nice To Haves

Culinary training preferred not required.

Responsibilities

Coaches, motivates, and inspires culinary team.
Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom and purchases or requisitions food items and kitchen supplies.
Plans or participates in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers.
Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
Supervises cooking staff and ensures cleanliness of kitchen and ensures the proper maintenance for all equipment.
Supervises all cooking and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
Supervises workers engaged in inventory, storage, and distribution of all food and supplies.
Purchases food products, kitchen supplies, and equipment, or requisitions them from an entity or leader.
Onboards and trains all new culinary staff.
Performs other duties as requested based upon business needs/demands.
May assist in setting prices to be charged for food items.
May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.
May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.
The ability to enforce health and safety codes for the betterment of the team, property and company.