Culinary Supervisor @ Sheraton in Brentwood, TN
About The Position
The Culinary Supervisor will play a pivotal role in overseeing the culinary operations within our organization, ensuring that all food services meet the highest standards of quality and safety. This position is responsible for managing kitchen staff, coordinating meal preparation, and maintaining inventory levels to support our financial investment activities. The Culinary Supervisor will also be tasked with developing menus that align with our corporate values and dietary guidelines, while also considering cost-effectiveness. Additionally, this role involves training and mentoring kitchen personnel to enhance their skills and ensure compliance with health regulations. Ultimately, the Culinary Supervisor will contribute to creating a positive dining experience that supports the well-being of our employees and clients.
Requirements
- High school diploma or equivalent; culinary degree preferred.
- Minimum of 3 years of experience in a culinary supervisory role.
- strong leadership abilities, which are essential for managing a diverse kitchen team and ensuring smooth operations.
- Culinary expertise is crucial, as the supervisor will need to create and oversee menu development while maintaining high standards of food quality.
- Effective communication skills are necessary for training staff and collaborating with other departments to meet organizational goals.
- Additionally, organizational skills will be utilized in managing inventory and ensuring compliance with health regulations.
Nice To Haves
- Experience in a corporate or institutional dining environment.
- Knowledge of nutrition and dietary restrictions.
- Preferred skills, such as knowledge of nutrition, will enhance the supervisor's ability to cater to various dietary needs, further enriching the dining experience.
Responsibilities
- Supervise daily kitchen operations and manage kitchen staff to ensure efficient workflow.
- Develop and implement menus that cater to diverse dietary needs while maintaining budgetary constraints.
- Monitor food safety and sanitation practices to comply with health regulations.
- Conduct regular inventory checks and manage food supplies to minimize waste and control costs.
- Train and mentor kitchen staff, providing guidance on culinary techniques and best practices.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
Number of Employees
251-500 employees
