Culinary Supervisor Neon Pig

ASM Global•Thackerville, OK

1d•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 involves setting the pace and tone for the shift, motivating staff to work efficiently, and ensuring all menu food items are prepared in a timely manner according to company standards. The supervisor will oversee opening and closing duties, stock replenishment and rotation, and maintain a high level of sanitation awareness. They will also be responsible for proper food storage, adhering to company guidelines, fostering teamwork, and maintaining positive working relationships. The role includes conducting daily meetings, monitoring compliance with OSHA and health regulations, planning food production, ensuring quality and compliance, and investigating guest complaints. Ownership of workspace safety, sanitation, and efficiency is expected, with the supervisor leading by example. Maintaining required logs, assessing staffing needs, scheduling, and ensuring team member safety through proper procedures and PPE are key functions. Additionally, the supervisor must ensure employees are dressed appropriately and maintain personal health and sanitation standards, along with extensive knowledge of the outlet's menu.

Requirements

Must be at least 18 years of age.
Must have two (2) to three (3) years 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 orientated 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.

Responsibilities

Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors.
Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results.
Must be able to set up and 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.
High level of sanitation awareness and conscientiousness.
Ability to follow directions precisely and consistently.
Ensure proper food storage.
Adheres to company guidelines and house rules, always exceeds guest expectations.
Encourages teamwork with fellow associates and other departments within the facility.
Maintains positive working relationship with all company team members.
Motivates the team, stays positive and fosters active learning.
Conducts meetings daily and additionally as needed and facilitates communication.
Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces.
Monitors facility maintenance.
Plans food production based on expected number of guests.
Monitor production using standardized recipes, and policies as well as food safety standards and procedures.
Ensure quality and compliance on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly and monthly.
Investigate and resolve complaints regarding food quality, guest service or facility cleanliness.
Takes ownership of workspace safety, sanitation and efficiency.
Must hold yourself to a high standard and lead by example.
Ensure all required logs are maintained daily, weekly and/or monthly as needed.
Assess staffing needs and communicate with the venue Chefs to schedule accordingly as well as cutting labor based on business needs.
Monitors and ensures constant safety of team members. Instructing on proper procedures and/or PPE.
Ensures that all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering and slip resistant shoes.
Must maintain personal health and sanitation standards and keep good hygiene.
Must always present professionally. Clean uniform, tidy appearance, hair covering and slip resistant shoes.
Expected to maintain extensive knowledge of the outlet’s menu and all offerings we provide.
Assists the venue Chefs with special projects as needed
Assists in recruiting and/or interviewing potential employees.
Review procedures and operations to determine ways to improve services, performance and safety.
Maintains superior attendance and punctuality.
Attends mandatory meetings and training as needed.
Always follow company policies, procedures, best practices as well as state and local laws.
Report all safety incidents (injuries and illnesses) into the company’s risk management system on the same day that the safety incident has been reported to you.
Additional responsibilities may be assigned as business necessitates