Culinary Supervisor

LM SERVICES CORPORATION•St. Louis, MO

1d•$18•Onsite

About The Position

The Culinary Supervisor is responsible for culinary tasks focusing on proper preparation, set up and execution of items including, but not limited to soups, sauces, proteins, starches and vegetables. Provides limited direction based on the Executive Chef for the kitchen staff in food preparation and tasks. The culinary work in this position will follow LM Services commitments to sustainability and proper health and safety guidelines.

Requirements

Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large colume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets and convention ovens.
Ability to follow all Health & safety standards.
Posses the ability to meet specific uniform standards for this position.
Utilize all Personal Protective Equipment (PPE) per LM Services guidelines.
Ability to withstand hot temperatures as generated by ovens, grills and fryers.
Ability to read, understand and speak basic English to perform essential functions of the job.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients and other associates of the organization.
Must be able to exert well-paced ability to maneuver between functions occuring simultaneously.
Must be able to lift trays of food or food items weighing up to 30 pounds frequently.
Must be able to push and pull cards and equipment weighing up to 250 pounds.
High school or equivalent education required.
Minimum of three years culinary service background and with at least one-year kitchen management required.

Nice To Haves

Bachelor’s Degree preferred.

Responsibilities

Perform quality work within deadlines with or without direct supervision.
Interact professionally with other associates, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other associates and organizations.
Wash, peel, cut and seed vegetables and fruits.
Weigh and measure designated ingredients.
Prepare proteins in correct quantities.
Coordinate with the Chef to distribute prep lists for the other stations daily.
Coordinate with the Chef's inventory needs.
When the Chef is unable to be present, be responsible for ordering and physical inventory.
Responsible for weekly physical inventory of designated locations.
Carries pans, kettles and trays of food to and from workstations, stove and refrigerator.
Properly stores foods in designated areas following wrapping, dating and rotation procedures.
Store daily deliveries in a timely manner.
Clean designated work areas, equipment and utensils.
Distributes supplies, utensils and portable equipment.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control, including time and temp logs.
Communicate with those responsible to make sure all stations or sections are set up in time for service.
Serves customers in efficient and friendly manner.
Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe and safety requirements.