Culinary Supervisor

Culinary Supervisor

The Culinary Supervisor supports daily kitchen operations by overseeing food preparation, ensuring quality standards are maintained, supervising kitchen associates during assigned shifts, and promoting a safe and efficient work environment. This position assists culinary leadership in achieving operational goals while ensuring excellent food quality and guest satisfaction.

Core Job Responsibilities

• Supervise kitchen associates during assigned shifts and provide daily direction and support.
• Assist in coordinating food preparation and production to ensure timely and efficient service.
• Monitor food quality, portion control, presentation, and consistency.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.
• Assist with training and onboarding associates to ensure adherence to company procedures and expectations.
• Help maintain appropriate inventory levels and communicate product needs to culinary leadership.
• Monitor proper food storage, labeling, rotation, and waste reduction practices.
• Support banquet, catering, and special event food production as needed.
• Assist with scheduling needs and daily staffing coordination.
• Complete opening and closing procedures and ensure kitchen readiness for service.
• Address operational issues during assigned shifts and communicate concerns to management.
• Assist in maintaining cleanliness, organization, and operational efficiency throughout all kitchen areas.
• Support various kitchen stations and production areas as business demands require.
• Attend departmental meetings and training sessions as required.
• Maintain flexibility in scheduling, including evenings, weekends, holidays, and other business needs.
• Demonstrates professionalism, dependability, and accountability.
• Responds positively to changing business needs and priorities.
• Maintains professional appearance and conduct in accordance with company standards.
• Promotes a positive and productive team environment.

Requirements

• Minimum 1 year of culinary or food service experience, preferably in a lead, supervisory, or kitchen leadership role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices.
• Ability to lead, motivate, and support team members in a fast-paced environment.
• Strong organizational, communication, and problem-solving skills.
• ServSafe or equivalent food safety certification required or obtainable within a designated timeframe.
• Experience in a hotel, restaurant, resort, or high-volume food service environment preferred.
• Basic computer, mathematical, and administrative skills.
• Ability to communicate effectively in English with guests, associates, and vendors