Culinary Supervisor

Position Summary The Culinary Supervisor is responsible for culinary tasks focusing on the proper preparation, set‑up, and execution of items including soups, sauces, proteins, starches, and vegetables. The role provides limited direction based on the Executive Chef for kitchen staff in food preparation and tasks while following LM Services commitments to sustainability and health and safety guidelines. Essential Functions 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 coordinating and communicating 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 other stations daily. Coordinate with the Chef’s inventory needs and, when the Chef is absent, manage ordering and physical inventory. Conduct weekly physical inventory of designated locations. Transport pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Store foods in designated areas following wrapping, dating, and rotation procedures. Store daily deliveries in a timely manner. Clean designated work areas, equipment, and utensils; distribute supplies, utensils, and portable equipment. Utilize approved food production standards to ensure proper quality, serving temperatures, and standard portion control, including time and temperature logs. Ensure stations or sections are set up in time for service. Serve customers efficiently and friendlily, resolving customer concerns. Interact with co‑workers to ensure compliance with company service standards, inventory, and cash control procedures. Assure compliance with all sanitation, ServSafe, and safety requirements. Job Knowledge, Skills, and Abilities 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 volume culinary equipment, including grill, fryers, steamers, tilt skillets, and conventional ovens. Ability to follow all health and safety standards. Ability to maintain the required uniform standards for the position and utilize all personal protective equipment (PPE) per LM Services guidelines. Physical stamina to withstand hot temperatures generated by ovens, grills, and fryers. Basic English reading, writing, and speaking skills to perform essential functions. Ability to present information effectively in one‑on‑one and small group situations to customers, clients, and other associates. Ability to maneuver between simultaneous tasks. Physical capability to lift trays of food or food items weighing up to 30 pounds frequently and to push and pull equipment weighing up to 250 pounds. Qualifications High school or equivalent education required; Bachelor’s Degree preferred. Minimum of three years culinary service background and at least one year kitchen management experience. FLSA designation: non‑exempt. Compliance with company standards, rules, and regulations upon employment. #J-18808-Ljbffr