Culinary Supervisor - High Point Univ - Kazoku Restaurant

Culinary Supervisor - High Point Univ - Kazoku Restaurant

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job responsibilities include supervising and participating in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. The Culinary Supervisor will also ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage. Proper handling of all food products and equipment is required to ensure food safety and kitchen standards are adhered to at all times. Cleanliness and high sanitation standards must be maintained at all times. The Culinary Supervisor will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate.

Qualifications include two to three years' experience in a related culinary position, two to three years of post-high school education, preferably a culinary degree, advanced knowledge of the principles and practices within the food profession, experiential knowledge required for management of people and/or problems, excellent oral, reading, and written communication skills, and a willingness to be hands on with staff and operations and to work event-based hours that include evenings and weekends.