Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
The Rhode Island School of Design (RISD) Dining is a renowned institution known for its commitment to exceptional culinary artistry and hospitality. RISD Dining operates an in-house dining and catering program that emphasizes seasonally-inspired menus developed in collaboration with local farms. This approach not only supports local agriculture but also ensures fresh, high-quality ingredients are used to deliver outstanding dining experiences to the RISD community and beyond. The dining service team is dedicated to culinary innovation, cultural diversity, and sustainability, reflecting the values of the broader RISD academic community. RISD Dining prides itself on creating a welcoming environment that values teamwork, creativity, and professionalism, making it a unique place for culinary professionals committed to excellence and community engagement.
The position of Culinary Production Supervisor plays a critical role within RISD Dining by leading and supporting the culinary team to achieve the highest standards in food preparation and presentation. This full-time role requires a candidate with advanced culinary skills and experience in high-volume, fast-paced kitchen environments, preferably with a background in commissary production kitchens or catering operations. The supervisor will work closely with the Executive Chef to design, develop, and execute seasonal recipes and menus that reflect authentic international cuisines, including but not limited to Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino dishes. The supervisor is responsible for ensuring that recipes are accurate, production is efficient, and that all food safety and sanitation standards are rigorously upheld.
As a key leadership figure, the Culinary Production Supervisor trains new and existing kitchen staff, manages daily culinary operations, and oversees purchasing and inventory control. The supervisor also plays an essential role in maintaining the cleanliness and functionality of kitchen equipment and workspaces, implementing cleaning schedules and standard operating procedures. Strong emphasis is placed on staff development, with the supervisor conducting performance evaluations, managing schedules, and fostering a positive team environment focused on customer satisfaction and continuous improvement. This role requires proficiency in culinary arts, strong communication skills, and a commitment to cultural sensitivity and authenticity in international cuisines. The position offers a dynamic and rewarding career opportunity within a prestigious educational institution renowned for its artistic and innovative culture. Applicants must be prepared to work varied hours, including daytime, evening, and weekend shifts, to support the school's operational needs year-round.
The position of Culinary Production Supervisor plays a critical role within RISD Dining by leading and supporting the culinary team to achieve the highest standards in food preparation and presentation. This full-time role requires a candidate with advanced culinary skills and experience in high-volume, fast-paced kitchen environments, preferably with a background in commissary production kitchens or catering operations. The supervisor will work closely with the Executive Chef to design, develop, and execute seasonal recipes and menus that reflect authentic international cuisines, including but not limited to Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino dishes. The supervisor is responsible for ensuring that recipes are accurate, production is efficient, and that all food safety and sanitation standards are rigorously upheld.
As a key leadership figure, the Culinary Production Supervisor trains new and existing kitchen staff, manages daily culinary operations, and oversees purchasing and inventory control. The supervisor also plays an essential role in maintaining the cleanliness and functionality of kitchen equipment and workspaces, implementing cleaning schedules and standard operating procedures. Strong emphasis is placed on staff development, with the supervisor conducting performance evaluations, managing schedules, and fostering a positive team environment focused on customer satisfaction and continuous improvement. This role requires proficiency in culinary arts, strong communication skills, and a commitment to cultural sensitivity and authenticity in international cuisines. The position offers a dynamic and rewarding career opportunity within a prestigious educational institution renowned for its artistic and innovative culture. Applicants must be prepared to work varied hours, including daytime, evening, and weekend shifts, to support the school's operational needs year-round.
Job Requirements
- Must have an associate degree in Culinary Arts or equivalent
- Minimum of three to five years supervisory experience in a fast-paced kitchen
- Rhode Island sanitation/ServSafe certification or must obtain during orientation
- Strong oral and written communication skills
- Ability to work independently and collaboratively
- Proficiency in Microsoft Office software
- Willingness to work varied hours including evenings and weekends
- Commitment to food safety and sanitation standards
- Physical ability to maintain kitchen cleanliness and manage equipment
Job Qualifications
- Associate degree in Culinary Arts or equivalent combination of education and experience
- Minimum 3 to 5 years of progressive supervisory kitchen experience in a high-volume environment
- Proficiency in culinary techniques such as charcuterie, garde manger, sauce production, and meat fabrication
- Strong oral and written communication skills
- Ability to work independently and as part of a team
- Rhode Island sanitation/ServSafe certification or willingness to obtain
- Proficient in Microsoft Office and kitchen management software
- Experience with international cuisines including Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino cuisines preferred
Job Duties
- Develop and assist in creating seasonal recipes and menus with the Executive Chef
- Supervise daily production of recipes and ingredient preparation
- Provide leadership and direction to culinary staff and utility personnel
- Train new employees and provide ongoing staff development
- Maintain cleanliness and sanitation of kitchen and food preparation areas
- Monitor food safety standards including temperature control and personal hygiene
- Evaluate menu quality, presentation, seasoning, and customer feedback
- Manage purchasing, inventory, and supplies for kitchen operations
- Test new products and recommend improvements
- Oversee kitchen equipment maintenance and repair
- Conduct daily pre-meal meetings to coordinate staff
- Perform staff evaluations, create schedules, and handle vacation requests
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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