Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,470.00 - $116,870.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Training and Development
meal discounts
Job Description
This job opportunity is offered by a reputable organization seeking to employ a highly skilled culinary supervisor to oversee their culinary team. The company is committed to delivering high-quality food services across various functions, including patient meals, cafeteria services, and catering operations. As a leader in the culinary field, the organization prioritizes food safety, quality, and customer satisfaction, emphasizing menu planning, team development, and operational excellence.
The role of Culinary Supervisor is pivotal in ensuring the smooth operation of the kitchen and meal preparation processes. This position requires a candidate to lead and motivate culinary staff, plan menus in colla... Show More
The role of Culinary Supervisor is pivotal in ensuring the smooth operation of the kitchen and meal preparation processes. This position requires a candidate to lead and motivate culinary staff, plan menus in colla... Show More
Job Requirements
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
Job Qualifications
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
- knowledge of cooking techniques, safety and sanitation regulations
- ability to develop and standardize recipes
- skills in menu planning and food production management
- strong supervisory and communication skills
Job Duties
- Promotes culinary department goals by selecting, motivating, and training capable team members
- leads the activities of assigned culinary team members by communicating and providing guidance toward achieving department objectives
- supervises, hires, trains, disciplines and evaluates the performance of staff
- provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures
- ensures performance appraisals are completed in a timely manner
- prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements
- develops, selects and standardizes production recipes
- establishes presentation techniques and quality standards
- plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information
- develops recipes and plans menus for patients, cafeteria and catering functions
- assists management in menu planning for patients, cafeteria and catering functions
- generates and posts daily food production sheets based on estimated food consumption
- prepares all food items appropriate for each meal period including entrees, side dishes, convenience items, desserts
- may adjust staff work flow to ensure timely output of meals
- removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service
- prepares food items according to established recipes and menus
- utilizes various kitchen utensils and equipment in safe and efficient manner
- provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices
- places food items in appropriate cooking pans and cooks according to menu requests
- portions food products according to established portion control guidelines
- places panned food on meal tray assembly line and/or serves food according to menu requests
- removes unused food and wraps, dates, labels and stores accordingly
- discards food not meeting time and temperature guidelines
- complies with all applicable sanitation, safety and fire regulations
- cleans respective work area, equipment and utensils
- informs executive chef of inventory overages or shortages
- reports any malfunctioning equipment or utensils to executive chef
- addresses and resolves customer questions and/or complaints
- escalates issues to executive chef, as required
- performs related duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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