Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,470.00 - $116,870.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Our esteemed culinary establishment is dedicated to excellence in food preparation and service, catering to a diverse clientele including patients, cafeteria patrons, and catering functions. Known for its commitment to quality and innovation, the company fosters a professional and collaborative work environment that supports career growth and culinary excellence. As a prominent player in the hospitality and healthcare food service industry, we emphasize the importance of health, safety, and customer satisfaction in every aspect of our operations.
We are currently seeking an experienced Culinary Supervisor to join our dynamic team. This full-time position offers competitive compensation with salary details ... Show More
We are currently seeking an experienced Culinary Supervisor to join our dynamic team. This full-time position offers competitive compensation with salary details ... 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
- knowledge of cooking techniques and sanitation regulations
- strong communication skills
- ability to train and motivate staff
- experience in menu planning and recipe development
Job Qualifications
- Associate's Degree or equivalent combination of education and related experience
- 4-6 years of relevant culinary experience
- 0-2 years of leadership or management experience
- knowledge of cooking techniques and sanitation regulations
- strong communication skills
- ability to train and motivate staff
- experience in menu planning and recipe development
- familiarity with kitchen equipment and safety standards
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
- 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
- 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 entrées, 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 as needed
- 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
OysterLink simplifies hospitality hiring.
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