Culinary Supervisor Neon Pig

The Role The Culinary Supervisor position will report to the venue Chef de Cuisine and/or Sous Chef and will be responsible for coordinating the day-to-day operations of the venue kitchens.

Responsibilities:

• Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors. This can include written reports as needed or requested by venue Chefs or senior management.
• Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results.
• Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards.
• Ensure completion of all opening and closing duties
• Responsible for ensuring that the replenishment and rotation of stock is completed.
• High level of sanitation awareness and conscientiousness.
• Ability to follow directions precisely and consistently.
• Ensure proper food storage.
• Adheres to company guidelines and house rules, always exceeds guest expectations.
• Encourages teamwork with fellow associates and other departments within the facility.
• Maintains positive working relationship with all company team members.
• Motivates the team, stays positive and fosters active learning.
• Conducts meetings daily and additionally as needed and facilitates communication.
• Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces.
• Monitors facility maintenance.
• Plans food production based on expected number of guests.
• Monitor production using standardized recipes, and policies as well as food safety standards and procedures.
• Ensure quality and compliance on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly and monthly.
• Investigate and resolve complaints regarding food quality, guest service or facility cleanliness.
• Takes ownership of workspace safety, sanitation and efficiency.
• Must hold yourself to a high standard and lead by example.
• Ensure all required logs are maintained daily, weekly and/or monthly as needed.
• Assess staffing needs and communicate with the venue Chefs to schedule accordingly as well as cutting labor based on business needs.
• Monitors and ensures constant safety of team members. Instructing on proper procedures and/or PPE.
• Ensures that all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering and slip resistant shoes.
• Must maintain personal health and sanitation standards and keep good hygiene.
• Must always present professionally. Clean uniform, tidy appearance, hair covering and slip resistant shoes.
• Expected to maintain extensive knowledge of the outlet’s menu and all offerings we provide.

Other duties & responsibilities

• Assists the venue Chefs with special projects as needed
• Assists in recruiting and/or interviewing potential employees.
• Review procedures and operations to determine ways to improve services, performance and safety.
• Maintains superior attendance and punctuality.
• Attends mandatory meetings and training as needed.
• Always follow company policies, procedures, best practices as well as state and local laws.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system on the same day that the safety incident has been reported to you.