Culinary Supervisor in Indianapolis, Indiana at StepStone Hospitality Inc.

The Culinary Supervisor supports daily kitchen operations by overseeing food preparation, ensuring quality standards are maintained, supervising kitchen associates during assigned shifts, and promoting a safe and efficient work environment. This position assists culinary leadership in achieving operational goals while ensuring excellent food quality and guest satisfaction.

Core Job Responsibilities

• Supervise kitchen associates during assigned shifts and provide daily direction and support.
• Assist in coordinating food preparation and production to ensure timely and efficient service.
• Monitor food quality, portion control, presentation, and consistency.
• Ensure compliance with all food safety, sanitation, and workplace safety standards.
• Assist with training and onboarding associates to ensure adherence to company procedures and expectations.
• Help maintain appropriate inventory levels and communicate product needs to culinary leadership.
• Monitor proper food storage, labeling, rotation, and waste reduction practices.
• Support banquet, catering, and special event food production as needed.
• Assist with scheduling needs and daily staffing coordination.
• Complete opening and closing procedures and ensure kitchen readiness for service.
• Address operational issues during assigned shifts and communicate concerns to management.
• Assist in maintaining cleanliness, organization, and operational efficiency throughout all kitchen areas.
• Support various kitchen stations and production areas as business demands require.
• Attend departmental meetings and training sessions as required.
• Maintain flexibility in scheduling, including evenings, weekends, holidays, and other business needs.
• Demonstrates professionalism, dependability, and accountability.
• Responds positively to changing business needs and priorities.
• Maintains professional appearance and conduct in accordance with company standards.
• Promotes a positive and productive team environment.

• Minimum 1 year of culinary or food service experience, preferably in a lead, supervisory, or kitchen leadership role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices.
• Ability to lead, motivate, and support team members in a fast-paced environment.
• Strong organizational, communication, and problem-solving skills.
• ServSafe or equivalent food safety certification required or obtainable within a designated timeframe.
• Experience in a hotel, restaurant, resort, or high-volume food service environment preferred.
• Basic computer, mathematical, and administrative skills.
• Ability to communicate effectively in English with guests, associates, and vendors