Culinary Supervisor in Midland, Michigan at Charlestowne Hotels

The Culinary Supervisor is responsible for assisting with all aspects of food production and completing daily production lists assigned by Chef based on house counts.

PRIMARY RESPONSIBILITIES:

• Checks with Chef/Sous Chef for daily objectives.
• Confirms the daily specials and methods of preparation, as well as presentation.
• Ensures that all dishes are prepared and presented in accordance with the Chef's standards.
• Communicates with Chef on the production status for the next day before completing the shift.
• Ensures that their work station has a proper level of par stocks and supplies according to the menu and daily specials.
• Checks mis en place levels and adjust accordingly.
• Maintains a clean and sanitary work station at all times in compliance with all state and federal regulations.
• Assist with the kitchen line functions as directed by the Executive or Sous Chef.
• Assist in the training, development, scheduling, and directing of line level associates.
• Perform other duties as assigned by the Executive or Sous Chef that depends on the need and at the discretion of the company.

QUALIFICATIONS:

• High school diploma and three years of job related experience.
• Degree from an accredited culinary institution preferred.
• ServSafe certification is a plus.
• Excellent verbal and written communication skills.
• Ability to adapt to change and successfully manage stressful and/or emergency situations.
• Vast knowledge of federal and state health codes.
• Ability to read, write, convert measurements, and follow a recipe.
• Must be flexible with shift availability and willing to work nights, weekends and holidays based on business demands.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 30 lbs.
• Occasionally lifting, moving, or carrying objects up to 50 lbs.
• Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc.
• Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.