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.