Culinary Supervisor

Position Title: Culinary Supervisor
Department: Kitchen
Reports To:  
Date Written/Revised: July 8, 2014

POSITION SUMMARY
The Culinary Supervisor is responsible for culinary tasks focusing on proper preparation, set up and execution of items including, but not limited to soups, sauces, proteins, starches and vegetables. Provides limited direction based on the Executive Chef for the kitchen staff in food preparation and tasks. The culinary work in this position will follow LM Services commitments to sustainability and proper health and safety guidelines.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS
Perform quality work within deadlines with or without direct supervision.
Interact professionally with other associates, customers and suppliers.
Work effectively as a team contributor on all assignments.
Work independently while understanding the necessity for communicating and coordinating work efforts with other associates and organizations.
Wash, peel, cut and seed vegetables and fruits. Weigh and measure designated ingredients.
Prepare proteins in correct quantities.
Coordinate with the Chef to distribute prep lists for the other stations daily.
Coordinate with the Chef's inventory needs.
When the Chef is unable to be present, be responsible for ordering and physical inventory.
Responsible for weekly physical inventory of designated locations.
Carries pans, kettles and trays of food to and from workstations, stove and refrigerator.
Properly stores foods in designated areas following wrapping, dating and rotation procedures.
Store daily deliveries in a timely manner.
Clean designated work areas, equipment and utensils. Distributes supplies, utensils and portable equipment.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control, including time and temp logs.
Communicate with those responsible to make sure all stations or sections are set up in time for service.
Serves customers in efficient and friendly manner. Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe and safety requirements.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large colume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets and convention ovens.
Ability to follow all Health & safety standards.
Posses the ability to meet specific uniform standards for this position.
Utilize all Personal Protective Equipment (PPE) per LM Services guidelines.
Ability to withstand hot temperatures as generated by ovens, grills and fryers.
Ability to read, understand and speak basic English to perform essential functions of the job.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients and other associates of the organization.
Must be able to exert well-paced ability to maneuver between functions occuring simultaneously.
Must be able to lift trays of food or food items weighing up to 30 pounds frequently.
Must be able to push and pull cards and equipment weighing up to 250 pounds.
 

QUALIFICATION STANDARDS

EDUCATION AND EXPERIENCE
High school or equivalent education required.  Bachelor’s Degree preferred. Minimum of three years culinary service background and with at least one-year kitchen management required.

GROOMING
All associates must maintain a neat, clean and well groomed appearance (specific standards available).

FLSA Designation nonexempt

OTHER
Upon employment all associates are required to comply with the standards, rules and regulations which may be established by the Company and updated from time to time. Associates who violate property rules or have irregular attendance will be subject to disciplinary action, up to and including termination of employment.

The Hospitality business functions seven days a week, twenty-four hours a day. Due to the cyclical nature  of the hospitality industry, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the property. Associates may also be required to attend group and/or department meetings in addition to the work shift as necessary. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

I have read, or have had read to me the preceding job description. I agree to follow it to the best of my ability.