Culinary Supervisor - Boathouse
Culinary Supervisor - Boathouse
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
*We are a drugfree workplace. Preemployment screenings and background checks will be conducted for all viable candidates.*
POSITION: Culinary Supervisor
DEPARTMENT: CULINARY
REPORTS TO: Executive Chef / Sous Chef
REQUIREMENTS:
- Three years progressively responsible culinary experience in the relevant cuisine.
- Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experience
SUMMARY:
To provide culinary administrative and leadership assistance to the Executive Chef. The kitchen supervisor ensures effective efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.
ESSENTIAL FUNCTIONS:
- Assist the Chefs in the design and implementation of menus appropriate to the outlet
- Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
- Plan and organize production purchasing and scheduling
- Establish professional demeanor and standards of the management team for the outlet
- Delegate responsibility effectively to use the strengths of the entire culinary team
- Assist the Chef in the performance of administrative tasks
- Maintain proper maintenance of all walkin coolers and storage areas
- Monitor daily food production with handson control
- Demonstrate a thorough mastery of all cooking techniques: saut braise poach grill poele fry steam etc.
- Possess a thorough knowledge of methods of preparation of stocks classical and modern sauces
- Demonstrate knowledge of all meat and fish butchery and portioning
- Create innovative dishes and plate presentations
- Work quickly and efficiently to meet deadlines and demands of business
- Check staffing uniforms daily production sheets etc
- Check production for all meal periods to ensure consistency
- Train staff on all menu items
- Demonstrate responsibility for food and labor costs in outlet
- Attend regular staff meetings and represent the Chef in his absence
PHYSICAL REQUIREMENTS:
Position:
- Standing/walking
- Forward bend squat forward reach to retrieve items from cabinets
- Repetitive forward bend of head/neck
- Lifting through height of 6 to 5(squatting or forward bend) from dolly to refrigerator shelves
- Carrying boxes/bags of food a distance of 10 feet
- Shoulder motions below 90 degrees shoulder flexion
- Gross grasp to hold tongs spoons
- Repetitive elbow motion in midrange for chopping
- Repetitive wrist motions through partial range for stirring andchopping
Forces:
- boxes of celery potatoes carrots etc.: 50 lbs. ea.
- pots of food: 2550 lbs.
- stirring food: 510 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad
Repetitions:
- * Standing virtually all day (most standing is in one spot by stove)
- * Walking: occasionally
- * Lifting from dolly to refrigerator: 1020 minutes 2 x day
- * Forward flexion of head/neck: during all stirring and chopping Tasks
- * Stirring chopping: repetitive and very frequent
Environment: Most of shift is spent standing in front of hot stoves or ovens
Sensory: High abilities with touch sight hearing smell and taste
EEO/M/F/V/D
Required Experience:
Manager
Employment Type
Full-Time
