Culinary Supervisor
SUMMARY
This position is a hourly position, working up to a supervisor position [and/or Cook I]in charge of the line shift production of a particular food production station[s] learning to execute all daily operational duties and about supervising the culinary staff utilizing the WLW SOP’s and standards.
RESPONSIBILITIES
- This is a Supervisor in training position, full job description and all job duties will be learned and practiced In the interim they are mentoring Cooks III, interns & stewards along with daily preparation and production of their food outlet
- Utilize all F&B WLW SOP’s local health department regulations, and federal guidelines
- Inspect all foods received for freshness and proper specifications
- Store all raw foods and prepared items using all mandated procedures
- Follow all use records and procedures for food prep in accordance with HACCP
- Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination
- Help supervise the stewarding department and mentor them for potential lateral or cook positions
- Ensure all recipes and portion use records are followed
- Be aware of all guest corporate feedback scores and conspire for positive influence on rankings
- Foster a climate of cooperation and respect between coworkers
- Mentor all associates for career development and advancement
COMPETENCIES
- Creativity
- Energy
- Excellence
- Oral Communication
SKILLS
- Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
- All Cooking and preparation equipment knowledge
- Knife skills
- Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.
EDUCATION/EXPERIENCE
- Culinary Education or apprenticeship preferred but not mandatory
WORKING CONDITIONS
- 75% Physical and 25% Cerebral