Culinary Supervisor

Payrate is $64,350 Annually

Job Description:

The Culinary Supervisor responsibly is to participate and supervise in the preparation, production, and service of menu items according to the direction of the Executive Chef and Sous Chef.

Core Responsibilities:

• Maintains clean and orderly culinary outlets to comply with the local and State of New York’s health regulations.
• To oversee the daily food preparation in the Kitchens and external events.
• To open and/or close kitchen to Chef’s standards.
• Cook food to specifications set forth, and to palatable finish.
• Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up.
• Maintain orderly and clean workstations.
• Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties.
• To maintain and check proper stocking.
• To maintain and check par levels of prepped product.
• Responsible for baseline food preparation.
• With help of Executive Chef / Sous Chef will guide and motivate staff.
• Responsible for tracking of product waste and rotation.
• Report to Chef with any staff discrepancies that cannot be handled alone.
• Responsible of checking and filling out of prep sheets.
• Responsible for proper portion control.
• Responsible over all cleanliness of kitchen and walk-in coolers and freezers.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Coordinates and maintains all shipping and receiving of deliveries.
• Prepares and assists Chef of all scheduling and time keeping in the time management system.
• Order all food, paper goods and cleaning supplies for kitchen areas.

• Must Role Model Company guest service program.
• Other duties as assigned.

Qualifications/Requirements:

• High School diploma or equivalent required.
• Previous cooking experience required.
• Culinary Education preferred.
• Must be able to obtain a New York State Gaming License.
• Ability to read and understand recipes and food abbreviations.
• Basic math skills: ability to understand, calculate and follow recipe measurements and proportions.
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to handle or operate dangerous kitchen equipment.

• Frequently required to reach up to 7 feet, twist at waist, and climb ladder, bend and/or squat.

• Kitchen environment – noise levels may be moderate to high.
• Works frequently in a hot and damp environment.
• In contact with sharp knives, slicers, boiling liquids, hot pans, etc.
• Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds, and burns, slipping and tripping.
• Frequently immerses hands in water.
• Weekends, Holidays, and swing shift work may be required.