Employee Meal Supervisor

Employee Meal Supervisor

JOB DESCRIPTION

Position Title: Employee Meal Supervisor Related Titles: Cook; Line Cook; Shift Leader; Banquet Cook Reports to: Banquet Chef, Executive Chef, Executive Sous Chef, Senior Sous Chef

Supervises: Kitchen hourly staff

Position Summary:

As the Employee Meal Supervisor at Westwood Country Club, you will play a vital role in ensuring the satisfaction and well-being of our dedicated staff members. Your culinary expertise, attention to detail, and ability to create delicious and nutritious meals will contribute to a positive work environment and foster a sense of community among our employees. You will be responsible for preparing meals that meet the highest standards of taste, presentation, and food safety. This is a Full-Time, Hourly position.

Essential Job Functions: *including but not limited to*

•Menu Planning: Collaborate with the Banquet Chef, Executive Chef, and management to design diverse and balanced menus for employee meals. Consider dietary restrictions, cultural preferences, and seasonal availability of ingredients.

•Meal Preparation: Execute the planned menus, prepare ingredients, and cook meals to perfection. Ensure timely delivery of meals according to the designated schedule.

•Quality Control: Maintain consistent quality and taste of dishes by adhering to established recipes and cooking techniques. Conduct taste tests to ensure flavors meet the expected standards. Ensure product on the buffet is replenished throughout service times with support staff.

•Nutrition and Health: Pay attention to the nutritional content of meals, striving to offer balanced and wholesome options. Incorporate freshly made ingredients, not premade items/purchased items.

•Food Safety and Hygiene: Strictly follow all food safety guidelines, including proper storage, handling, and preparation of ingredients. Keep the kitchen clean and organized, adhering to sanitation standards. Maintain a clean dining space including sanitation of dining tables and counters in conjunction with support staff

•Inventory Management: Monitor stock levels of ingredients and supplies. Do not let any items given to you by one of the chefs spoil on your cart. Ensure items asked to be used up are appropriately being mixed in with planned menus. Keep your usage cart organized at all times. You are responsible for utilizing the items given to you. Coordinate with the chef team to ensure timely restocking of necessary items.

•Teamwork: Collaborate effectively with kitchen staff to ensure smooth operations. Communicate openly with the team to address challenges and optimize efficiency. When you are off, ensure everything is set up and you have communicated effectively to the secondary employee meal cook, Banquet Chef, and all other appropriate culinary leadership to ensure employee meal is executed per standards. It should not be recognizable when the supervisor is on their days off. This communication will be vital to the program's success and should include not only a plan for the next day, but the plan for them to be successful in setting up for your return.

•Cost Control: Work with the Banquet Chef to manage food costs effectively, minimizing waste and using resources efficiently.

•Menu Innovation: Continuously seek feedback from employees and management to improve and innovate the employee meal offerings. All feedback should go through the Banquet Chef and Executive Chef before implementing any program changes.

•Safety and Compliance: Comply with all safety regulations and country club policies. Participate in safety training and be vigilant in maintaining a safe kitchen environment.

•Supervision of employee meal cook: Ensure the employee meal cook working with you also follows all instructions and guidelines laid out by both you and the chef team. You will be responsible for maintaining prep lists for both yourself and the support cook. All prep lists must be signed off on by the Banquet Chef. These should include not just prep items, but also amounts.

•Maintaining employee meal dining space: Ensure the employee meal dining room is kept tidy and organized. This should be treated like a restaurant. It should be ready for service, clean, and be an “attractive” space for our colleagues to visit. It should feel welcoming and comfortable. This all should be done in conjunction with support staff including stewarding and secondary employee meal cook

•Maintaining necessary pars for items needed for service execution: This is everything from napkins, plates, condiments, flatware, etc. Maintaining these items will be done in conjunction with support staff to include stewarding and secondary employee meal cook.

Additional Responsibilities and Job Requirements:

•Proven experience as a Cook in a professional kitchen setting.

•Strong knowledge of food preparation techniques and kitchen equipment.

•Understanding of nutrition and the ability to create balanced, healthy meals.

•Familiarity with food safety and sanitation standards.

•Excellent time management skills to ensure timely meal delivery.

•Ability to work in a fast-paced environment while maintaining high-quality standards.

•Strong communication and teamwork skills.

•A positive attitude and a passion for delivering exceptional dining experiences.

Preferred Education and/or Experience:

A minimum of three years of experience working in a professional kitchen is required. Candidates must possess a Texas State Food Safety Certification. While a Food Managers’ Certification is preferred, a Food Handlers’ Certification will be accepted.

Appearance and Grooming:

All employees are required to follow the guidelines set forth by the associate handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements.

Language Skills:

Must speak and read in English. Must be able to listen, give, and follow directions; speak clearly and concisely to maintain proper, effective communication with staff and club members.

Possess excellent communication skills, speaking and reading English

Reasoning Abilities:

Work quickly and accurately, both independently and as a part of a team. Exercise good judgment, perform detailed tasks; understand and follow verbal and/or written instructions.

Physical Demands:

This position routinely requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least fifty pounds. Must be able to stand for long periods of time and work in a hot, humid, and sometimes loud environment for long periods of time. Must be able to work quickly and accurately in a fast-paced kitchen environment.

Work Environment:

The noise level in the workplace is usually moderate, but sometimes loud, characteristic of fine dining restaurants or country club kitchens. The work environment is comparable to other food service industries and restaurant environments but may include atypical or extraordinary conditions.

Limitations and Disclaimer: The above job description describes the general nature and level of work expected to be performed for this role at Westwood Country Club. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees must follow other job-related instructions and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. The listed requirements are representative of minimum levels of knowledge, skills, and abilities to perform this job successfully. Employees must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.