The RoleThe Culinary Supervisor position will report to the venue Chef de Cuisine and/or Sous Chef and will be responsible for coordinating the day-to-day operations of the venue kitchens.



Responsibilities:

+ Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors. This can include written reports as needed or requested by venue Chefs or senior management.

+ Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results.


+ Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards.


+ Ensure completion of all opening and closing duties


+ Responsible for ensuring that the replenishment and rotation of stock is completed.


+ High level of sanitation awareness and conscientiousness.


+ Ability to follow directions precisely and consistently.
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