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Culinary Operations Supervisor

2 months ago

Thunder Bay, Ontario, Canada Dexterra Group Full time

Job Overview

POSITION SUMMARY

Under the general oversight of the Chef-Manager, the Culinary Operations Supervisor is tasked with leading a team of culinary associates to create and serve a nutritious and appetizing menu in a school cafeteria environment. This role is pivotal in ensuring the success of the café by prioritizing safety, innovating menu offerings, maintaining product freshness, and crafting visually appealing presentations.

Key responsibilities encompass:

  • Designing and curating menus and recipes that align with nutritious standards while adhering to the School Food and Beverage Policy PPM150.
  • Managing inventory and ordering necessary supplies.
  • Overseeing food preparation and service across grab-and-go, cold line, and hot line stations.
  • Ensuring compliance with health and safety regulations, including provincial and federal laws, as well as FoodSafe and HACCP standards.
  • Facilitating required training for all staff, ensuring knowledge is effectively communicated and applied.
  • Guiding staff in the proper use of tools, supplies, and equipment, including knives and ovens.
  • Conducting training and coaching sessions to promote adherence to best practices and assist staff in their professional growth.
  • Ensuring that employees are equipped with and correctly utilizing personal protective equipment.
  • Developing daily and weekly operational plans for the team.
  • Leading the execution of the established work plans.
  • Monitoring sales trends and adjusting production and menu strategies to optimize sales and minimize waste.
  • Evaluating processes and identifying opportunities for enhancing efficiency while ensuring safety and consistency.
  • Inspecting kitchen equipment and addressing repair needs to maintain a safe working environment.
  • Addressing employee concerns and fostering a safe, healthy, and productive workplace.
  • Staying updated on operational changes and communicating these to staff, collaborating with Senior Management to revise training protocols and documentation.
  • Collaborating with kitchen staff and the Operations Manager to manage location costs through effective inventory management and food rotation practices.
  • Upholding standards of goodwill, ethics, and excellent client relations at all times.
  • Addressing guest concerns and resolving service-related issues as necessary.
  • Performing additional duties as required.

Candidate Profile

QUALIFICATIONS

  • Proven culinary expertise and excellence.
  • A minimum of five years of experience in the food service sector, managing high-volume culinary teams.
  • Certification in ServeSafe and/or FoodSafe.
  • Red Seal Chef designation is a valuable asset.
  • A valid G driver's license with a clean driving record is advantageous.
  • Exceptional written and verbal communication abilities.
  • Proficient in addressing employee, customer, and client concerns with professionalism.
  • Competent in using computers and related software, including POS systems.
  • Capable of lifting between 0-50 pounds from floor to shoulder height.
  • Frequent standing and walking are essential.
  • Ability to work in varying temperature conditions.
  • Successful candidates must complete a Vulnerable Sector Record check.