Culinary Supervisor

**Supervisor Responsibilities**

This job has supervisorial responsibilities.

**Summary**

The expectation of this position is that the employee performs their duties and responsibilities in an efficient and effective manner. Furthermore, the expectation is to perform these duties while working as a part of a team.

**Essential Duties and Responsibilities**
- Ability to support all team members by adapting and adjusting to changing conditions and business/ client needs.
- Ability to work with no supervision.
- Ability to create and standardize recipes and procedures.
- Ability to understand and create reports (food volume usage, staffing expenses etc.)
- Responsibility for the execution of temperature and production logs within assigned work areas.
- Execute the Levy difference in all aspects of product display, creating a “wow factor” through managing FATT (Flavor, Appearance, Temperature, and Texture).
- Ensure Jr. Supervisor’s assigned areas are fully stocked and are ready for operation pre-shift.
- During shift work with Jr. Supervisor to ensure appropriate staffing and inventory levels are maintained throughout the event, and communicate needs accordingly.
- Understand all menus, product offerings, packaging, pricing, and cost and able to create a proper food order for high volume and the ability to train all other team members with regards to this.
- Demonstrate leadership and establish rapport with team members, client and guest.
- Display a positive attitude toward teammates; promote a cooperative work climate, while maximizing productivity and morale.
- Ensure guest expectations have been met and exceeded at all times; act as a resource for allergy information and dietary needs.
- Adheres to Compass best practice in regards of the cut glove policy.
- Execute, and set the example for all corporate and sanitation standards
- Contributes to sales growth through proper product selection, costing, and execution; while contributing to the creative development of the business.
- Per legislated and corporate expectations you will be required to report potentially unsafe conditions, or non-compliance with procedures and conduct disciplinary actions as required.
- Ability to train, coach, and mentor staff. This position must demonstrate willingness and capacity to manage and coach staff on workplace policies, including health and safety policies.
- Ability to discipline staff in accordance with Compass policy with regards to coaching and progressive discipline
- Responsible for verifying paper timesheets at the end of shift to verify accuracy and compliance to facilitate payroll.
- Always on time and ready to perform all required duties in uniform
- Ability to ensure proper fridge maintenance, inventory rotation, FIFO (First In First Out), and the ability to train associates in these practices
- Ability to train cooks and team leads on log book temp and food volume and verify completion and addresses performance issues if required.
- This position may involve working with a designated sponsor and supplier for all recipes and ordering guidelines.
- Ability to co-ordinate and manage the any other culinary task, including but not limited to pizza production.
- Coordinates and communicates with back of house admin with regards to scheduling and QA logs.

**Physical Demands**
- Ability to lift and carry up to 40 pounds; ability to push/pull up to 50 pounds. Proper lifting techniques is a must. Employees are expected to get help if needed.
- Frequent periods of standing and walking are required; employees are encouraged to stretch as needed.
- Frequent use of stairs is required; elevator accessibility is limited to accommodating clients and staff with mobility and accessibility needs. Please speak with manager if you require accommodations.
- The stadium environment is a larger site and tends to involve higher physical demands on event days.
- Please note this stadium is a loud environment on event days. Hearing protection may be available - ask your supervisor.

**Work Environment**

The work environment characteristics described below are representative of those an employee may encounter while performing the duties of their job. Reasonable accommodations may be made to enable individuals with disabilities to perform the duties of this position.

**Language Skills**
- French is considered an asset, but is not mandatory.

**Qualifications**
- Requires a high knowledge and skills in high end food industry/culinary
- Able to demonstrate cooking abilities
- Must be able to manage a team of at least 6-10 cooks with mínimal supervision
- Organization and planning skills.
- Scheduling, staffing, ordering and costing knowledge.
- Requires Advanced Food safety training.
- Must be flexible with schedule and able to work different shifts.
- Must be bondable as an employee.
- Smart Serve certification is considered an asset.
- Math and computer skills are a requirement.
- 1 years’ experience as a Junior Supervisor or equiva