culinary supervisor

Thistle Health Inc.

<div><h3 class="jobSectionHeader">TITLE: Supervisor, Culinary</h3><h3 class="jobSectionHeader">
DEPARTMENT: Kitchen</h3><h3 class="jobSectionHeader">
REPORTS TO: Manager, Culinary
</h3><h3 class="jobSectionHeader">About the Role</h3>
Reporting to the Culinary Manager, the Culinary Supervisor is responsible for supervising a team consisting of Culinary Leads and Associates on the production floor. Culinary Supervisors ensure the food production function is performed satisfactorily in the Kitchen which includes prep, hotline, staging, dish-room, blixer and organization of the Cold room produce area in partnership with Warehouse.
<h3 class="jobSectionHeader">How You&rsquo;ll Make a Difference
</h3>People Supervision:<ul><li>
Provide Culinary Leadership in overseeing production process on kitchen floor which includes: Production execution, Quality Control/Quality Assurance and time tracking</li><li>
Ensure employees are following GMPs ensuring that products are consistently produced and controlled according to policy</li><li>
Maintain working knowledge of and assist with implementation of new and existing SOPs and policies across production teams; ensure processes and policies are adhered to at all times</li><li>
Provide daily oversight of culinary production leads and culinary production staff to ensure that all recipes and specifications are always followed</li><li>
Support in instructing and guiding proper food handling, production, storage, service and execution</li><li>
Maintain strong communication with Culinary and cross-partnering managers</li><li>
Support in setting production objectives and implement action plans for achieving set targets</li></ul>
Production Oversight:<ul><li>
Ensure consistency, quality and accuracy of product produced and delivered</li><li>
Keep all kitchen spaces to the highest level of cleanliness in accordance with local and HACCP health codes and guidelines</li><li>
Driving and challenging production for better efficiency and accuracy to accomplish targeted goals for the shift.</li><li>
Understanding and communicating which meal the line will be working on and address any major allergies, meal specifics and/or other pertinent information</li><li>
Ensure that Sanitation buckets, cleaning solution and materials are on the line prior to production as well as making sure all GMPs are followed.</li><li>
Understand targeted weight volume needed to fulfill meal and anticipate early enough to provide Kitchen ample time to supplement the short called out</li><li>
Ensure all documentation, Quality Control and Quality Assurance are conducted, completed and submitted on time.</li><li>
Communicating break and lunch time allotted and expectations of when to return to the line. Ensuring that all associates returning are on time and accounted for.</li><li>
Updating Production Board with Line progression numbers either every hour or 2 hours.</li><li>
Submit all Documentation into the Production Managers office and input metrics into appropriate digital forms</li><li>
Ensure that Meal Components are properly labeled with correct amount, date, meal code</li><li>
Identify and communicate all shorts including, but not limited to, bin weights, components, meal count shorts, etc.</li><li>
Proper updates and communication on Slack and other necessary methods such as the call-out line, phone, meetings, etc.</li><li>
Work cross functionally with the Production and development teams</li><li>
Prepare periodic reports to update upper management on food production activities</li><li>
Ensure products and raw materials are stored properly at optimum conditions</li><li>
Additional duties that may be assigned</li></ul>
Safety &amp; OSHA Compliance:<ul><li>
Attend consistent safety meetings once per week keeping track of policy changes and rollouts</li><li>
Support Production leadership in ensuring OSHA compliance standards are adhered at all times by staff</li><li>
Support Production leadership with internal QA Audits initiatives</li></ul><h3 class="jobSectionHeader">
Who You Are
</h3><ul><li>High school diploma required</li><li>
Associates Degree or Culinary Certificate preferred</li><li>
2+ years as a Sous Chef or Kitchen Assistant Manager in a catering, food manufacturing, or high-volume food production environment</li><li>
Must have strong culinary background, preferably having worked in a high volume, fast paced environment where accuracy and consistency of product are critical to success</li><li>
Knowledge of HACCP and safe food handling procedures</li><li>
Master in executing food prep production tasks with minimal / no supervision and guidance</li><li>
Master in reading and executing recipes accurately</li><li>
Highly proficient in executing all four (4) culinary competencies without supervision: Prep, Blixer, Hotline or Staging</li><li>
Strong proficiency in operating all commercial cooking equipment</li><li>
Highly proficient in understanding and updating all Culinary Dashboards</li><li>
Comprehensive ability to pull and print Kitchen Printouts and recipes</li><li>
Highly proficient in executing production needs to accommodate Plating sequence order</li><li>
Ability to properly label and verify materials accordingly with minimal supervision</li><li>
Ability to communicate Culinary needs and challenges to the appropriate stakeholders with minimal supervisor and guidance</li><li>
Strong leadership skills in managing associates on the floor to hit throughput targets and efficiency goals</li><li>
Strong communication skills that put compliance first</li><li>
Ability to balance empathetic and direct feedback in order to, both support and advocate for the team and maintain consistent standards of performance.</li><li>
Able to escalate Employee-related concerns and/or issues to the appropriate parties with clear documentation and follow through</li><li>
Ability to form effective working relationships with a cross-functional team</li><li>
Ability to adhere to company SOPs and implement new initiatives as needed</li></ul>
<h3 class="jobSectionHeader">Our Culture</h3>
Diversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (&ldquo;protected class&rdquo;), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law.</div>

Supervisor, Culinary

IPIC

<div>Kitchen Supervisor

Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members.

Responsibilities
<ul>
<li>Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area.</li>
<li>Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen.</li>
<li>Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner.</li>
<li>Supervises daily operations, including cleanliness, R&amp;M, organization, and side work, and ensures team members meet kitchen goals and objectives daily.</li>
<li>Trains kitchen staff and demonstrate safety techniques to prevent damage and injury.</li>
<li>Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management.</li>
<li>Performs other duties as assigned or requested.
</li></ul>Requirements:
<div>Experience &amp; Qualifications
<ul>
<li>Culinary Arts or Culinary Certificate preferred.
</li><li>At least two years of experience in large, complex operations with a strong focus on food and beverage programs, hospitality, and brand management.
</li><li>Position will require frequent standing, bending/kneeling, lifting, and carrying up to 50 lbs.</li>
</ul>
Leadership Requirements:
<ul>
<li>Provide leadership to kitchen team members, using interpersonal and communication skills to teach, influence, and encourage others.</li>
<li>Create a strong team by communicating a common purpose, empowering team members to contribute their best, and recruiting candidates with various skills and styles.</li>
<li>Good written and verbal communication skills, self-confidence, and professional maturity.</li>
</ul>
Benefits:
<ul>
<li>Competitive compensations</li>
<li>Medical, Dental and Vision Benefits.</li>
<li>Discount Dining and Free Movie Tickets.</li>
<li>Discounts through Life Mart and Tickets At Work.</li></ul></div></div>

Kitchen Supervisor

Morrison Healthcare

<div><ul><li>We are hiring immediately for full time SHIFT SUPERVISOR positions.</li><li>
Location: Mayo - 205 3rd Avenue Southwest, Rochester, MN 55905. Note: online applications accepted only.</li><li>
Schedule: Full time schedule. Monday through Friday. Hours may vary, further details upon interview.</li><li>
Requirement: Prior retail, culinary, or food service supervisor experience required.</li><li>
Perks: No weekends!</li><li>
Pay Range: $23.00 per hour to $24.00 per hour.</li></ul> 
Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself!<div>
Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News &amp; World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation&rsquo;s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare&rsquo;s Best Places to Work since 2012.</div> 
<div><div><div><h2 class="jobSectionHeader">Job Summary</h2>
</div><div>
Summary: Direct the activities of associates during a specific shift and oversee that assigned job expectations are completed while policy and procedure is maintained.
 
 
Essential Duties and Responsibilities:
<ul><li>Responsible for providing training and creating work schedules.</li><li>
Evaluating the performance of workers, rewarding high performers and disciplining employees who fail to meet reasonable standards of work performance.</li><li>
Prepare production or sales reports for management and ensure their unit meets the expectations for quality, productivity and safety.</li><li>
Acts as the contact person for employees with complaints or requests for time off.</li><li>
May act as a mentor, develop employees and encourage workers to set goals and strive for advancement within the organization.</li><li>
Perform other duties as assigned.</li></ul></div></div></div>
BENEFITS FOR OUR TEAM MEMBERS<ul><li>
Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li><li>
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)</li></ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_MorrisonHealthcare.pdf
Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Applications are accepted on an ongoing basis. 
 
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Morrison Healthcare maintains a drug-free workplace.</div>

SHIFT SUPERVISOR (FULL TIME)

Grand Lifestyles

Job Overview We are seeking a dynamic and passionate Culinary Manager to lead our culinary team in delivering exceptional food experiences across diverse dining settings. This energetic leader will oversee all aspects of food preparation, kitchen operations, and menu development, ensuring the best standards of quality, safety, and service. The Culinary Manager will inspire creativity, foster teamwork, and maintain a vibrant culinary environment that delights guests and supports business growth. This role offers an exciting opportunity to shape culinary excellence while managing day-to-day operations with enthusiasm and precision.Duties<ul><li>Lead, train and mentor culinary staff, cooks, and dietary aides, to ensure efficient food production and service</li><li>Oversee menu planning, recipe development, and presentation standards to deliver innovative and great tasting dishes</li><li>Manage inventory control, food safety protocols, and sanitation practices in compliance with industry regulations</li><li>Assist in coordinating community and marketing events with the culinary team</li><li>Monitor food handling procedures, portion control, and waste management to optimize costs and minimize waste</li><li>Create and supervise shift management activities, including staffing schedules, training sessions, and performance evaluations</li><li>Collaborate with the dietary department to accommodate special dietary needs and ensure nutritional standards are met</li></ul>Skills<ul><li>Extensive culinary experience with a strong background in food production, fine dining, catering, and restaurant management</li><li>Proven supervising experience leading culinary teams in fast-paced environments</li><li>Deep knowledge of food safety standards, sanitation practices, and health regulations</li><li>Skilled in inventory management, inventory control systems, and food cost analysis</li><li>Expertise in menu planning for Supportive/Assisted Living, food preparation techniques, and kitchen management</li><li>Strong leadership qualities with the ability to motivate teams and foster a collaborative work environment</li><li>Experience with shift management, and food service management</li><li>Familiarity with hospitality industry standards including serving protocols and catering logistics</li><li>Excellent organizational skills for overseeing multiple responsibilities simultaneously</li></ul>This role is ideal for a motivated culinary professional eager to make a significant impact while maintaining operational excellence. Join us to lead a vibrant team!Job Type: Full-timePay: $50,000.00 - $60,000.00 per yearBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Culinary Manager

The Emirates Group

Applications are invited for the position of Demi Chef
 
Position within: CENTRAL COMMISSARY UNIT
 
Key Accountabilities
 
Allocate work to subordinates, observe the working methods and productivity of assigned staff, assist them, and coordinate with senior production staff to provide them with the necessary training.
 Supervise all staff within his shift/section and assume responsibilities for their quality of work.
 Actively participate in training of culinary skills to junior staff
 Seek guidance and assist the seniors in case of any issues, focussing on preparation of food, managing equipment utilization and operability, resource allocation on daily basis.
 Make decisions to receive or reject products in accordance with published guidelines & procedures, request replacements or substitutions and escalate issues when necessary.
 Monitor HACCP records, ensure appropriate and timely updates *' report and take corrective actions for variations.
 Monitor, assess and revise recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section or area of operation, keeping the supervisors pre-informed of any such trials or efforts.
 Propose, define and implement ways to reduce costs/ expenses in a pro-active manner in consultation with seniors.
 Check and ensure customer satisfaction by adhering to specifications, albums, recipes, procedures at all times
 Maintain high standards of food safety, quality & hygiene
 
Education Qualification: 
Minimum Senior Secondary School certificate or Diploma in Hotel management or Culinary
 
Work Experience: 
Years of Experience: Minimum 3 years of experience including any apprenticeship or industrial training duration in the culinary field
 Area of Experience: Culinary field
 
Preferred
 
Area of Experience: Culinary field
 3 years of experience including any apprenticeship or industrial training duration in the culinary field
 
Skills
 
Effective communication skills
 Good organizational skills
 Attention to detail
 Strong interpersonal and problem-solving abilities
 Ability to multi-task
 Effective task management

DEMI CHEF

Millennium Central Kuwait Downtown

<div>As an Executive Sous Chef, you will play a pivotal role in supporting the Executive Chef in overseeing kitchen operations and maintaining culinary excellence. Your responsibilities include supervising the kitchen team, assisting in menu development, and ensuring the highest standards of food quality and presentation.
Key Job Responsibilities:<ul>
<li>
Assist the Executive Chef in leading and managing the culinary team.</li>
<li>Collaborate with the Executive Chef in menu planning and development.</li>
<li>Ensure strict adherence to food safety, sanitation, and hygiene standards.</li>
<li>Assist in managing kitchen budgets, food costs, and inventory control.</li>
<li>Maintain culinary policies, procedures, and quality standards.</li>
<li>Promote a culture of excellence in culinary techniques and craftsmanship.</li>
<li>Train and develop the kitchen team, fostering continuous improvement.</li>
<li>Participate in maintaining a clean, organized, and efficient kitchen.</li>
<li>Support the Executive Chef in kitchen operations during service hours.</li>
<li>Assist in adapting recipes to meet dietary and cultural preferences.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Contribute to special culinary events, promotions, and guest interactions.</li>
<li>Collaborate with other departments to meet banquet and event culinary needs.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Executive Sous Chef

<div><h3 class="jobSectionHeader">TITLE: Culinary Manufacturing Manager</h3><h3 class="jobSectionHeader">
DEPARTMENT: Kitchen</h3><h3 class="jobSectionHeader">
REPORTS TO: Director, Operations</h3>
<h3 class="jobSectionHeader">About the Role</h3>
The Culinary Manufacturing Manager supervises a team of Culinary Supervisors, Leads, Specialists, and Associates on the production floor. Drawing on extensive food and beverage commissary meal production experience and lean manufacturing expertise, Culinary Managers ensure the food production function is performed satisfactorily in the Kitchen, including prep, hotline, staging, dish room, blixer, and the organization of the Cold room produce area. In partnership with the Warehouse, Culinary Managers are responsible for maintaining an effective, efficient department, applying lean production principles to optimize processes, and delivering on company goals and Key Performance Indicators (KPIs).<h3 class="jobSectionHeader">
How You&rsquo;ll Make a Difference</h3>
As a key player in our culinary management team, you'll provide leadership and strategic oversight to ensure the seamless execution of our kitchen operations. Your responsibilities will include:<ul><li>
Culinary Leadership: Oversee the production process on the kitchen floor, including execution, quality control, and time management. Ensure adherence to Good Manufacturing Practices (GMPs) and consistency in product quality.</li><li>
Process and Policy Implementation: Stay current with and assist in implementing new and existing Standard Operating Procedures (SOPs) and policies. Ensure strict compliance with these processes across production teams.</li><li>
Team Supervision: Provide daily guidance to culinary leads and staff, ensuring that recipes and specifications are consistently followed. Instruct and support proper food handling, production, storage, and service.</li><li>
Communication and Coordination: Maintain robust communication with Culinary and cross-functional leadership. Collaborate with Operational and Developmental teams to set and achieve production goals.</li><li>
Recruitment and Training: Lead recruitment efforts and train new employees. Set production objectives and devise action plans to meet targets.</li><li>
Reporting and Analysis: Prepare and present periodic reports to upper management on production activities and cost of goods (COGs). Monitor, analyze, and optimize production systems as needed.</li><li>
Enhance Product Consistency: Ensure high standards of cleanliness and adherence to local health codes and HACCP guidelines. Drive performance and achieve shift goals while maintaining accuracy and consistency in product delivery.</li><li>
Efficiency Optimization: Implement strategies to optimize kitchen efficiency and effectiveness. Communicate meal plans clearly, considering dietary restrictions and special requirements.</li><li>
Sanitation and GMP Compliance: Enforce strict sanitation protocols and adherence to GMP policies to maintain a clean and compliant kitchen environment.</li><li>
Inventory Management: Ensure accurate inventory levels and address discrepancies promptly. Oversee and complete all necessary documentation, including Quality Control and Quality Assurance reports.</li><li>
Staff Scheduling: Manage staff scheduling, ensuring punctuality and accountability. Regularly update the Production dashboard and submit all documentation to the Production Manager.</li><li>
Labeling and Shortages: Verify accurate labeling of all meal components and proactively address any shortages or discrepancies. Maintain effective communication through various channels to ensure operational alignment.</li><li>
Cross-Functional Collaboration: Collaborate with Production, Warehouse, and Development teams to drive continuous improvement and ensure smooth operations. Prepare and present reports on food production activities.</li><li>
Safety Meetings: Lead and participate in weekly safety meetings to stay updated on policy changes and regulatory requirements. Enforce OSHA compliance and drive internal QA audit initiatives to maintain the highest safety and quality standards.</li><li>
Support Overall Success: Execute additional duties as assigned to contribute to the overall success and efficiency of the kitchen operations.</li></ul>
<h3 class="jobSectionHeader">Who You Are</h3><ul><li>
High school diploma required; Associate's Degree or Culinary Certificate preferred</li><li>
2+ years as an Executive Chef or Kitchen Manager in a catering, food manufacturing, or high-volume food production environment where accuracy and consistency are critical to success</li><li>
Extensive food and beverage commissary meal production and preparation experience, coupled with lean manufacturing and production expertise</li><li>
Strong culinary background with knowledge of HACCP and safe food handling procedures</li><li>
Master proficiency in executing food prep production tasks, recipes, all four culinary competencies (Prep, Blixer, Hotline, Staging), and operating all commercial cooking equipment with minimal/no supervision</li><li>
Highly proficient in understanding and updating Culinary Dashboards, executing production needs for Plating sequence order, and properly labeling and verifying materials</li><li>
Strong leadership and communication skills to manage associates in achieving throughput targets and efficiency goals, balance feedback, communicate needs and challenges, and escalate concerns appropriately</li><li>
Ability to form effective working relationships with cross-functional teams and adhere to company SOPs</li><li>
Proficiency in mid and near-term resource and activity planning and allocation following lean manufacturing principles</li><li>
Tech-savvy and process and data-driven approach to everyday tasks and communication.</li></ul><h3 class="jobSectionHeader">
Our Culture</h3>
Diversity, equity, and inclusion are essential values at Thistle. We know we do our best and most impactful work when we feel represented and belong. We're proud to actively recruit and hire talented people from a wide variety of backgrounds and experiences. We do not discriminate against employees or applicants for employment on any legally recognized basis (&ldquo;protected class&rdquo;), including, but not limited to, race, ethnicity, citizenship, national origin, color, hairstyles, hair texture, religion or religious creed, age, sex (including pregnancy), gender identity, sexual orientation, physical or mental disability, veteran or active military status, marital status, criminal record, genetics, retaliation, sexual harassment or any other characteristic protected by applicable law.</div>

Culinary Manufacturing Manager

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