Culinary Supervisor at Ocean Reef Club

SUMMARY:

Responsible to assist the Islander Chef de Cuisine or Sous Chef with the planning, daily production & supervision of all dinner meals prepared & served from the Sushi Bar or Kitchen.

Responsible to assist the Islander Chef or Sous Chef with the daily management, administration and organization of the Islander Sushi operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

¨     To help create, and implement creative, healthy and well balanced Islander Sushi a la Carte Dinner Menus

¨     To establish a high level of consistency in the preparation and presentations of all meals served from the Islander Sushi Bar or Kitchen

¨     To produce daily specials that are in line with the Islander’s concept

¨     To help conduct Culinary pre-meal meetings and conduct FOH staff tasting/training of the daily specials

¨     To help Islander Sushi Chef, manage & mentor Culinary & Steward associates in their daily work & assignments

¨     To assist in writing schedules & assignments in order to maintaing a clean, well staked and organized kitchen

¨     To work any shift and hours as needed and as the business requires to get the job done

¨     To assist the Islander Sushi Chef implement new menus, menu tastings and establish recipes

¨     To train all hourly cooks on new recipes, station set-up, a la carte food preparation and presentation

¨     To monitor & assure that all food storage, kitchen safety & sanitation are followed by all Cooks and Stewards

¨     To conduct station & line checks daily, assuring that food quality & organization standards are met and are of the highest possible level.

¨     To assume full responsibility in the absence of the Islander Sushi Chef or Sous Chef

¨     To support the Islander Sushi Chef conducting time edits & food ordering according to business levels, forecast and previous year actuals

¨     To help coordinate shift coverage with Sushi Chef during high peak business

¨     To be physically present, working hands-on, supervise and expedite during Dinner or Lunch meal period as needed by the Islander Sushi Chef

¨     To continually raise the quality and consistency of products served from the Islander Sushi Bar & Kitchen

¨     To help Islander Sushi Chef maintain Food, Labor and Operating cost as budgeted

¨     To follow and abide by the associate hand book at all time, reinforcing ORC rules of conduct and policies

¨     To conduct food inventory and ordering as needed

¨     Responsible for the maintenance, cleanliness and sanitation of the kitchen, equipment & loading dock area

¨     To conduct cook & steward training when needed, with minutes or paperwork trail

¨     To create and maintain a safe working environment at all time

¨     To maintain training and staff awareness of all COVID-19 protocols & ORC Promises

¨     To support, implements, train or re-train cooks and stewards on established or new ORC standards

¨     To attend all required meeting in the absence of Islander Sushi Chef

¨     To attend all University of Ocean Reef (UORC) development classes that are relevant to job management

¨     To communicate in a timely manner all ORC benefits, training opportunities and announcements to all Culinary and Stewarding associates

¨     To be fully knowledgeable in all emergency procedures and take charge in case of emergency or as needed (Fire, Kitchen Safety, First Aid, work Accidents)

¨     To assist monitoring and maintaining Labor and Food Cost

Other responsibilities

¨     Perform other duties as needed by Chef, Executive Chef or Senior Director of Culinary

¨     To work Holidays as needed or any other designated time as requested by Chef

¨     To work in any other ORC Culinary outlet when needed and as requested by supervisor

¨     To report any unusual activity like threats, foul play, harassment or suspicious activities while at work

¨     To immediately report work related accident and produce all necessary reports including work injury, staff incident, staff counseling or harassment

¨     To maintain an open line of communication with management & all Associates

¨     To keep a high level of confidentiality on sensitive subject and matters as requested by management

¨     To report to work on time and making sure every station in covered for business

¨     To lead by example, promote respect, demand teamwork and organization from all associates

¨     To clean and sanitize all equipment in proper working condition, report all in need of repair via work order

Specific job knowledge, skill and ability

¨     Able to work in uncommon temperatures such as walk-in coolers, freezers & cooking line and always using proper protection to prevent accidents or injuries

¨     Thorough knowledge of all food products, recipes making, preparation and presentation

¨     Ability to analyze forecast data, and make judgment to insure proper payroll and production control

¨     Ability to write, type, and speak English to comprehend and communicate all job functions

¨     Good knowledge of menu development, cost and wage control

¨     Ability to work in confined spaces

¨     Ability to grasp, lift and/or carry any cooking equipments or any utensils

¨     Ability to stand, walk and/or sit continuously during work hours or for an extended period of time

¨     Ability to supervise a large staff and accomplish goals on a timely basis

¨     Ability to conduct meetings, menu briefings, interview and disciplinary documentation

¨     Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts

¨     To have the ability to distinguish product freshness by sight, taste, feel and smell

Experience and education

¨     Must have a minimum of 3 years prior experience as a cook-1 in a Private Club, Hotel or Restaurant

¨     Must have basic understanding and some knowledge in managing multiple associates in various shift

¨     Must have knowledge of a la Carte and Banquet production.

Certificates or licenses

¨     Must have a Florida Food Handler Certification

¨     High school Graduate or Culinary associate degree

¨     Must be First Aid, AED & CPR Certified or Certifiable

¨     Ability to obtain any government licenses or certificates as needed

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

·        Must be able to carry up to 50 pounds

·        Must be able to stand for long periods of time with minimum walking

·        Must be able to hand lift up to 20 pounds on regular basis

·        Must be able to work in confined spaces on regular basis

·        Must be able to reach, grab and lift objects over shoulder height

·        Must be able to squat and kneel down on regular basis

·        Must be able to bend & twist upper body to reach up, down or side-ways on regular basis

·        Must be able to maintain a fast walking pace and hand movement as required by job

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

·        Occasionally works in outside weather conditions

·        Noise level in the work environment is usually high

·        Required to operate and work with high heat cooking equipment such as and not limited to: Broilers, Salamanders, Grills, Open Gas Ranges, Steamers, Convection Ovens, Fryers, Tilting Skillets and Kettles

·        Exposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually high

·        Required periodically to use sharp cutting tools or objects such as and not limited to: Hand Knives, Electric Cutting Blades, Cutting Wheels or Saw, Chopping and Grounding machines

·        Regularly operate heavy electric equipment such as and not limited to: Large Power Mixers, Hand held Mixers, Blenders, Slicers, Peelers, Washing Machine

·        Required to produce food in a timely manner under heavy volumes and limited space

·        Regularly works with fellow associates from a foreign country of origin with other native languages than English

Attendance, Appearance and Conduct:

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional. 

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.

This Job Overview is not intended and should not be construed to be an exhaustive list of all requirements, responsibilities, skills, efforts or working conditions associated with this above position. While this job overview is intended to be an accurate reflection of the requirements of the COOK I position, management must reserve the right to add or remove duties from this particular job overview when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.