Culinary Supervisor

Savory Hospitality · United States

Benefits:

• Free uniforms
• Health insurance
• Vision insurance
• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance

• Supervise multiple kitchen teams across various production tasks in a fast-paced environment.
• Assign daily responsibilities and monitor workflow to ensure production goals are met.
• Lead, coach, and develop culinary staff while fostering a positive team environment.
• Monitor employee performance and communicate staffing needs or disciplinary concerns to the Sous Chef and Executive Chef.
• Ensure employees are clocking in and out correctly, taking scheduled breaks, and adhering to labor schedules.
• Train team members on culinary techniques, food safety procedures, equipment use, and kitchen best practices.
• Communicate production updates, challenges, and operational needs across culinary, operations, and logistics teams.

• Oversee daily food production to ensure recipes, specifications, and presentation standards are consistently met.
• Take ownership of final production quality, including addressing shortages, quality concerns, and order accuracy.
• Coordinate with Operations and Logistics to ensure all labeling, packaging, stickers, and order-specific requirements are completed accurately.
• Ensure all produce and ingredients meet Savory's quality standards before use.

• Monitor inventory levels of ingredients, packaging, and finished products to minimize waste and prevent shortages.
• Report excess inventory and food waste while assisting with inventory control and monthly counts.
• Provide accurate stock-on-hand information and contribute to purchasing and ordering needs.
• Report equipment, maintenance, or facility issues promptly to management.

• Maintain a clean, organized, and safe kitchen environment.
• Enforce Department of Health regulations and Savory food safety standards.
• Ensure proper labeling, dating, storage, and rotation of all food products.
• Promote sanitation best practices and ensure compliance throughout the kitchen.

• Minimum 5 years of professional kitchen experience, preferably with supervisory experience in catering, hospitality, or high-volume food production.
• Proven leadership experience managing teams in a fast-paced culinary environment.
• Strong multitasking, organizational, and problem-solving skills.
• Excellent communication skills with the ability to collaborate across departments.
• Advanced understanding of food safety regulations and Department of Health standards.
• Department of Health Food Protection Manager Certificate preferred.
• Working knowledge of food cost, labor management, and kitchen operations.
• Proficiency with Microsoft Office, Microsoft Teams, and catering or production management software.

• Advanced knife skills including chopping, slicing, dicing, julienne, and chiffonade.
• Strong understanding of advanced cooking techniques including:
• Sous vide
• Braising
• Slow roasting
• Emulsification
• Advanced food presentation
• Ability to consistently execute recipes while maintaining high production standards.

• Hourly Pay: $22.00–$25.00, based on experience.
• Flexibility to work weekends, early mornings, evenings, and holidays as needed.
• Ability to stand for extended periods in varying temperature conditions.
• Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds.
• Strong manual dexterity and hand-eye coordination for precision culinary work.

• Medical, dental, and vision insurance
• Paid time off
• 401(k)
• Flexible Spending Account and transit benefits
• Cell phone reimbursement
• Opportunities for career growth within a rapidly expanding culinary company
• Collaborative, team-oriented culture focused on quality and hospitality