Junior Culinary Supervisor

2 months ago

Lincoln, Lincolnshire, United Kingdom Doubletree by Hilton Lincoln Full time

Position Overview:

The Junior Culinary Supervisor is an essential member of the kitchen brigade, assisting the Head Chef and Executive Chef in crafting exceptional culinary experiences while ensuring seamless kitchen operations. This role demands a fervor for gastronomy, robust organizational capabilities, and the aptitude to inspire and guide a team.

Core Responsibilities:

  1. Culinary Preparation and Execution:
    • Support in the preparation and cooking of menu items following established recipes and culinary standards.
    • Guarantee that all dishes are prepared with utmost quality and visual appeal.
    • Maintain uniformity in flavor, portioning, and presentation across all offerings.
  2. Kitchen Oversight:
    • Oversee and coordinate the tasks of kitchen personnel, ensuring optimal workflow and productivity.
    • Assign responsibilities to kitchen staff and verify their timely and accurate completion.
    • Assist in onboarding new kitchen team members and facilitate ongoing training.
  3. Quality Assurance:
    • Evaluate food quality and freshness, ensuring adherence to health and safety standards.
    • Conduct routine inspections to uphold kitchen cleanliness and organization.
    • Address any concerns regarding food quality or kitchen processes swiftly.
  4. Menu Innovation:
    • Collaborate with the Sous Chef and Executive Chef in creating new dishes and menu offerings.
    • Contribute ideas for seasonal and specialty menus, taking into account customer preferences and industry trends.
  5. Inventory and Cost Control:
    • Assist in monitoring inventory levels, performing regular stock assessments, and placing orders as necessary.
    • Ensure proper storage and rotation of ingredients to minimize waste.
    • Track food costs and collaborate with the kitchen team to enhance efficiency and reduce expenses.
  6. Health and Safety Standards:
    • Comply with all health and safety regulations, including proper food handling, storage, and sanitation practices.
    • Ensure safe usage and maintenance of kitchen equipment.
    • Conduct regular inspections and implement corrective measures as needed.
  7. Guest Engagement:
    • Address customer feedback and special requests, ensuring a delightful dining experience.
    • Maintain a customer-centric approach and assist in resolving any issues promptly.

Qualifications:

  • Experience: A minimum of 2-3 years in a professional kitchen environment, with at least 1 year in a leadership capacity.
  • Skills:
    • Strong culinary expertise and familiarity with various cooking techniques.
    • Exceptional leadership and team management skills.
    • Effective communication and interpersonal abilities.
    • Meticulous attention to detail and a commitment to high standards.
    • Capability to thrive in a fast-paced, high-pressure setting.
  • Certifications: Food Handler's Certification or equivalent is preferred.

Working Environment:

  • Flexibility to work varied hours, including evenings, weekends, and holidays.
  • Physical endurance to stand for extended periods and perform repetitive tasks.
  • Ability to lift heavy items and work in a hot, bustling environment.

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