SER Culinary Supervisor FT- Room Service

OPEN TO THE PUBLIC 

SHIFT: FLEX

SCHEDUEL: FLEX  

FULL TIME 

WAGE: $19.37

POSTED DATES: 06/24/2026-OUF 

Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government

Under the supervision of the Sous Chef, oversee all aspects of kitchen shift operations and ensure that all products are prepared consistently, in accord with established recipes and safety protocols, with uncompromising quality. Daily duties will focus on leading and supervising the shift work of culinary team in kitchen operations, production, and execution of their duties.

Essential Duties and Responsibilities: 

• Assume full responsibility for Kitchen Operations in the absence of the Sous Chef, Department Chef and/or Manager.
• Schedule team members, daily review of UKG, and authorize the ordering of product to ensure the shift has the employees and resources necessary to execute menus and operations for service.
• Ensure team members are trained in the proper use of equipment and such use is consistent with proper set up and cleaning protocols to keep equipment in like new condition.
• Ensure team members are in compliance with all food production guidelines and safety policies, procedures, and laws.
• Responsible for the final evaluation of prepared products before being served to guests; must possess a critical eye for quality and consistency.
• Responsible for the firm, fair, and consistent administration of progressive discipline in the face of violations of SECR and F&B Policies and Procedures.
• Oversee Line Cooks and Line Servers in the execution of all recipes, food preparation, adherence to safety protocols, and the quality of the final products being served.
• Maintain and administer associate files and records including attendance, discipline, and evaluations with over sight of Sous Chef, Department Chef and / or Department Manager.
• Coach and counsel their subordinates and provide an annual evaluation of the progress of each associate.
• Maintain all sanitation rules and regulations.
• Supervise all line level employees to meet production requirements.
• Keep all equipment in “as new” state.
• Enforce the standard for the storage and handling of all food products.
• Understand and maintain knowledge of associate handbook.
• Assist Department Chef and Sous Chef in all aspects of internal inventory control (counts, ordering, and proper rotation of product, cooler cleanliness and maintenance).
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts: 

• Contact with management, co-workers, and team members to ensure guest satisfaction by having open lines of communication.

Minimum Qualifications: 

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years of restaurant or banquet cooking experience with increasing levels of responsibility.
• Must be able comprehend house training and pass standardized written culinary competency test by at least 60%.
• Must be able to pass background check to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications: 

• Culinary degree from an American Culinary Federation (ACF) accredited school.
• One year supervisory experience.

License, Certification, or Special Requirements: 

• Must be able to pass ServSafe Certification.
• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities: 

• Knowledge of procedures related to cooking in large quantities.
• Knowledge of food safety and sanitation regulations and procedures.
• Knowledge and understanding of the importance of flavorings such as herbs, spices, and other low-sodium seasonings, sauces, and dressings used when modifying recipes for various