Culinary Operations Lead

Bon Appétit Management Company; Cleveland (OH); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits (including Critical

Job summary

Bon Appétit Management Company is seeking a Food Service Supervisor to coordinate activities of food-service employees and create an enjoyable dining experience for customers, staff and visitors.

You will oversee meal preparation and service in accordance with company standards for presentation, sanitation, safety, and portion control; train staff; plan menus; manage cash handling and reporting; and ensure timely, high-quality service.

Qualifications

• Experience in food-service operations or hospitality settings.
• Ability to supervise and train a diverse team.
• Knowledge of sanitation, safety and portion-control standards.

Responsibilities

• Coordinates activities of food-service employees.
• Oversees preparation and service of food and beverages.
• Helps plan menus.
• Ensures timely, efficient meal service.
• Responds to customer complaints in person and by email.
• Trains employees and coordinates work assignments.
• Determines work procedures and schedules.
• Operates reporting systems (inventory, payroll, time-keeping).
• Handles cash according to company policies.
• Orders supplies from approved sources.
• Maintains sanitation and safety standards.
• Develops sanitation schedules for kitchen and dining areas.
• Issues instructions and orients new staff.
• Performs other duties as assigned.

Skills

Customer service

Staff supervision

Food preparation

Menu planning

Sanitation standards

Cash handling

Job description

Bon Appétit Management Company is seeking a Food Service Supervisor to coordinate activities of food-service employees and create an enjoyable dining experience for customers, staff and visitors.

You will oversee meal preparation and service in accordance with company standards for presentation, sanitation, safety, and portion control; train staff; plan menus; manage cash handling and reporting; and ensure timely, high-quality service.