Culinary Supervisor

The Westin Nashville; Nashville (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

The Westin Nashville is seeking a Culinary Supervisor in Nashville, TN. This senior-level role leads a kitchen station, executes complex recipes, mentors junior staff, and ensures high standards of quality and presentation across dishes.

Responsibilities include overseeing station operations, maintaining sanitation, coordinating with the Culinary Leadership Team, and contributing to menu development while maintaining strong communication with the broader kitchen team.

Qualifications

• Minimum 3-5 years of progressive culinary experience, including frontline leadership.
• Formal culinary degree or certification preferred.
• Proven track record of leading and mentoring junior staff.

Responsibilities

• Advanced food preparation and execution following recipes and plating guides.
• Lead and organize the assigned kitchen station for smooth workflow.
• Mentor Cook 1 and Cook 2 staff and model professional behavior.
• Monitor quality, flavor, presentation, and portion control at their station.
• Communicate with kitchen staff and collaborate with other stations for seamless service.
• Contribute to menu development and adhere to safety and sanitation standards.

Skills

Advanced culinary skills

Leadership

Mentorship

Knife skills

Communication

Education

Culinary degree or certification

Job description

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Culinary Supervisor

Full Time Nashville, TN, US

2 days ago Requisition ID: 3138

The Culinary Supervisor, is a senior-level supervisory culinary position responsible for leading and overseeing a specific station or area within the kitchen. This role requires advanced culinary skills, a comprehensive understanding of kitchen operations, and the ability to guide and mentor junior culinary staff. The Culinary Supervisor is expected to execute complex recipes with precision, ensure the highest standards of quality and consistency, and contribute significantly to the smooth and efficient operation of their assigned area. They often act as a point of contact for their station and may assist the Culinary Leadership Team in daily tasks and training.

Essential Functions:

• Advanced Food Preparation and Execution:
  • Independently prepares and executes a wide range of complex and high-quality dishes according to standardized recipes and plating guides, demonstrating mastery of various cooking techniques.
  • Possesses expert knife skills and can perform intricate cuts and preparations efficiently and consistently.
  • Operates and maintains all kitchen equipment proficiently, troubleshooting minor issues and reporting major malfunctions.
  • Ensures all food items produced from their station meet the highest standards of quality, flavor, consistency, and presentation.
  • Demonstrates a deep understanding of flavor profiles, ingredient interactions, and culinary principles.
• Station Leadership and Organization:
  • Takes ownership and leads the operations of their assigned station, ensuring smooth and efficient workflow.
  • Organizes and maintains their station with exceptional cleanliness and efficiency, adhering to all sanitation and hygiene regulations.
  • Manages inventory within their station, ensuring proper storage, labeling, and rotation of food items according to FIFO principles.
  • Anticipates needs for their station and ensures adequate mise en place is prepared and stocked.
• Mentorship and Training:
  • Provides guidance, training, and mentorship to Cook 1 and Cook 2 staff within their station, demonstrating proper techniques and procedures.
  • Acts as a role model for junior staff, promoting a positive and professional work environment.
  • Assists the Culinary Leadership Team in identifying training needs and providing feedback on junior staff performance.
• Quality Control and Problem Solving:
  • Monitors the quality and consistency of all food produced from their station, making necessary adjustments to ensure adherence to standards.
  • Proactively identifies and resolves operational issues within their station, escalating complex problems to senior culinary staff.
  • Ensures adherence to all recipes, plating guides, and portion control standards.
• Communication and Collaboration:
  • Communicates effectively and professionally with all kitchen staff, including senior chefs, regarding production needs, potential issues, and special requests.
  • Collaborates effectively with other stations to ensure seamless service.
  • Participates actively in pre-service briefings and provides updates on their station's status.
• Adherence to Standards and Menu Contribution:
  • Possesses a comprehensive understanding of the entire menu and can answer questions regarding ingredients and preparation methods for their station.
  • Strictly adheres to all company policies and procedures, including safety and sanitation guidelines.
  • Actively contributes to menu development discussions, offering suggestions and feedback on recipes and techniques.

Other Tasks:

• Assists with ordering and receiving supplies, ensuring quality and accuracy for their station.
• Conducts regular inventory checks for their station.
• Assists in the development and documentation of new recipes and procedures.
• May be responsible for delegating tasks to junior staff within their station.
• Assists with maintaining kitchen equipment and reporting maintenance needs.
• Performs other duties as assigned by the Culinary Leadership Team and Chef de Cuisine.

Core Competencies:

• Expert Culinary Skills: Demonstrates mastery of a wide range of advanced cooking techniques and food preparation methods.
• Exceptional Knife Skills: Exhibits expert proficiency in all cutting techniques with speed, accuracy, and artistry.
• Advanced Flavor Development: Possesses a sophisticated understanding of flavor profiles, ingredient synergy, and the ability to create well-balanced dishes.
• Leadership and Mentorship: Effectively guides, trains, and motivates junior culinary staff.
• Comprehensive Food Safety and Sanitation Knowledge: Demonstrates and enforces the highest standards of food handling and hygiene practices.
• Exceptional Organization and Time Management: Manages their station with superior efficiency, prioritizes tasks effectively, and meets deadlines consistently.
• Strong Communication and Interpersonal Skills: Communicates clearly, professionally, and respectfully with all team members.
• Advanced Attention to Detail: Exhibits meticulous attention to quality, consistency, flavor, presentation, and adherence to standards.
• Proactive Problem Solving: Identifies, analyzes, and resolves operational issues independently and efficiently.
• Initiative and Continuous Improvement: Demonstrates a proactive approach to tasks, seeks opportunities for improvement, and stays current with culinary trends.
• Strong Work Ethic and Professionalism (Leading by Example): Demonstrates exceptional punctuality, reliability, a commitment to excellence, and maintains a highly professional demeanor.
• Advanced Recipe Comprehension and Adaptation: Understands, accurately executes, and can adapt complex recipes as needed.

Physical Requirements:

• Must be able to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds or more.
• Ability to bend, stoop, reach, and maneuver in a demanding kitchen environment frequently.
• Exposure to varying temperatures in kitchen and storage areas.
• Ability to work in a fast-paced and high-pressure environment.
• Excellent manual dexterity and hand-eye coordination.

Education and Experience:

• Minimum of 3-5 years of progressive culinary experience, with at least 1-2 years as a successful Cook 2 or equivalent experience.
• Formal culinary degree or certification preferred.
• Proven track record of leading and mentoring junior culinary staff.
• Demonstrated expertise in a specific culinary area or station (e.g., sauté, grill, pastry).
• Advanced knowledge of food safety and sanitation regulations.