Culinary Supervisor: Lead Kitchen, Quality & Cost Control

Woodfield Country Club; Boca Raton (FL); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Complimentary Meals in Employee Café

Employee Referral Bonus

Birthday Recognition

Employee Social Events

Direct Deposit

On-site Parking

Job summary

Woodfield Country Club in Boca Raton, FL seeks a Culinary Supervisor responsible for all food production in designated outlets, ensuring items are prepared to club recipes and standards, maintaining quality, cost controls, and sanitation, and communicating with FOH managers.

You will supervise kitchen staff, oversee mise en place, coordinate service between kitchen and dining room, and demonstrate leadership across shifts; this is a full-time, year-round position with comprehensive benefits.

Qualifications

• Directly supervise kitchen staff in daily food prep
• Ensure mise en place before service and inspect food presentation
• Maintain standards of quality, cost, eye appeal and flavor
• Coordinate kitchen and service staff communication
• Lead in any station as assigned by the Executive Chef
• Find creative ways to utilize scraps and items from freezer
• Supervise staff productivity and professional conduct
• Maintain sanitation; follow health and safety regulations
• Report unsafe conditions to supervisor

Responsibilities

• Prepares and directly supervises kitchen staff responsible for the daily preparation of all food items.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Coordinates food service involving communication between kitchen and service staff. Attends all shift meetings.
• Personally works in any station as assigned by the Executive Chef.

Skills

Kitchen supervision

Food safety

Quality control

Communication

Job description

Woodfield Country Club in Boca Raton, FL seeks a Culinary Supervisor responsible for all food production in designated outlets, ensuring items are prepared to club recipes and standards, maintaining quality, cost controls, and sanitation, and communicating with FOH managers.

You will supervise kitchen staff, oversee mise en place, coordinate service between kitchen and dining room, and demonstrate leadership across shifts; this is a full-time, year-round position with comprehensive benefits.