F/Sixteen at The Remi Hotel - Hourly Culinary Supervisor

F/SIXTEEN at The REMI Hotel; Scottsdale (AZ); On-site; USD 27,276 - 38,848; Full time

Benefits offered by this job

$24/hour or DOE

Fun team and environment

Growth & Development opportunities

Job summary

A modern dining establishment in Scottsdale seeks an experienced Culinary Operations Manager to oversee kitchen operations, manage supplies, and ensure adherence to standards. Responsibilities include training kitchen staff, managing food costs, and communicating with restaurant departments. Ideal candidates will have 5+ years of culinary experience, strong leadership skills, and the ability to maintain quality and cleanliness. The position offers $24/hour or DOE and a fun team environment.

Qualifications

• 5+ years of culinary experience in restaurants or hotels.
• 2+ years of leadership experience.
• Strong organizational and time management skills.

Responsibilities

• Oversee kitchen operations and manage supplies.
• Ensure financial responsibility regarding food and labor costs.
• Develop and train kitchen staff.

Skills

Culinary experience

Leadership

Organizational skills

Communication skills

Teamwork

Job description

F/SIXTEEN

The Modern Diner Reimagined: Bold twists on nostalgic comfort food, featuring boozy shakes, cheeky cocktails, and savory dishes for breakfast, lunch, or late-night cravings.

Overview

We are looking for a Culinary Operations Manager to work alongside the BOH and FOH Restaurant Team to purchase all food, restaurant supplies and hotel supplies while ensuring proper ordering, receiving, organizing and maintaining pars. The Manager will be responsible for BOH administrative responsibilities as well as kitchen supplies and cleanliness.

Responsibilities

• Kitchen operations oversight.
• Mindful of food cost, labor and financial decisions.
• Communicate needs for all restaurant operational needs including food, supplies, etc.
• Ensure proper supplies and setup for all restaurant operations.
• Manage and maintain relationships with all departments in the restaurant.
• Ensure proper communication with all leaders regarding changes in relation to both product and prices.
• Ensure correct staffing for business levels and labor cost.
• Develop, train, and motivate dishwashing team members.
• Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales.
• Create, follow, maintain cleanliness and opening/closing procedures.
• Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.
• Capacity to work with multiple bosses and owners’ wants and needs.
• Responsible for Health Department walk‑throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow‑through and correct any DOH areas of opportunity.
• Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support.

Qualifications

• Minimum of 5+ years of culinary experience with restaurants and/or hotels.
• Minimum of 2+ years cooking experience.
• Minimum of 2+ years of leadership experience.
• Must follow in‑house safety program and conduct monthly in‑house health inspections.
• Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf‑life guidelines.
• Commit to source locally when possible and cultivate diversity in the kitchen.
• Ability to work on your feet for extended hours.
• Strong organizational and time management skills with a particular attention to detail.
• Possess strong verbal, constructive, and clear communication skills.
• Punctual, regular and reliable attendance.
• Positive attitude.
• Hands‑on leader in the kitchen.
• Ability to work well with others.
• Maintains confidentiality.
• Team player.
• Creativity and idea generator and executer.
• Must be available to work irregular hours, shifts, weekends, special events, and holidays.
• Ability to stand; walk; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 60 pounds.

Physical Requirements

• Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, reaching with hands, stoop, kneel, or otherwise move objects.
• Ability to work in hot and cold environments.
• Ability to be on your feet for an entire shift.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Benefits

• $24/hour or DOE
• Fun team and environment
• Growth & Development opportunities