Overview

This position reports to the Director of Culinary with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production and quality control.

This role pays an hourly rate of $26.00-$29.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until October 10, 2025.

Responsibilities

• Trains new and existing cooks on food preparation with an emphasis on baking and cold preparation
• Supports cooks by giving verbal guidance as well as physically cooking, baking and preparing food to teach, train and demonstrate
• Supervises cooks to ensure quality, compliance and portion & production demand
• Assist in the implementation of daily HCAAP forms and reinforces the importance
• Assist in creation of daily production sheets, standardized recipes and waste reports
• Supervises and supports BOH composting and recycling
• Reviews menus, analyzes recipes, and determines food, labor, and overhead costs
• Works hand in hand with cooks and bakers to guaranty the highest quality product
• Supports the Bakery with training of standardized recipes and skillful baking techniques
• Directly supervises Kitchen personnel
• Carries out supervisory responsibilities in accordance with OVG policies and applicable laws
• Responsibilities include training and assisting employees in daily food preparation operations
• Provide cooks the proper tools to complete their jobs to a high level of quality
• Retrain cooks on proper cooking fundamentals if need be
• Disciplining in coordination with Chefs and OVG HR Department

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily
• The requirements listed below are representative of the knowledge, skill, and/or ability required
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions
• Preferred: Certificate from accredited culinary school, college or technical school
• 2 or more years of hands on experience
• Kitchen/culinary supervisory experience is a plus
• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff, including management
• Ability to work with subordinates in a respectful, yet educational manner
• Ability to problem solve
• To perform this job successfully, an individual should have some knowledge of computers
• Word processing and spreadsheet experience is preferred