Culinary Supervisor
On-siteSt. Louis, Missouri, United States
Job Summary
Conduct culinary tasks focusing on proper preparation, set up, and execution of items including soups, sauces, proteins, starches, and vegetables. Coordinate with the Chef to distribute prep lists and inventory needs daily, or manage ordering and physical inventory when the Chef is absent. Perform quality work within deadlines by washing, peeling, cutting, and weighing ingredients while carrying pans, kettles, and trays between workstations. Clean designated areas, distribute supplies, and ensure compliance with sanitation, ServSafe, and safety requirements. Serve customers efficiently, resolve concerns, and maintain portion control using approved food production standards. Work seven days a week in a 24-hour hospitality environment, lifting up to 30 pounds of food and 250 pounds of equipment.
Required Qualifications
- High school or equivalent education
- Minimum of three years culinary service background
- At least one-year kitchen management
- Ability to read, understand and speak basic English
- Ability to write simple correspondence
- Ability to effectively present information in one-on-one and small group situations
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
- Must be able to lift trays of food or food items weighing up to 30 pounds frequently
- Must be able to push and pull cards and equipment weighing up to 250 pounds
- Ability to follow all Health & safety standards
- Possess the ability to meet specific uniform standards for this position
- Utilize all Personal Protective Equipment (PPE) per LM Services guidelines
- Ability to withstand hot temperatures as generated by ovens, grills and fryers
- Must be able to lift 50 lbs
Desired Qualifications
- Bachelor's Degree
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