SMG Culinary Supervisor in Chicago, Illinois

SAVOR...Chicago, the leading food service provider located at McCormick Place Convention Center has an immediate opening for a Cold/Bakery Supervisor. This position reports to the Executive Sous Chef 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.

MAJOR RESPONSIBILITIES INCLUDE THE FOLLOWING (OTHER DUTIES MAY BE ASSIGNED):

  • 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

SUPERVISORY RESPONSIBILITIES:

  • Directly supervises Kitchen personnel
  • Carries out supervisory responsibilities in accordance with SMG's 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 Savor/SMG's 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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

  • 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

Hourly Range: $18-$22 p/h

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled