Culinary Supervisor

Buckner Retirement Services Community: Ventana by Buckner

Location: Dallas, TX - Onsite

Address: 8301 N Central Expy, Dallas, TX 75225

Job Schedule : Full-Time, Sunday 7a-3p, Monday - Thurs 10:30a-8:30p. Off on Friday and Saturday.

We are seeking a Supervisor Food Services/ Front of House Culinary Supervisor to join our community committed to delivering outstanding service to our residents. As a Supervisor , you will play a n important role in assisting dietary and kitchen staff with supporting functions such as setting tables, preparing trays, preparing serving lines, washing dishes, cleaning, and assist residents during mealtimes. Join our team and inspire happiness in the lives of others!

What you'll do:

• Host as needed in the restaurant.
• Supervise opening and closing side work for dinner, breakfast, and lunch – including proper buffet setup.
• Complete daily opening and closing supervisor checklist.
• Email closing report to Executive Chef, Director of Culinary, and Assistant Director of Culinary – feature, covers, large parties, and member issues.
• Coordinate with AM supervisor/event coordinator for all events during dinner: insure proper staffing, check room and set up, welcome and communicate any concerns with the host of the group and act as their contact, insure proper billing for the event, check with contact to make sure they are receiving service up to their expectations throughout event, place a follow-up call to the host of the event to inquire how their experience was, resolve any issues and offer to rebook (depending on event). This should be conducted 24-48 hours after the event.
• Prepare menus/signage for service for all meal periods as needed.
• Communicate to kitchen to brief staff on daily feature any unavailable items during pre-shift.
• Attend daily pre-shift meeting.
• Take all reservations for special events (holidays, large parties), delivering pace and daily updates on counts up until holiday. Ensure that all guests receive a confirmation call 48 hours prior to the day of the event.
• Coordinate any to-go items or large special orders.
• Attend weekly Culinary Leaders meeting.
• Immediately communicate any concerns to leaders that need to be escalated for resolution.
• Train new hosts and reservationists.
• Maintain inventory of server pantry and communicate orders, shortages to Executive Chef or Culinary Director.
• Help compile event critiques: reservations – cancellations/no shows, number of members and outside guests, sales, concerns from guests, staffing, any suggested changes to the event for the next year, menu/style/pricing.
• Set tables, bus tables, and wash off tables after meals in accordance with established guidelines and procedures.
• Prepare beverages and foods as required.
• Serve food in dining rooms or other areas as required.
• Serve beverages to residents as required.
• Blend food in electric blender; prepare steam table.
• Prepare hot carts and serve food; clean and sanitize carts.
• Wash dishes; scrape and rack dishes; sort, stack, store clean dishes.
• Mop, sweep, and clean work area.
• Take out trash.
• Wrap silverware.
• Receive and