Culinary Supervisor Stirrups

Culinary Supervisor (Full Time) - Stirrups - World Equestrian Center

Job Category: Food & Beverage – Culinary

Requisition Number: CULIN
002175

• Posted :
  August 27, 2026
• Full-Time
• On-site

Showing 1 location

Ocala, FL 34482, USA

The Kitchen Supervisor in Stirrups Restaurant plays a critical role in ensuring the delivery of exceptional culinary experiences. This individual oversees daily kitchen operations, maintains the highest standards of food quality, cleanliness, and safety, and supports the kitchen team in achieving consistent excellence. The role involves team supervision, training, inventory management, and collaboration with the culinary leadership to create an outstanding dining experience for guests.

Essential Functions:

• Supervise food preparation and plating to ensure consistency and adherence to fine dining standards.
• Ensure all dishes are prepared and presented with precision, meeting the restaurant’s quality and aesthetic expectations.
• Monitor and maintain a smooth workflow during service, especially during peak hours.

Team Supervision and Development:

• Lead, coach, and motivate the kitchen staff to maintain a high-performing team.
• Train new hires and provide continuous guidance to all team members on techniques, recipes, and restaurant standards.
• Schedule and coordinate kitchen staff shifts, ensuring appropriate coverage.
• Address team performance issues professionally and provide constructive feedback.

Quality and Hygiene Standards:

• Enforce strict compliance with health, safety, and hygiene regulations.
• Conduct regular inspections of food storage, preparation areas, and equipment to maintain pristine cleanliness.
• Ensure adherence to food safety protocols, such as HACCP, and maintain proper documentation.

Inventory and Cost Control:

• Monitor inventory levels and assist in ordering ingredients, ensuring freshness and minimizing waste.
• Work with the Chef De Cuisine / Sous Chef to maintain food costs within budget while maintaining quality.
• Perform regular inventory counts and ensure accurate stock rotation.

Menu Execution and Development:

• Collaborate with the Chef De Cuisine / Sous Chef on menu development and seasonal offerings.
• Assist in testing and implementing new recipes and ensuring staff familiarity with menu changes.
• Maintain portion control and consistency in flavor and presentation across all dishes.

Communication and Guest

Experience:

• Act as a bridge between the BOH and FOH teams, ensuring smooth communication and service.
• Address and resolve any issues that arise in the kitchen during service.
• Collaborate with FOH staff to accommodate guest requests or special dietary needs promptly and professionally.

Equipment and Maintenance:

• Ensure all kitchen equipment is in proper working condition and report any issues to management.
• Maintain a clean and organized workspace, including storage areas, refrigerators, and freezers.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

• Ability to stand for long periods and handle the physical demands of a busy kitchen.
• Capability to lift up to 50 pounds, reach, bend, and perform repetitive motions.

Qualifications, Education, Experience,…