Located in the gorgeous, new expansion of Westfield Topanga and offering the best of Los Angeles and beyond, Topanga Social is where the Valley comes together to eat, drink, play, and shop.
Topanga Social features over 50,000 square feet of flexible space to gather, eat, meet, chill-out and socialize. The space is designed to be inclusive and dynamic with bars and lounges offering indoor and al fresco options. Topanga Social offers a restaurant collection featuring a wide range of the hottest eateries in LA and celebrity chef-run outlets as well as quieter spots to catch up with friends, conduct informal business meetings, or take a shopping break. With 24 food outlets curated to appeal to all tastes, there is something for everyone to love at Topanga Social.

Position
The Culinary Supervisor position directly supervises food-service associates in accordance with policies, procedures and applicable laws. High focus on food quality, consistency, and all aspects of food safety are being adhered to. Serv Safe, and/or local food safety and sanitation certificate required.

Reports directly to the Sous Chefs, and Executive Chef.

ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

What You'll Do
ENSURE A HIGH-QUALITY OPERATION

• Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
• Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages.
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Operates and cleans equipment in accordance with department procedures after each use.
• Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Operates food-service equipment in a safe manner and according to established policies and procedures.
• Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback.
• Performs other duties as assigned by Sous Chefs and Executive Chef.

MAINTAIN CONTROLS

• Maintain and control kitchen assets.
• Monitor restaurant’s on-hand inventory for waste and theft.
• Create positive relationships with product vendors and service providers. Follow through on all work done by service providers. Ensure proper receipt of goods and accurate invoicing.
• Conduct line checks to ensure product standards and specifications.
• Ensure adequate inventory levels that allow for guest needs but do not tie up company assets in unneeded and costly inventory.
• Complete daily paperwork and projects on a timely basis.
• Control operating costs by instituting awareness through the kitchen.
• Responsible to order food and beverage products. Responsible for receiving and checking orders to ensure that they adhere to company specifications.

MANAGE EMPLOYEES

• Ensure quality recruiting, hiring, and training of managers and employees.
• Create positive relationships with employees and managers by treating all employees with respect.
• Minimize turnover by responding to and resolving employee issues.
• Support and practice an open-door policy.
• Implement programs to reward positive contributions. Recognize and promote positive performers. Coach and counsel employees whose performance is below expectations.
• Maintain a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for kitchen staff, supervisors, and managers.
• Assure compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.

ADVOCATE A TEAM ENVIRONMENT

• Display, encourage, and inspire high morale and motivation in the restaurant, with a focus on the kitchen staff.
• Communicate with other managers using the manager’s log on a daily basis.
• Show daily attention, participation and sensitivity needed to establish credibility and promote unity in the team.
• Set a good example through attitude, involvement, and positive influence.
• Establish an environment that does not permit or promote sexual or any other kinds of harassment.

QUALIFICATIONS
Competency Statement(s)

• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Communication, Written - Ability to communicate in writing clearly and concisely.

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