The Culinary Supervisor will assure our guests experience is consistently maintained through supervision; Supervise kitchen staff in the Chef’s absence, ensuring the best quality food is served to guests in a timely manner. To promote the World Equestrian Centers mission and vision statement through continual demonstration of actions.

Primary Responsibilities:

• Must be available to work evenings, weekends, and holidays as needed.
• Train and supervise kitchen staff in the property preparation of menu items, equipment, and safety measures.
• Evaluate performance, give guidance as necessary to produce quality products.
• Visually inspect, select, and use only the highest quality product in preparation of menu items.
• Reads and employs math skills for following recipes.
• Prepares requisitions for supplies and food items for production in workstation.
• To ensure effective stock rotation and maintain stock levels to include storage and use of equipment
• Always follow procedures for food controls
• To assist with maintaining and improving departmental operating standards
• To assist with leading and motivating the departmental team to promote good team member morale and ensure a high level of commitment and pride
• To be fully aware of and comply with the World Equestrian Centers company rules and regulations as identified in the company policy.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Observes production flow and adjusts as needed to control costs.
• Monitors to ensure proper receiving, storage (including temperature-settings) and rotation of food products to comply with the Health Department regulations, including coverage, labeling, dating, and placing items in property container to ensure product freshness.
• Provide direction to team members regarding operational and procedural issues
• Have complete knowledge of all policies, standards and procedures of the department      
• Be familiar with resort services, amenities, and outlet
• Available for work assignments outside of associate’s customary work schedule.  This may include evenings, overnight, weekends and holidays
• Adherence to all safety rules and regulations
• Compliance with all properties policies and procedures and described and communicated by management
• Train, coach, and mentor kitchen and front-of-house team members.
• Conduct pre-shift meetings to align staff on goals, specials, or service expectations.
• Manage inventory levels; monitor usage and minimize waste.

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.
• Work in hot environments near ovens and stoves.

Qualifications, Education, Experience, Skills, and Abilities:

• 5years of culinary experience required
• Must be able to understand, read and write English
• Must have excellent attention to detail
• Basic knowledge of Microsoft Office
• Minimum 1–2 years of experience in a pizzeria or similar fast-paced kitchen.
• Prepare orders accurately and efficiently during peak hours.
• Strong knowledge of food safety standards (SERV Safe certification a plus).
• Ability to work quickly under pressure and during high-volume shifts.
• Attention to detail and pride in food presentation.
• Team-oriented with strong communication skills.

  Pizza Preparation:

• Hand-stretch or roll dough to desired size and thickness.
• Apply sauces, cheeses, and toppings according to menu specifications or custom orders.
• Monitor cooking times and temperatures to ensure consistent quality and doneness.

  Dough Handling:

• Prepare, portion, and store pizza dough according to recipes.
• Monitor dough fermentation and proofing for optimal texture and rise.

  Ingredient Management:

• Prep and portion fresh toppings and ingredients daily.
• Rotate stock and label food items to maintain freshness and minimize waste.
• Alert management of low inventory or quality issues.

Viola’s n Dots Supervisor oversees the day-to-day operations of the pizzeria, ensuring efficient kitchen performance, high food quality, excellent customer service, and adherence to health and safety regulations. This role requires leadership, team coordination, and hands-on support to maintain smooth operations during busy hours. An experienced pizzeria cook responsible for preparing high-quality pizzas and related menu items efficiently and consistently. This role requires strong knowledge of pizza preparation techniques, dough handling, and oven operation, as well as a commitment to cleanliness, teamwork, and customer satisfaction.

The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.