Overview
The Culinary Supervisor is responsible for assisting the Culinary Managers in the effective management and running of culinary operations. The Culinary Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.
This role will pay an hourly wage of $22 to $23.50.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
Responsibilities
• Supervises cooks and other team members in assigned work areas in Footprint Center.
• Responsible for providing high quality, fresh food in a timely manner to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food for to guests.
• Must demonstrate ability to meet the company standard for excellent attendance.
• Responsible for consulting with Executive Chef, Sous Chef to plan menus and estimate expected food consumption.
Qualifications
• Previous Supervisor and cook experience in large Sports Arena or Stadium.
• Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations
• Ability to speak, read and write in English.
• ServSafe preferred