Overview
The Lead Culinary Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. Prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. Responsible for the training of kitchen staff, providing leadership, coaching training for Kitchen Supervisors, and overseeing the team’s daily performance. Employee must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay a wage of $25.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
• Responsible for coordinating and supervising the work of culinary staff.
• Coach, mentor, train, discipline team members as required, including Kitchen Supervisors, Cooks, Prep Cooks, and Kitchen Stewards.
• Provide corrective feedback and present employee documentation as required.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with product rotation and monthly inventory. Reporting inventory discrepancies.
• Receiving and confirming daily orders
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Above average skill-set regarding preparation, service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains state, local & company sanitation, health and safety standards in work areas.
• Responsible for observing, temping and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Consults with Executive Chef and Sous Chefs to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Additional duties as assigned to support effective and productive operation of the Culinary Dept.
Qualifications
• High school diploma or equivalent
• Associates degree in Culinary education. Equivalent experience accepted in lieu of degree.
• Advanced training in a fast-paced, professional kitchen, restaurant or similar environment.
• Demonstrated experience working in a supervisor capacity in a kitchen preferred.
• Able to operate standard kitchen equipment to 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 speak & read at an advanced level in English. Bilingual ability helpful but not required.
• Basic ability to operate a PC in a Window platform including Outlook e-mail preferred.
• Ability to lead a team of kitchen employees in a fast-paced, event-driven, high-volume environment.
Vaccination Statement
We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.