Concessions Cook Supervisor- Mercedes Benz Stadium

Job Summary

The Concessions Culinary Supervisor oversees culinary operations across assigned concession locations during sporting events, concerts, and other stadium events. This hands-on leadership role is responsible for supervising food production, maintaining food safety standards, managing inventory and product distribution, and ensuring locations are fully prepared for service.

The ideal candidate thrives in a fast-paced, high-volume environment and can effectively lead teams, solve problems, communicate clearly, and maintain operational excellence from preparation through event execution.

Key Responsibilities

Event Operations & Production

Oversee food preparation, cooking, plating, and distribution.

Ensure products meet recipe, quality, and portion standards.

Monitor production timelines and concession readiness.

Support event execution and respond to operational challenges in real time.

Leadership & Team Management

Supervise cooks, utility staff, and temporary employees.

Assign tasks, provide coaching, and ensure accountability.

Monitor attendance, productivity, and workplace conduct.

Support onboarding and training of new team members.

Inventory & Product Control

Assist with receiving, inspecting, and distributing products.

Monitor inventory levels and communicate shortages.

Maintain accurate documentation and inventory accountability.

Food Safety & Sanitation

Enforce all food safety, sanitation, and company standards.

Monitor food temperatures, labeling, storage, and handling practices.

Maintain clean, organized, and compliant work areas.

Communication & Reporting

Provide updates on production status, staffing needs, and operational concerns.

Complete required logs, checklists, and reports.

Partner with culinary leadership to ensure successful event execution.

Qualifications

Previous culinary leadership or supervisory experience preferred.

Strong understanding of food safety and sanitation practices.

Ability to lead teams in a high-volume environment.

Excellent communication, organization, and problem-solving skills.

Ability to work nights, weekends, holidays, and event schedules.

This position requires a hands-on leader who can balance team supervision with operational execution while delivering a safe, efficient, and high-quality guest experience.