Culinary Supervisor (Retail) - Jacob K. Javits Convention Center

Job Summary

The Culinary Supervisor – Retail Operations is responsible for overseeing the daily culinary operations of all retail food outlets within the convention center. This includes supervising kitchen and food preparation staff, ensuring food quality and safety standards are maintained, and supporting high-volume service during events. The role focuses on operational excellence, guest satisfaction, and employee development across fast-paced, multi-unit food retail environments such as grab-and-go kiosks, concession stands, and quick-service restaurants.

Key Responsibilities:
* Supervise and coordinate food production and preparation across all retail locations to ensure consistency, quality, and timely service.
* Lead and train culinary staff in proper cooking techniques, food handling, sanitation, and safety procedures in compliance with health regulations.
* Work with the Executive Chef and/or Sous Chef to implement seasonal or event-specific menus tailored to retail operations.
* Monitor inventory levels, place orders, and ensure proper food storage and rotation (FIFO).
* Maintain cleanliness and organization of all kitchen and prep areas in accordance with HACCP standards.
* Assist in scheduling, performance management, and daily shift supervision of culinary employees in retail outlets.
* Support labor and food cost control efforts by minimizing waste and maximizing efficiency.
* Collaborate with front-of-house retail and concessions teams to ensure smooth service flow and guest satisfaction.
* Troubleshoot operational challenges during events and proactively implement solutions.
* Maintain all equipment in good working order and report any maintenance needs promptly.

Qualifications:
* 2–4 years of supervisory culinary experience, preferably in high-volume, retail, or concession-style food service operations.
* Culinary degree or relevant certification preferred.
* Valid ServSafe or local food handler’s certification.
* Strong knowledge of food safety, kitchen operations, and fast-paced production environments.
* Ability to lead a diverse team with effective communication, motivation, and coaching.
* Excellent organizational and time-management skills.
* Ability to stand for long periods and lift up to 50 lbs.
* Availability to work flexible hours, including nights, weekends, and holidays, based on event schedules.

Work Environment:
* Fast-paced, high-volume kitchen environments during events.
* Exposure to heat, steam, and cold storage areas.
* Interaction with guests, staff, and vendors across various food & beverage outlets.