Culinary Supervisor

Job Summary

The Culinary Supervisor is responsible for leading a team of culinary professionals and assisting the Chefs with the overall execution of food preparation for various seasonal menu items across multiple locations, including Concessions, Suites, Catering, Clubs, and the Main Kitchen. This role ensures that the highest standards of food quality, safety, and team performance are maintained, contributing to the mission of winning one customer at a time through teamwork.

Major Areas of Responsibility:

Service & Quality:

• Supervises and guides team members to complete all steps of service, ensuring the utmost guest satisfaction.
• Ensures that the culinary team follows established recipes and that all products are cooked and served according to recipe specifications and food safety/sanitation practices.
• Upholds and enforces high-quality standards and procedures in the preparation and service of all food items. 
• Verifies that food is prepared in both the appropriate quality and quantity standards set forth by the Chefs.
• Leads the team to work with a sense of urgency, providing friendly and efficient service to all teammates and guests.

Controls & Operations:

• Oversees and maintains clean and efficient work areas, ensuring adherence to all appearance standards.
• Enforces good safety and sanitation practices among all team members. 
• Supervises proper product control, handling of all inventory and equipment, and ensures the "FIFO" concept is utilized and maintained.
• Maintains and reviews documentation on temperature logs and waste sheets. 
• Manages the opening and closing procedures for all kitchen areas, ensuring walk-ins, reach-ins, freezers, and dry storage areas are well-organized.

Team Leadership:

• Supervises a team of union culinary members, providing ongoing training, coaching, and direction to ensure production goals are met.
• Fosters a positive attitude among team members and helps fellow employees whenever necessary.
• Provides clear written and verbal instructions, ensuring tasks are completed on schedule.
• Assists and demonstrates basic and advanced cooking duties to team members when necessary to meet production goals.
• Performs other job-related tasks as assigned by Chefs.

Job Requirements

Experience: A minimum of 5+ years of progressive kitchen experience in a high-volume environment, with at least 2 years in a supervisory or lead cook capacity preferred.

Skills: 

• Proficient in leading routine kitchen tasks such as setting up workstations. 
• Must possess solid menu knowledge and a strong attention to detail. 
• Effective written and verbal communication skills in English are required.
• Capable of reading, measuring, and scaling recipes and applying necessary culinary skills for preparation.
• Skilled in operating, managing, and training others on various pieces of commercial kitchen equipment.
• Excellent organizational, planning, and time management skills, with an ability to multi-task effectively.
• Must possess and demonstrate advanced knife skills with knowledge of butchery and portion control
• Must possess and demonstrate advance cooking skills, to include but not limited to:  searing, sautéing, grilling, roasting, braising, baking and pastry
• Certifications: Must complete Food Safe Handling Certification within the initial 60 days of employment.

Work Conditions: 

• Must be able to work extended hours on event days, including nights, weekends, and holidays.
• Ability to work in both hot and cold environments.
• This role is subject to possible job hazards including, but not limited to, slips, trips, falls, burns, cuts, and strains.

Physical Demands: 

• Requires the ability to walk and stand during the entire shift and move freely within all kitchen and stadium areas.
• Able to lift up to 60 pounds.
• Frequently reaches, lifts, stoops, and bends.
• Requires the ability to push, pull, and lift up to 50 lbs.