The Culinary Supervisor will coordinate the day-to-day operations of the Concessions/Premium kitchens, reporting to the Executive Chef
Job Summary
The Culinary Supervisor will coordinate the day-to-day operations of the Concessions/Premium kitchens, reporting to the Executive Chef.
Responsibilities include setting up and preparing food items, opening and closing duties, stock management, and ensuring high sanitation standards.
The role requires adherence to company guidelines, exceeding guest expectations, and working collaboratively with fellow associates and other service departments.
Matching Summary
The Culinary Supervisor will coordinate the day-to-day operations of the Concessions/Premium kitchens, reporting to the Executive Chef.
Skills & Requirements
Must-have
High level of sanitation awareness
Professional, safe, and efficient manner
Production of menu items
Follow directions precisely
Maintain work area and food storage
Exceed guest expectations
Work as a team
Nice-to-have
Extensive knowledge of food and beverage
Basic knowledge of food and beverage preparations
Ability to multi-task
Encourage team safety policies
Key Requirements
At least 18 years of age
Professional training or fast-paced fine dining experience
Two to three years of experience in high-end club or restaurant
Ability to lift and transport items up to 30 pounds, occasionally 50 pounds
Ability to work all Venue events including extended hours, nights, weekends, and holidays
Mobility for production tasks including reaching, bending, stooping, wiping, pushing, and pulling