Job Summary

• The Culinary Supervisor will report to the Executive Chef and will be responsible for coordinating the day-to-day operations of the Concessions/Premium kitchens.
• Responsibilities include setting up and preparing food items, opening and closing duties, stock replenishment, and maintaining a high level of sanitation.
• The role requires the ability to work all Venue events including extended hours, nights, weekends, and holidays, and to lift and transport items weighing up to 30 pounds, occasionally 50 pounds.

Matching Summary

Skills & Requirements

Key Requirements

• Two (2) to three (3) years of experience
• Professional training through culinary education
• Ability to lift and transport food
• Ability to work all Venue events
• Must be at least 18 years of age

Work Rights