Culinary Supervisor - Bank of New Hampshire Pavilion

About the role

The Culinary Supervisor reports to the Concessions Chef and coordinates the day-to-day operations of their assigned kitchen at the Bank of New Hampshire Pavilion. The role leads a team focused on exceeding guest expectations and maintaining high food safety and quality standards.

Key responsibilities

• Follow the Executive Chef's and/or Sous Chefs' assignments for opening and closing procedures and food preparation, and report daily progress and needs.
• Lead the team with respect and commitment to exceeding guest expectations.
• Perform daily uniform checks with staff and help Chefs maintain kitchen standards.
• Ensure staff prepare food to portion size, quality standards and departmental rules, policies and procedures.
• Maintain HACCP standards, including food temperature, product rotation, cleanliness and sanitation.
• Keep the kitchen, walk-in coolers, dry storage, shelves, walls, floors and drains clean, and ensure equipment is clean, sanitized and safe.
• Store meats, poultry, seafood, pasta, starches, dairy and other items according to established standards.
• Take part in monthly inventory for the department of responsibility.
• Adhere to the Legends uniform and grooming guidelines and complete safety training.

Required profile

• Culinary education or experience in a fast-paced, high-volume fine dining restaurant or catering facility; full-service casual dining preferred.
• Extensive knowledge of food and beverage menus, specials and services.
• Food safety certification obtained.
• Ability to multi-task in a fast-paced, team-oriented setting and to read, speak and write in English.
• Physical ability to lift, push and pull about 50 lbs, stand or walk for long periods, and reach, bend and stoop for extended times.
• Available for all stadium events and extended hours including late nights, weekends and holidays.