Culinary Supervisor - The Mann Center

About the role

The lead culinary supervisor oversees one or more service areas of The Mann Center, covering food procurement, preparation, production and service. The role reports to the Chef and is intended as a stepping stone toward future management positions.

Key responsibilities

• Follow the opening and closing checklists for all food areas within the venue, as designated by the Chef.
• Ensure a working digital thermometer is positioned at each cooking station.
• Help make sure all kitchen equipment throughout the venue is in proper working order.
• Oversee the assembly of all menu items according to their build sheets.
• Assist the Chef with deliveries, ensuring products are stored properly and using first-in, first-out (FIFO) inventory control where applicable.
• Follow all Legends and HACCP food and physical safety guidelines, policies and procedures.
• Encourage team members to follow safety policies, report unsafe conditions, complete safety training and report safety incidents in the company's risk management system on the same day.

Required profile

• At least 18 years of age, high school diploma or equivalent, and ability to read, speak and write English.
• Professional culinary training or experience in a fast-paced, high-volume restaurant or catering facility preferred.
• State and local food handler license; SERVSafe and City of Philadelphia Food Safety Personnel Certificate preferred.
• Punctual, dependable, able to work under pressure and in an open-air environment in all weather, with flexible hours including weekends, nights and holidays.
• Sufficient mobility and ability to lift and move items weighing 10-30 pounds, occasionally 50 pounds.

Required skills

• Basic knowledge of food and beverage preparation, service standards, guest relations and etiquette preferred.
• Ability to follow directions precisely, listen to management and work in a team-oriented, fast-paced setting.