Culinary Supervisor - Catering

About the role

The Culinary Supervisor position reports to the Concessions Chef and coordinates the day-to-day operations of its assigned kitchen at Ameris Amphitheater. The role leads a team focused on exceeding guest expectations and maintaining high food quality and safety 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 in line with portion sizes, 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.
• Work as a team player on preparation, service and delivery of product, and follow the Legends uniform and grooming guidelines.

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.
• Ability to multi-task in a fast-paced, team-oriented setting.
• Available for all stadium events, including late nights, weekends and holidays, and able to stand or walk for long periods.
• Able to lift, push and pull about 50 lbs and to reach, bend and stoop for extended periods.
• Must be able to read, speak and write in English.

Required skills

• Food safety certification (must be able to obtain it).
• HACCP standards.
• Monthly inventory.