Culinary Supervisor

About the role

The Culinary Supervisor reports to the Executive Chef and coordinates the day-to-day operations of their assigned kitchen. The role covers opening and closing procedures, food preparation, team leadership and kitchen standards.

Key responsibilities

• Follow the Executive Chef's assignments for opening and closing procedures and food preparation, and report daily progress and needs.
• Lead a team with respect and a commitment to exceeding guest expectations every day.
• Perform daily uniform checks with staff and help the 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 in preparation, service and delivery of product, following 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 and able to work extended hours, including late nights, weekends and holidays.
• Must be able to lift, push and pull about 50 lbs, stand or walk for long periods, and perform constant reaching, bending and stooping.
• 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.