Culinary Supervisor Suites (Part-Time)

Legends Global•Denver, CO

3d•$28•Onsite

About The Position

This part-time seasonal position is open until 9/16/26 or filled at $27.81hr. The role involves managing food ordering, receiving, and preparation for over 80 suites, each potentially having individual orders for any given event. The supervisor will be responsible for maintaining food costs and budget goals, producing required product according to Banquet Event Orders, and attending in-house event-related meetings to relay immediate changes with other departments. This position requires afternoon and evening availability. The supervisor will oversee and direct hourly culinary staff, ensure timely receipt of requisitions, and coordinate with the kitchen on function timing and production. Maintaining kitchen equipment cleanliness and annual maintenance, conducting inventory and quality controls, and assisting in training kitchen staff are also key responsibilities. The role includes managing hot and cold logs, checking food dates daily, and ensuring adherence to local Health Department codes. Bilingual skills are preferred.

Requirements

Serve-safe certified
At least 4 years of culinary experience in a banquet, catering or suites facility producing food for large events
Advanced oral and written communication skills.
Strong orientation to customer service and ability to work with other staff members in the facility.
Results oriented individual with the ability to meet required budgetary goals.
Excellent organizational, planning, communication, and inter-personal skills.
Ability to undertake and complete multiple tasks.
Computer skills to include Excel programs.
Must adhere to local Health Department codes.
Ability to be creative with food presentations and maintain a quality product.
Standing for 8+ hours
Walking 30,000+ steps
Lifting up to 50+ pounds
Push and pull heavy carts with product
Manual dexterity with knife skills
Working lifting hot and heavy items
Operate office equipment such as a computer
Able to work in varying temperatures from hot kitchen/ cooler/freezer.
Confined loud working environment with a lot of others present

Nice To Haves

bilingual preferred

Responsibilities

Ordering, receiving and preparing food items
Maintaining food costs and budget goals
Produce required product according to Banquet Event Orders for each event
Attend in-house event-related meetings and relays immediate changes with other departments
Oversee and direct hourly culinary staff
Ensures all requisitions to the Warehouse and Kitchen are received in a timely manner, in accordance with Company policy.
Coordinates with Kitchen on the timing and production of functions
Must possess effective communications skills to liaise between Kitchen and Warehouse Teams
Maintaining all kitchen equipment cleanliness and annual maintenance
Inventory and quality controls
Responsible for kitchen in absence of Executive Chef and Sous Chef
Assist in the training of all kitchen staff
Responsible for all hot temp and cold logs
Responsible for checking dates on all food daily
Directly supervises all suites kitchen personnel and stewarding staff.
Carries out supervisory responsibilities in accordance with company policies and applicable laws.