Culinary Supervisor Suites (Part-Time)

ASM Global•Denver, CO

5d•$28•Onsite

About The Position

This part-time seasonal position is open until 9/16/26 or filled at $27.81hr. There are over 80 suites that could have individual orders for any given event. The role requires afternoon and evening availability until food cut. The Culinary Supervisor will be responsible for ordering, receiving, and preparing food items, maintaining food costs and budget goals, and producing required product according to Banquet Event Orders for each event. This role also involves attending in-house event-related meetings and relaying immediate changes with other departments, overseeing and directing hourly culinary staff, and ensuring timely receipt of requisitions to the Warehouse and Kitchen in accordance with Company policy. The supervisor will coordinate with the Kitchen on the timing and production of functions, maintain effective communication skills to liaise between Kitchen and Warehouse Teams, and ensure all kitchen equipment is clean and maintained annually. Additional duties include inventory and quality controls, being responsible for the kitchen in the absence of the Executive Chef and Sous Chef, assisting in the training of all kitchen staff, and maintaining all hot temperature and cold logs, as well as checking food dates daily. 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.

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
Ability to 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.