Culinary Supervisor

ASM Global

105d • $25

About The Position

The Culinary Supervisor position will report to the Executive Chef and will be responsible to coordinate the day to day operations of the Concessions, Premium kitchens. Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Executive Chef. Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner. Inputting daily event sheets and daily reports. Production of menu items in a timely manner and in accordance with company standards. Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties. Adheres to company guidelines and house rules, always exceeds guest expectations. Work as a team with fellow associates and other service departments within arena.

Requirements

• Must be at least 18 years of age.
• Professional training through culinary education or experience in a fast-paced, high-volume fine dining restaurant/catering facility.
• Ability to interact with co-workers.
• Extensive knowledge of food and beverage menu, specials, and services offered.
• Ability to assure compliance with company service standards and inventory procedures.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Ability to multi-task in a fast-paced, team-oriented setting.
• Ability to read, speak, and write in English.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Ability to work all Venue events including extended hours, nights, weekends, and holidays.
• Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Must have two (2) to three (3) years working in a fast-paced high-end club or restaurant.

Nice To Haves

• Experience in a high-end club or restaurant setting.
• Knowledge of safety policies and procedures.

Responsibilities

• Coordinate day to day operations of the Concessions and Premium kitchens.
• Set up and prepare all food items.
• Perform opening and closing duties.
• Replenish and rotate stock as directed by the Executive Chef.
• Set up non-food items for shift.
• Maintain a high level of sanitation awareness.
• Input daily event sheets and reports.
• Produce menu items in a timely manner according to company standards.
• Follow directions precisely and maintain work area.
• Adhere to company guidelines and exceed guest expectations.
• Collaborate with fellow associates and other service departments.

Benefits

• $25 per hour compensation.
• Commitment to sustainability.
• Recognition programs.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed