Culinary Supervisor

ASM Global•New Orleans, LA

33d•$20 - $25•Onsite

About The Position

Legends Global, a partnership between two powerhouse companies, is redefining excellence in sports, entertainment, and live events. They combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. The organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit team members, guests, and partners. Guided by values of respect, integrity, and accountability, they create a workplace where everyone can succeed. Caesars Superdome has an excellent and immediate opening for a part-time Culinary Supervisor. This role requires an individual with supervisory skills, customer service skills, a positive attitude, knowledge of food preparation, and the ability to oversee all areas in preparing the location and area for day-to-day operation.

Requirements

Serve-safe certified
At least 4 years of culinary experience in a banquet facility producing meals 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.

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
Directly supervises all kitchen personnel and stewarding staff.
Carries out supervisory responsibilities in accordance with company policies and applicable laws.