PT Suites Culinary Supervisor - Raymond James Stadium

Legends Global•Tampa, FL

1d•Onsite

About The Position

Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL. The Role: A suites culinary supervisor is essentially the second-in-command in the kitchen, working directly under the executive chef (head chef). They play a crucial role in overseeing kitchen operations, ensuring food quality, and managing staff.

Requirements

Second-in-command in the kitchen, working directly under the executive chef.
Overseeing kitchen operations.
Ensuring food quality.
Managing staff.
Managing line cooks, prep cooks, and other kitchen staff.
Training new kitchen staff.
Delegating tasks.
Assisting with menu planning and recipe development.
Participating in food prep.
Ensuring kitchen stations are set up and stocked.
Overseeing inventory levels.
Communicating with the executive chef about necessary orders.
Managing kitchen supplies and equipment.
Ensuring kitchen areas are clean and sanitary.
Enforcing safety standards and health regulations.
Acting as expediter during service.
Coordinating orders between front-of-house and kitchen staff.
Handling issues that arise during service.
Ensuring kitchen operations follow local food safety regulations and health codes.
Managing food storage.
Supporting the executive chef in creating and executing the Stadium’s vision and menu.
Overseeing kitchen operations in the absence of the executive chef.
Tracking food costs and waste.
Ordering ingredients.
Managing vendor relationships.
Tracking inventory.
Communicating with servers and managers.
Communicating with kitchen staff.

Responsibilities

Supervising Kitchen Staff: Manages the line cooks, prep cooks, and other kitchen staff, ensuring that they perform their tasks efficiently and maintain a high level of organization.
Training: Trains new kitchen staff, helping them understand recipes, kitchen safety, and proper techniques.
Delegation: Delegates tasks based on individual skill levels and workload, ensuring that every station runs smoothly.
Assisting with Menu Planning and Food Preparation: May help the executive chef with menu planning, recipe development, and testing new dishes.
Quality Control: Ensures the food produced meets the Stadiums’ standards for presentation, taste, and quality.
Food Prep: Participates in food prep, ensuring everything is ready for the day's service.
Maintaining Kitchen Organization: Ensures that all kitchen stations are properly set up and stocked before service begins.
Inventory Management: Oversees inventory levels and communicates with the executive chef about necessary orders. May also assist in managing kitchen supplies and equipment.
Cleanliness: Ensures that all kitchen areas are kept clean and sanitary. Helps enforce safety standards and health regulations.
Managing Workflow During Service: May act as the "expeditor," coordinating orders between the front-of-house and kitchen staff, ensuring that food comes out in a timely manner and at the correct quality.
Problem-Solving: Handles any issues that arise during service, such as delays, mistakes, or food shortages, and ensures that everything runs as smoothly as possible.
Overseeing Food Safety & Sanitation: Ensures that all kitchen operations follow local food safety regulations and health codes.
Proper Storage: Manages food storage, making sure ingredients are stored properly and not exposed to contamination.
Supporting the Executive Chef: Supports the executive chef in creating and executing the Stadium’s vision and menu.
Taking Charge in Their Absence: In the absence of the executive chef, may be responsible for overseeing the kitchen’s operations and maintaining standards.
Budgeting and Cost Control: May help track food costs and waste, ensuring that the kitchen operates efficiently and within budget.
Ordering Supplies: In some cases, may be involved in ordering ingredients, managing vendor relationships, and tracking inventory to ensure everything is in stock.
Communication: May communicate directly with servers and managers to ensure that the kitchen is delivering food that meets customers' expectations.
Team Communication: Communicates with kitchen staff to ensure that everyone knows their responsibilities during service.