Culinary Supervisor - Long Beach Amphitheater

Legends Global•Long Beach, CA

7d•Onsite

About The Position

The Culinary Supervisor provides administrative and operational support across both venues, under the direction of the Executive Chef and/or Sous Chef. This role is responsible for effectively supporting all culinary operations, including oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Culinary Supervisor ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team. This role is located on-site at Long Beach Amphitheater.

Requirements

Strong attention to detail
Able to demonstrate flexibility and quickly adapt to changes
Ability to be self-motivated and work independently and work well as a team player
Ability to work in a fast-paced environment
Must be able to transport up to 60 pounds
Ability to move heavy (200+ pounds) wheeled carts
Work independently, exercise judgement and initiative
Remain flexible and adjust to situations as they occur
Work effectively under pressure and/or stringent schedule and produce accurate results
Operate a personal computer using Outlook, Windows, Word, Excel, and other standard office equipment
Ability to understand and operate the property’s work order system to submit and complete work orders

Responsibilities

Maintain high standards of sanitation and cleanliness within the kitchen
Support the Kitchen Manager in achieving and sustaining the highest possible Health Department rating
Assist with training initiatives related to food safety, sanitation, and accident prevention
Participate in recipe and technique development to ensure high-quality food preparation and presentation
Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
Collaborate with the Kitchen Manager on food production, menu development, and menu specifications—including pricing
Check and taste food items prior to service or events to ensure quality standards are met
Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
Oversee kitchen opening and closing procedures, ensuring all duties are completed; serve as the final person to depart
Conduct staff training sessions as assigned
Perform other duties as assigned by the Kitchen Manager