Culinary Supervisor at AT&T Stadium

Legends Global•Dallas, TX

1d•Onsite

About The Position

The Culinary Supervisor is responsible for supporting daily kitchen operations by preparing and presenting high-quality food while serving as a lead resource for culinary staff during assigned shifts. This role combines hands-on cooking responsibilities with administrative and operational duties, including food ordering, inventory management, production planning, food safety, and kitchen organization. The Culinary Supervisor helps ensure the kitchen is properly staffed, stocked, organized, and prepared to execute events and daily service efficiently and consistently. This position may provide direction for other cooks and kitchen team members but is not primarily responsible for formal personnel management.

Requirements

Previous experience in a professional or high-volume kitchen environment.
Lead Cook, Line Cook, or senior culinary experience preferred.
Ability to lead and provide direction to culinary team members.
Knowledge of food preparation, cooking techniques, sanitation, and food safety.
Ability to follow recipes, production sheets, and written instructions.
Strong organizational, communication, and time-management skills.
Ability to manage multiple priorities in a fast-paced environment.
Food Handler or Food Protection Manager certification as required.

Responsibilities

Lead daily kitchen operations and provide direction to cooks and culinary team members.
Prepare and present menu items according to recipes, specifications, and quality standards.
Coordinate daily food preparation, production, portioning, and service timing.
Assist with production planning based on events, attendance, and business levels.
Place food and supply orders and maintain appropriate inventory and par levels.
Receive and inspect deliveries for quality, quantity, freshness, and proper storage.
Monitor product usage, minimize waste, and maintain accurate inventory and ordering records.
Ensure compliance with food safety, sanitation, temperature control, and health regulations.
Complete opening and closing procedures, including cleaning, sanitation, and equipment checks.
Operate kitchen equipment safely and report maintenance or equipment concerns.
Train and assist with onboarding culinary employees on recipes, procedures, safety, and service standards.
Monitor team performance and communicate operational or performance concerns to culinary leadership.
Coordinate with culinary leadership, event operations, service teams, and other departments to support successful events.
Adjust production and priorities based on changing business needs and event requirements.
Maintain consistent recipe execution, portion sizes, and presentation standards.
Assist with special events, menu preparation, and other culinary projects as assigned.
Perform all other duties as assigned.