In Seat Culinary Supervisor (Part-Time)

ASM Global•Denver, CO

9d•$28•Onsite

About The Position

This position is open until 9/23/26 or filled at $27.81. The Culinary Supervisor will be responsible for ordering, receiving, and preparing food items, maintaining food costs and budget goals, and producing required product according to Banquet Event Orders for each event. This role involves attending in-house event-related meetings, relaying immediate changes with other departments, and overseeing and directing hourly culinary staff. The supervisor ensures timely receipt of requisitions, coordinates with the Kitchen on function timing and production, and maintains effective communication between Kitchen and Warehouse Teams. Responsibilities also include maintaining kitchen equipment cleanliness and annual maintenance, inventory and quality controls, and assisting in the training of all kitchen staff. The Culinary Supervisor is responsible for the kitchen in the absence of the Executive Chef and Sous Chef.

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.
Standing for 8+ hours
Walking 30,000+ steps
Lifting up to 50+ pounds
Push and pull heavy carts with product
Manual dexterity with knife skills
Working lifting hot and heavy items
Operate office equipment such as a computer is required.
Able to work in varying temperatures from hot kitchen/ cooler/freezer.
Confined loud working environment with a lot of others present

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