Culinary Supervisor- Ford Amphitheater

Aramark•Colorado Springs, CO

10h•Onsite

About The Position

Developed and built by Notes Live, the Ford Amphitheater is an 8,000-capacity, state-of-the-art venue right in the heart of the Polaris Pointe development in Colorado Springs, Colorado. Aramark supports clients by providing a high level of attention to detail and outstanding customer service. Aramark is hiring Culinary Supervisors to join their passionate Culinary Team. Alongside a manager who will help coordinate and lead operations, the supervisor will help oversee staff, collaborate with teammates, and help where needed. The company emphasizes employee growth and pursuing individual passions. The ideal candidate is reliable, prompt, and has the ability to multi-task, as the kitchens are the beating heart of the operation. This employee will have the ability to work holidays, overtime, nights, and/or weekends as needed. This position is considered an Hourly/Seasonal/Part-Time Employee.

Requirements

21 years of age or older
ServSafe or Food Safety Certification equivalent (will be trained and certified upon hire as needed)
Requires occasional lifting, carrying, pushing, and pulling of up to 50lbs.
Demonstrates basic math and counting skills
Demonstrates effective interpersonal and communication skills, both written and verbal
Willingness to accept change and new procedures
Ability to coordinate multiple tasks, meet production/service time schedules, and adapt to necessary and unforeseen changes
Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Must be knowledgeable in operating an efficient cost-effective program.
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills

Nice To Haves

Previous experience as a culinary lead or related role
TEAM/ServSafe Alcohol Certification (will be trained and certified upon hire as needed)

Responsibilities

Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
Direct daily activities.
Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
Ensure that food items are stored in a safe, organized, and hazard-free environment.
Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
Maintain a sanitary department following health and safety codes and regulations.
Maintain accurate inventory on a weekly basis.
May prepare orders as needed to ensure accurate production for location.
Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
Maintain a safe and hazard-free working environment.
Train/mentor other food service workers.
Maintain logs on all maintenance required on equipment within the department.
Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
Perform preventative maintenance checklist.
Recommend replacement of existing equipment to meet needs of facility.
Proficiency in multi-tasking.
Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
Must fill in for absent employees at location, as necessary.
Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
Be able to work occasional night and weekend catered events.
Attend food service meetings with staff.
Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
Promote good public relations.