BX Culinary Supervisor at Angel Stadium

ASM Global•Anaheim, CA

3d•Onsite

About The Position

The Culinary Supervisor position will report to the Executive Chef / Sous Chef and will be responsible to coordinate the day to day operations for the Commissary Department. This role involves setting up and preparing all food items, performing opening and closing duties, and ensuring replenishment and rotation of stock as directed by the Executive Chef. The position requires a high level of sanitation awareness and conscientiousness, operating in a professional, safe, and efficient manner. Responsibilities include inputting daily event sheets and daily reports, producing menu items in a timely manner and in accordance with company standards, and maintaining the work area and proper food storage. The role requires adherence to company guidelines and house rules, consistently exceeding guest expectations, and working collaboratively with fellow associates and other service departments within the arena.

Requirements

Must be at least 18 years of age.
Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
Ability to interact with co-workers.
Extensive knowledge of food and beverage menu, specials and services offered.
Ability to assure compliance with company service standards, company inventory and cash control procedures.
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Ability to multi task in a fast paced, team orientated setting.
Ability to read, speak and write in English.
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
Ability to work all Venue events including extended hours, nights, weekends, and holidays.
Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
Two (2) to three (3) years working in a fast paced high-end club, or restaurant.

Nice To Haves

Food Safety Certification is a plus.

Responsibilities

Coordinate the day to day operations for the Commissary Department.
Set up and prepare all food items.
Perform opening and closing duties.
Replenishment and rotation of stock as directed by the Executive Chef.
Set up of non-food items for shift.
Maintain a high level of sanitation awareness and conscientiousness.
Operate in a professional, safe, and efficient manner.
Inputting daily event sheets and daily reports.
Production of menu items in a timely manner and in accordance with company standards.
Follow directions precisely and consistently.
Maintenance of work area and proper food storage.
Adheres to company guidelines and house rules, always exceeds guest expectations.
Work as a team with fellow associates and other service departments within arena.