Culinary Supervisor| Part-Time | University of Southern California (USC) Athletics

Oak View Group•Los Angeles, CA

4d•Onsite

About The Position

The Culinary Supervisor is responsible for serving guests quality food and beverages following the company’s standard recipes. The Culinary Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Culinary Supervisor is responsible for the training of all kitchen staff. The Culinary Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

Requirements

Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required.
Previous experience working in a culinary supervisory capacity in a kitchen required.
Ability to supervise kitchen staff.
Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a valid food handling certificate if required by state and federal regulations.

Responsibilities

Coordinating and supervising the work of kitchen staff.
Teaching others proper preparation and food presentation.
Assisting in the control of food and labor costs.
Conducting regular inspections of all locations to assure cleanliness and maintenance meet company standards.
Assisting with monthly inventory.
Providing high-quality, fresh food products in a timely manner for delivery to guests.
Preparing hot and cold foods following company recipes and portioning requirements.
Participating as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
Reporting any maintenance required for kitchen equipment.
Maintaining sanitation, health, and safety standards in work areas.
Observing and testing foods to ensure proper cooking.
Portioning, arranging, and garnishing food plates for delivery to guests.
Consulting with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
Meeting the company standard for excellent attendance.