Culinary Supervisor - Talking Stick Resort Amp.

ASM Global•Phoenix, AZ

12d•Onsite

About The Position

The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day to day operations of their assigned kitchens. This role involves leading a team with respect and commitment to exceeding guest expectations daily, performing daily uniform checks, and ensuring staff prepare food items according to established standards. The supervisor will maintain HACCP standards, ensure kitchen cleanliness, and manage food storage according to established guidelines. Participation in monthly inventory and adherence to uniform and grooming guidelines are also key aspects of the role. This position requires availability for all Stadium events and the ability to work extended hours, including late nights, weekends, and holidays.

Requirements

Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
Extensive knowledge of food and beverage menu, specials and services offered.
Must be able to obtain food safety certification.
Ability to multi-task in a fast paced, team orientated setting.
Ability to read, speak and write in English.
Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
Must have the ability to lift, push, pull approximately 50lbs.
Must be able to stand or walk for long periods of time.
Must be available for all Stadium events.
Must be able to work extended hours due to business requirements including late nights, weekends and holidays.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

Responsibilities

Coordinate the day to day operations of their assigned kitchens.
Follows Executive Chef and/or Sous Chefs assignments for opening and closing procedures and food preparation.
Report back to Chefs daily on progress and needs.
Leads a team with respect and commitment to exceeding guest expectations daily.
Performs daily uniform checks with staff and help Chefs to maintain standards in the kitchen.
Ensures assigned staff are preparing food items by complying with portion size, quality standards, departmental rules, policies and procedures.
Maintains HACCP standards ensuring a high-quality level of food, food temperatures, rotation of product, cleanliness and sanitation standards.
Maintains cleanliness of kitchen including walk-in coolers, dry storage, shelves, walls, floors and drains.
Ensures all food preparation equipment is clean, sanitized and is kept in a safe and operable condition; and reports issues to the Chefs.
Identifies and stores meats, poultry, seafood, pasta, starches, dairy products, and all other food items according to established standards.
Participate in inventory monthly for department of responsibility.
Participates as a team player with specific responsibilities, as related to preparation, excellent service and delivery of product.
Adhere to the Legends Uniform and Grooming guidelines.
Other duties as assigned.