Culinary Supervisor - UVA Athletics - University of Virginia S&E

Aramark•Charlottesville, VA

9d•$26 - $28•Onsite

About The Position

Culinary Supervisor is responsible for ensuring, preparing and assisting in the preparation of food to be served complying with all sanitation, health and personal hygiene standards established for production and execution procedures. Culinary Supervisor will be hands on at Sports & Entertainment events throughout the year.

Requirements

Must have at least 2 years of culinary experience.
Experience as a cook or related role required
Ability to work independently with limited supervision required
Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
Food safety certification required
Demonstrates basic math and counting skills
Demonstrates effective interpersonal and communication skills, both written and verbal
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
Working knowledge of various computer software programs.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Nice To Haves

Experience in concessions/events preferred.
Previous supervisor experience in a related role preferred

Responsibilities

Responsible for all food production in all areas of food service.
Assist with developing menus and creating recipes.
Set up the concessions stands for success prior to all events.
Assist in food production in the concession stands during events and food is being produced according to recipes and standards.
Ensures cooks are performing up to Aramark standards and providing support as needed.
Ensures that Aramark standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Establishes controls to minimize food waste.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
In coordination with Management develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests and clients.
In conjunction with food and management team, assist in maintaining a high level of service principles in accordance with Aramark standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Assist with the development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Assist in development and implementation of new programs.
Optimizes food and labor costs
Assists with the implementation of culinary skills training programs.
Leadership development of culinary and utility personnel.
Ability to interact positively with supervisor, clients, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach.