Culinary Supervisor

ASM Global•New Orleans, LA

56d

About The Position

The Culinary Supervisor will report to the Executive Chef and will be responsible for coordinating the day-to-day operations of the Concessions/Premium kitchens. Adheres to company guidelines and house rules, always exceeds guest expectations Work as a team with fellow associates and other service departments within the arena Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

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 and company inventory requirements
Basic knowledge of food and beverage preparations, service standards, guests relations and etiquette.
Ability to multi-task in a fast paced, team-oriented setting.
Ability to read, speak and write 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.
Must have two (2) to three (3) years of experience working in a fast paced high-end club or restaurant.

Responsibilities

Set up and prepare all food items
Opening and closing duties
Replenishment and rotation of stock as directed by the Executive Chef
Set up non-food items for shift
High level of sanitation awareness and conscientiousness
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
Ability to follow directions precisely and consistently maintain work area and proper food storage
Opening and closing duties
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incidents have been reported to you.