Culinary Supervisor - Long Beach Amphitheater

ASM Global•Long Beach, CA

6d•$30 - $32•Onsite

About The Position

Under the direction of the Executive Chef and/or Sous Chef, the Culinary Supervisor is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Culinary Supervisor ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team.

Requirements

Strong attention to detail.
Able to demonstrate flexibility and quickly adapt to changes.
Ability to be self-motivated and work independently and work well as a team player.
Ability to work in a fast-paced environment.
Must be able to transport up to 60 pounds.
Ability to move heavy (200+ pounds) wheeled carts
Work independently, exercise judgement and initiative.
Work in a fast-paced environment.
Remain flexible and adjust to situations as they occur.
Work effectively under pressure and/or stringent schedule and produce accurate results.
Operate a personal computer using Outlook, Windows, Word, Excel, and other standard office equipment.
Ability to understand and operate the property’s work order system to submit and complete work orders.
While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear.
This position may require work inside or outside of the building, as needed by events.
Must perform strenuous physical duties at times, including lifting, carrying, moving, and climbing.
Must be able to lift 75lbs.
Must be able to stand and work on your feet for 8-10 hours a day.
Must be able to stretch and reach.
Climbing ladders and working from heights as necessary.

Responsibilities

Maintain high standards of sanitation and cleanliness within the kitchen
Support the Kitchen Manager in achieving and sustaining the highest possible Health Department rating
Assist with training initiatives related to food safety, sanitation, and accident prevention
Participate in recipe and technique development to ensure high-quality food preparation and presentation
Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
Collaborating with the Kitchen Manager on food production, menu development, and menu specifications—including pricing
Check and taste food items prior to service or events to ensure quality standards are met
Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
Oversee kitchen opening and closing procedures, ensuring all duties are completed; serve as the final person to depart
Conduct staff training sessions as assigned
Perform other duties as assigned by the Kitchen Manager