PT Suites Culinary Supervisor - Raymond James Stadium

ASM Global•Tampa, FL

2d•Onsite

About The Position

Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL. A suites culinary supervisor is essentially the second-in-command in the kitchen, working directly under the executive chef (head chef). They play a crucial role in overseeing kitchen operations, ensuring food quality, and managing staff.

Requirements

Must be self-disciplined, hard working, curious, trustworthy, humble, and truthful.
Makes choices according to what is best for the team.
Lives for opportunities to collaborate and make a difference.

Responsibilities

Manages the line cooks, prep cooks, and other kitchen staff, ensuring that they perform their tasks efficiently and maintain a high level of organization.
Trains new kitchen staff, helping them understand recipes, kitchen safety, and proper techniques.
Delegates tasks based on individual skill levels and workload, ensuring that every station runs smoothly.
Assists the executive chef with menu planning, recipe development, and testing new dishes.
Ensures the food produced meets the Stadiums’ standards for presentation, taste, and quality.
Participates in food prep, ensuring everything is ready for the day's service.
Ensures that all kitchen stations are properly set up and stocked before service begins.
Oversees inventory levels and communicates with the executive chef about necessary orders. May also assist in managing kitchen supplies and equipment.
Ensures that all kitchen areas are kept clean and sanitary. Helps enforce safety standards and health regulations.
Acts as the 'expeditor' during service, coordinating orders between the front-of-house and kitchen staff, ensuring that food comes out in a timely manner and at the correct quality.
Handles any issues that arise during service, such as delays, mistakes, or food shortages, and ensures that everything runs as smoothly as possible.
Ensures that all kitchen operations follow local food safety regulations and health codes.
Manages food storage, making sure ingredients are stored properly and not exposed to contamination.
Supports the executive chef in creating and executing the Stadium’s vision and menu.
In the absence of the executive chef, may be responsible for overseeing the kitchen’s operations and maintaining standards.
May help track food costs and waste, ensuring that the kitchen operates efficiently and within budget.
In some cases, may be involved in ordering ingredients, managing vendor relationships, and tracking inventory to ensure everything is in stock.
May communicate directly with servers and managers to ensure that the kitchen is delivering food that meets customers' expectations.
Communicates with kitchen staff to ensure that everyone knows their responsibilities during service.