CULINARY SUPERVISOR

Compass Group•Saint Paul, MN

4d•$23 - $25•Onsite

About The Position

Join Levy Restaurants at the University of St. Thomas as a Culinary Supervisor, where you’ll lead kitchen operations and support the culinary team in delivering exceptional food quality and service during University of St. Thomas sporting events. This part-time, event-based role is ideal for individuals with a passion for culinary excellence and leadership, ensuring unforgettable guest experiences at University of St. Thomas sporting events.

Requirements

Previous experience in culinary supervision or kitchen management is required.
Strong leadership, organizational, and communication skills.
Ability to thrive in a fast-paced, high-pressure environment.
Must hold a current ServSafe Food Handling Certification or willing to get one and be knowledgeable in food safety regulations.

Responsibilities

Supervise and guide culinary team members during food preparation and service, ensuring all tasks are completed efficiently and to standard.
Provide training, mentorship, and real-time feedback to team members to enhance performance and ensure consistency.
Monitor team schedules, address call-offs, and adjust assignments as necessary to meet event demands.
Oversee the preparation, cooking, and presentation of food, ensuring all items meet quality and timing standards.
Collaborate with the culinary leadership team to execute event-specific menus and adjust based on guest feedback.
Ensure proper handling, storage, and inventory management of food and supplies.
Maintain strict adherence to food safety and sanitation standards, ensuring compliance with all health regulations.
Conduct pre-event kitchen inspections to verify cleanliness, equipment readiness, and sufficient stock levels.
Monitor kitchen inventory levels, communicating with purchasing and warehouse teams to address shortages or surpluses.
Track and document food usage and waste, assisting with cost control and inventory reporting.
Act as a liaison between culinary staff and other departments, ensuring smooth coordination of food service operations.
Communicate effectively with event managers and supervisors to address operational needs and resolve challenges.
Provide on-site leadership during events, managing the flow of operations and addressing any issues promptly.
Prepare post-event reports detailing successes, challenges, and areas for improvement.
Complete periodic safety inspections and walk throughs.
Manage the implementation of Levy's safety and sanitation program at the venue.
Perform other tasks as assigned to support the culinary team and overall event success.