Event Day Culinary Supervisor

ASM Global•Commerce City, CO

15d

About The Position

Under the direction of the Executive Chef and Sous Chef, this individual will be responsible for effectively supporting all event day culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

Requirements

2-3 years in high-volume venues or the contract food service industry for a sports and entertainment venue.
Experience as a supervisor or lead preferred
Ability to read and understand a Banquet Event Order (BEO) and various menus, as well as how your role ensures that items arrive at the correct location.
Willingness to work in an outdoor stadium subject to adversarial weather (ex. freezing temperatures, rain, sleet, snow & hot, mid-summer days)
Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays
Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills in a team environment
Customer service oriented with the ability to interact with all levels of management
High level of attention to detail and organization
Must be able to push & lift 50 pounds (ex. boxes, kegs, hotboxes)
Must have a working email to communicate with the Concessions and Legends management teams.
Must be available for the majority of Colorado Rapids games, which take place on Saturdays & Wednesdays: February 28th March 7th April 11th May 9th, 23rd July 22nd August 1st, 15th, 19th, 29th September 12th, 19th October 10th, 14th, 24th, 31st Colorado Rapids 2 minor league games (Sundays) Additional events & concerts may be added at a later date

Responsibilities

Works directly with the Executive Chef and Sous Chef on food production, execution and service.
Assist the Executive Chef and Sous Chef in the day-of development and execution of menu items and recipes for concessions, catering, and premium locations
Assists in the assurance of consistent food qualities in both presentation and preparation
Help ensure that all recipes and methods are being followed by Lead, Line, and Prep Cooks, as well as temporary workers assigned to your area
Ensures the proper maintenance of kitchen equipment through proper use, cleaning, and reporting of issues to Legends management
Conduct meetings/pre-shifts to update staff on daily goals and objectives.
Assists in maintaining high standards of sanitation and cleanliness, in accordance with Colorado and local health department regulations
Assists in training, safety, sanitation, and accident prevention controls within the kitchen.
Reports and documents hazardous conditions or unsafe practices within the work environment
Other duties as assigned by the Executive Chef or Sous Chef, as well as Legends management