Kitchen Supervisor - Wave Hill Public Garden & Cultural Center

Great Performances•New York, NY

2d•$0 - $27•Onsite

About The Position

Great Performances is a leading catering, events, and hospitality company in the greater New York area, known for its innovative menus, impeccable service, and commitment to sustainability. They provide food services to renowned New York City cultural institutions and are recognized for their full-service catering, corporate dining, and large-scale event production. Great Performances is also the first caterer in the nation to own and operate an organic farm. They are seeking a highly motivated and talented Kitchen Supervisor to join their team at the Wave Hill Café in the Bronx. This role is ideal for a culinary professional who values quality, consistency, and smooth kitchen operations. The Kitchen Supervisor will support daily café service, internal events, and other venue needs by coordinating production, maintaining high standards for food quality, safety, and sanitation, and providing day-to-day direction to the Line Cook. The company emphasizes its vision of 'Building Community to Better Our World' and its mission to 'Unleash Joy through Genuine Hospitality,' guided by core values of Craftsmanship, People, Sustainability, Collaboration, and Doing Good through Food.

Requirements

Minimum of 2 years of culinary experience in a professional restaurant, café, catering, or other high-volume hospitality environment, or an equivalent combination of culinary education and hands-on experience.
Strong knowledge of food preparation, cooking techniques, portioning, plating, presentation, and kitchen operations.
Strong understanding of food handling, sanitation, food safety, and Department of Health requirements.
Ability to organize daily production, prioritize tasks, and provide clear day-to-day direction and support to a Line Cook.
Ability to work effectively in a fast-paced environment while managing multiple priorities and maintaining quality and consistency.
Strong attention to detail, organization, communication, and problem-solving skills.
Team-oriented with a positive, professional attitude, strong work ethic, and willingness to work hands-on as needed.
Basic knowledge and safe operation of professional kitchen equipment.
Must have and maintain knives appropriate for professional kitchen use.
Ability to travel to and from the assigned work location using reliable transportation.
Ability to stand for extended periods and regularly bend, reach, push, pull, and perform repetitive kitchen-related tasks.
Ability to lift and carry up to 50 pounds as needed.
Must be able to provide valid documentation that you are legally eligible to work in the United States.

Nice To Haves

Previous experience as a Lead Cook, Senior Cook, Kitchen Lead, or similar hands-on culinary role preferred.
Food Protection Certificate or applicable food safety certification preferred.

Responsibilities

Provide day-to-day culinary guidance and task direction to the Line Cook throughout preparation, service, cleaning, and breakdown.
Organize and communicate daily prep lists, station assignments, production priorities, and opening and closing responsibilities based on operational needs.
Work hands-on alongside the culinary team in food preparation, cooking, plating, replenishment, and service.
Provide hands-on training and coaching on recipes, cooking techniques, portioning, presentation, food safety, sanitation, and kitchen procedures.
Monitor the completion, quality, and timeliness of assigned work and communicate performance or operational concerns to the Events and Venue Manager.
Coordinate kitchen workflow and staff breaks within the schedule established by the Events and Venue Manager.
Promptly communicate equipment issues, food-quality concerns, safety hazards, product shortages, and other operational needs.
Ensure all food is prepared and presented according to established recipes, portion standards, presentation guidelines, and service timelines.
Monitor food quality, consistency, freshness, presentation, and proper temperatures throughout preparation and service.
Maintain a clean, organized, safe, and sanitary kitchen in accordance with company standards and Department of Health requirements.
Ensure proper food handling procedures, including labeling, dating, storage, rotation, cooling, reheating, and temperature control.
Receive deliveries as assigned and verify product quantity, quality, condition, and temperature.
Assist with inventory counts, waste tracking, and communicating product and supply needs to the Events and Venue Manager.
Maintain organized refrigeration, freezer, dry-storage, equipment, and production areas.
Support the execution of menus, recipes, and culinary standards established by the Events and General Manager and Corporate Chef de Cuisine.
Provide operational feedback regarding production levels, portioning, product availability, waste, and service execution.
Collaborate with café, events, and front-of-house teams to support efficient service and a positive guest experience.
Perform other duties and responsibilities as needed based on the needs of the operation.