Kitchen Supervisor | Highmark Stadium

ASM Global•Buffalo, NY

3d•$24•Onsite

About The Position

The Kitchen Supervisor is responsible for producing all assigned menu items in an efficient and consistent manner while following Legends’ specifications, recipes and technique and maintaining sanitation standards. Opening in the 2026 NFL season, The New Highmark Stadium will become the new home of the Buffalo Bills. As the largest construction project in Western New York history, this stadium will have state-of-the-art technology that will enhance the fan experience. Join us as we remember the past, while looking forward to the future.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
All applicants must be at least 18 years of age.
Elevated time management, organizational, and prioritizing skills.
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium and catering events.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training.

Nice To Haves

ServSafe Allergens and Food Handler, preferred or ability to attain the required food safety certifications prior to working events.

Responsibilities

Responsible for comprehensive knowledge of all recipes and ensures all menu items are prepared according to established recipes and specifications.
Assists and guides cooks on recipes, techniques, portioning, plating and proper execution of menu items.
Oversees and ensures proper use, cleaning, sanitation and safe operation of all kitchen equipment including ovens, ranges, grills, fryers, steamers, mixers, slicers, refrigeration units and small wares.
Supervises food cooking, preparation and assembly to ensure quality standards, consistency, presentation and timely service.
Maintains organization and sanitation of all kitchen spaces including production areas, walk-in coolers, freezers, dry storage, prep areas and dish areas.
Manages all culinary aspects of designated kitchen(s) including production flow, quality control, staffing support and adherence to policies and procedures.
Ensures compliance with food safety regulations and maintains active ServSafe Certification.
Other duties as assigned