Lead Culinary Supervisor, Truist Park

Delaware North•Atlanta, GA

6d•Onsite

About The Position

Delaware North Sportservice is hiring a full-time Lead Culinary Supervisor to join our team at Truist Park in Atlanta, Georgia. Our ideal Lead Culinary Supervisor is an experienced Cook who enjoys working in a fast-paced environment and takes pride in delivering high-quality service and food to guests.

Requirements

At least 3 years of experience as a Line Cook, including experience as a Supervisor or Lead Line Cook
Ability to effectively communicate with others in a leadership capacity
Ability to work in a fast-paced environment
Attentive and detailed oriented
Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids
Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs
Standing and walking for the entire length of the shift
Frequently required to reach up to 6-7 feet, twist at the waist, bending, and squatting
Pushing and pulling occasionally, to move equipment, mops, and brooms

Nice To Haves

No college degree required

Responsibilities

Supervising food prep work while maintaining food quality, plate presentation, and sanitation standards
Verifies that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates
Supervises all associates and food production in their area
Able to perform and work all culinary functions of each workstation and must be able to train other associates on all stations in the kitchen
Partner with service personnel and restaurant managers to satisfy guests
Maintain all kitchen equipment in full working order
Maintain cleanliness and organization of walk-ins and freezers at all times.
Ensures proper food temperatures are maintained and food is stored correctly
Actively works to maintain food cost within parameters set by Chef and leadership
Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
Performs opening, closing, and side work duties as instructed and according to proper guidelines
Uses waste control guidelines and records all waste on a spoilage sheet