PT Suites Culinary Supervisor - Raymond James Stadium

ASM Global-posted 4 months ago
Full-time • Mid Level
Tampa, FL
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The Suites Culinary Supervisor is essentially the second-in-command in the kitchen, working directly under the executive chef (head chef). They play a crucial role in overseeing kitchen operations, ensuring food quality, and managing staff. This position is vital in elevating the fan experience through unparalleled guest service at Raymond James Stadium, home to the Tampa Bay Buccaneers.

  • Supervising Kitchen Staff
  • Managing line cooks, prep cooks, and other kitchen staff to ensure efficient task performance and organization.
  • Training new kitchen staff on recipes, kitchen safety, and proper techniques.
  • Delegating tasks based on individual skill levels and workload.
  • Assisting with Menu Planning and Food Preparation
  • Helping the executive chef with menu planning, recipe development, and testing new dishes.
  • Ensuring food quality meets the Stadium’s standards for presentation, taste, and quality.
  • Participating in food prep to ensure readiness for service.
  • Maintaining Kitchen Organization
  • Ensuring all kitchen stations are properly set up and stocked before service.
  • Overseeing inventory levels and communicating with the executive chef about necessary orders.
  • Ensuring cleanliness and sanitary conditions in all kitchen areas.
  • Managing Workflow During Service
  • Acting as the 'expeditor' during service, coordinating orders between front-of-house and kitchen staff.
  • Handling issues that arise during service, such as delays, mistakes, or food shortages.
  • Overseeing Food Safety & Sanitation
  • Ensuring kitchen operations follow local food safety regulations and health codes.
  • Managing food storage to prevent contamination.
  • Supporting the Executive Chef
  • Assisting the executive chef in creating and executing the Stadium’s vision and menu.
  • Taking charge of kitchen operations in the absence of the executive chef.
  • Budgeting and Cost Control
  • Tracking food costs and waste to ensure efficient kitchen operation within budget.
  • Involvement in ordering ingredients and managing vendor relationships.
  • Communication
  • Collaborating with front-of-house staff to ensure food meets customer expectations.
  • Communicating with kitchen staff to ensure clarity of responsibilities during service.
  • Proven experience as a sous chef or in a similar role in a high-volume kitchen.
  • Strong leadership and management skills.
  • Excellent communication and interpersonal skills.
  • Knowledge of food safety and sanitation regulations.
  • Ability to work in a fast-paced environment and manage multiple tasks.
  • Culinary degree or relevant certification.
  • Experience in a stadium or large venue setting.
  • Familiarity with menu planning and recipe development.
  • Competitive salary
  • Opportunities for professional development
  • Inclusive and innovative work environment
  • Recognition programs
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