Vegetable Preparation Supervisor

DO & CO • Jamaica, NY

1d • $66,300 - $75,000

About The Position

We have an incredible opportunity for a dynamic Vegetable Preparation Supervisor to join our growing New York Team! About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

Requirements

• Minimum of 3 years of vegetable preparation experience.
• Candidates must have a minimum of one (1) year of leadership or management experience, overseeing teams, workflows, or daily operations.
• Proficient knife skills, particularly in vegetable cutting, with the ability to lead a team in a fast-paced environment.
• Excellent verbal and written communication skills, with the ability to communicate effectively across all levels of the organization.
• Strong capability to train, motivate, and supervise team members while ensuring adherence to food safety protocols (OSHA, HACCP).
• Demonstrated ability to complete tasks promptly and meet strict deadlines.
• Ability to work long hours on foot and in environments with varying temperatures.
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

Nice To Haves

• Culinary degree or certification a plus

Responsibilities

• Supervise daily activities of the vegetable preparation team, ensuring tasks such as cleaning, peeling, cutting, and shredding fruits and vegetables are completed efficiently and on time.
• Train, motivate, and evaluate team members on food preparation, sanitation, and safety procedures (OSHA, HACCP), ensuring all training sessions are documented.
• Report deficiencies, challenges, or performance issues to supervisors, offering alternative solutions where applicable.
• Coordinate production usage and demand, adjusting food production accordingly to meet kitchen requirements.
• Ensure the team adheres to all safety and sanitation guidelines, promptly reporting any issues to the Executive Chef.
• Prepare large quantities of vegetables according to company and customer instructions, following all approved procedures and specifications.
• Properly store vegetables in designated containers and ensure correct rotation to maintain freshness and prevent spoilage.
• Record food and storage area temperatures, ensuring ingredients are fresh and safe for use.
• Supervise end-of-shift cleaning activities, ensuring work areas, equipment, and utensils are sanitized.
• Manage food inventory and equipment, reporting shortages or concerns to the Executive Chef.

Benefits

• Salary range: $66,300 – $75,000 annually.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Career development opportunities, both nationally and internationally.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees