Overview

The Culinary Supervisor:

• Is responsible for providing and serving guests quality food and beverage products in line with OVGH stand operating procedures. 
• Will take an active role in the preparation, plating, and service of food in the Concessions, Premium, and Catering operations.  
• Will partner with Department Leadership to supervise all aspects of the Culinary Operation. 
• Is responsible for the supervision and training of the Culinary Team Members.
• Must maintain excellent attendance and be available at work events as scheduled per business need.

This role pays an hourly rate of $22.00-$28.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until January 2, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to ensure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepare hot and cold foods following company recipes and portioning requirements.
• Participate as a team player with specific responsibilities related to preparation, excellent service and delivery of products.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Department Leadership to plan menus and estimate expected food consumption.
• Must demonstrate the ability to meet the company standard for excellent attendance.

Qualifications

• Professional training through a culinary education is preferred, or experience working in a fast-paced food and beverage facility.
• Previous experience working in a supervisory capacity in a kitchen is preferred.
• Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.