Overview

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will oversee the production of all food going to premium locations, suites, and concessions. Supervision of 5-10 employees is common during a gameday shift. The Kitchen Supervisor is responsible for the training of all kitchen staff to follow OVG procedures. The Kitchen Supervisor is responsible for effectively managing the staff and operations, including planning event support, food preparation, food cost control, scheduling, and compliance with food safety and sanitation policies. This position will be responsible for ordering and managing inventory on a daily, weekly, and monthly basis to evaluate effective food usage. This is a key position for the effectiveness and profitability of the business, as the Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. 

This role pays an hourly rate of $20.00-$24.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until August 21, 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.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• 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 General Manager to plan menus and estimate expected food consumption.

Qualifications

• Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required.
• Previous experience working in a supervisory capacity in a kitchen required.
• Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.
• Must show demonstrated ability to meet the company standard for excellent attendance.