Overview

The Culinary Supervisor plays a vital role in delivering exceptional food quality across Performance Dining and various event settings, including concessions, private functions, and large-scale catering for games and special occasions. This position requires proficiency in preparing menu items using commercial kitchen equipment in a fast-paced environment, while consistently upholding high standards of food quality to ensure guest satisfaction.

Key responsibilities include maintaining strict control over portion sizes, minimizing food waste, and adhering to sanitation protocols throughout all culinary operations. The Culinary Supervisor oversees the entire kitchen operation within designated service areas and is accountable for training and supervising culinary staff to meet company standards.

Reliability and flexibility are essential, as the Culinary Supervisor must maintain excellent attendance and be available to work scheduled events based on business needs.

This role will pay an hourly rate of $20.00-$22.00.

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 December 26, 2025.

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 Executive Chef and Executive Sous Chef to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required.
• Knowledge of cooking techniques, food prep, and kitchen safety standards.
• 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.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Must be able to work flexible hours, including nights, weekends, and holidays, based on the event schedule.
• Ability to lift up to 50 lbs., stand for long periods, and work in a physically demanding environment.
• Food Handler’s Certification (or ability to obtain upon hiring).
• Positive attitude and strong team-oriented work ethic.