Culinary Supervisor

Core Responsibilities:
• Maintains clean and orderly culinary outlets to comply with the local and State of New York's health regulations.
• To oversee the daily food preparation in the Kitchens and external events.
• To open and/or close kitchen to Chef's standards.
• Cook food to specifications set forth, and to palatable finish.
• Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up.
• Maintain orderly and clean workstations.
• Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties.
• To maintain and check proper stocking.
• To maintain and check par levels of prepped product.
• Responsible for baseline food preparation.
• With help of Executive Chef / Sous Chef will guide and motivate staff.
• Responsible for tracking of product waste and rotation.
• Report to Chef with any staff discrepancies that cannot be handled alone.
• Responsible of checking and filling out of prep sheets.
• Responsible for proper portion control.
• Responsible over all cleanliness of kitchen and walk-in coolers and freezers.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Coordinates and maintains all shipping and receiving of deliveries.
• Prepares and assists Chef of all scheduling and time keeping in the time management system.
• Order all food, paper goods and cleaning supplies for kitchen areas.
• Must Role Model Company guest service program.
• Other duties as assigned.

Qualifications/Requirements:
• High School diploma or equivalent required.
• Previous cooking experience required.
• Culinary Education preferred.
• Must be able to obtain a New York State Gaming License.
• Ability to read and understand recipes and food abbreviations.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions. • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to handle or operate dangerous kitchen equipment.
• Frequently required to reach up to 7 feet, twist at waist, and climb ladder, bend and/or squat.
• Kitchen environment - noise levels may be moderate to high.
• Works frequently in a hot and damp environment.
• In contact with sharp knives, slicers, boiling liquids, hot pans, etc.
• Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping.
• Frequently immerses hands in water.
• Weekends, Holidays and swing shift work may be required.

Equal Opportunity Employer
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