Culinary Supervisor

The Culinary Supervisor position reports to the venue Executive and/or Sous Chef. The role is responsible for coordinating day‑to‑day operations of the venue kitchen. Responsibilities Communicates regularly with venue Chefs about the activities of the kitchen staff, vendors, and visitors. This can include written reports as needed or requested by venue Chefs or senior management. Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results. Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards. Ensure completion of all opening and closing duties. Responsible for ensuring that the replenishment and rotation of stock is completed. High level of sanitation awareness and conscientiousness. Ability to follow directions precisely and consistently. Ensure proper food storage. Adheres to company guidelines and house rules, always exceeds guest expectations. Encourages teamwork with fellow associates and other departments within the facility. Maintains positive working relationship with all company team members. Motivates the team, stays positive and fosters active learning. Conducts meetings daily and, if needed, as appropriate and facilitates communication. Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces. Monitors facility maintenance. Plans food production based on expected number of guests. Monitors production using standardized recipes, policies, and food safety standards and procedures. Ensures quality and compliance on a daily basis; develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly, and monthly. Investigates and resolves complaints regarding food quality, guest service, or facility cleanliness. Takes ownership of workspace safety, sanitation, and efficiency. Must hold yourself to a high standard and lead by example. Ensures all required logs are maintained daily, weekly, and/or monthly as needed. Assesses staffing needs and communicates with the venue Chefs to schedule accordingly and cut labor based on business needs. Monitors and ensures constant safety of team members, instructing on proper procedures and/or PPE. Ensures that all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering, and slip resistant shoes. Maintains personal health and sanitation standards and keeps good hygiene. Expects to maintain extensive knowledge of the outlet’s menu and all offerings. Other Duties & Responsibilities Assists the venue Chefs with special projects as needed. Assists in recruiting and/or interviewing potential employees. Reviews procedures and operations to determine ways to improve services, performance and safety. Maintains superior attendance and punctuality. Attends mandatory meetings and training as needed. Always follows company policies, procedures, best practices, and state and local laws. Reports all safety incidents (injuries and illnesses) into the company’s risk management system on the same day that the safety incident has been reported to you. Additional responsibilities may be assigned as business necessitates. Qualifications Must be at least 18 years of age. Must have two (2) to three (3) years working in a fast‑paced, high‑end club, or restaurant. Professional training through culinary education or working in a fast‑paced, high‑volume fine dining restaurant/catering facility; full service casual dining preferred. Ability to interact well with co‑workers. Ability to evaluate guest satisfaction. Ability to ensure compliance with company service standards, inventory and cash control procedures. Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Must be professional, safe, and efficient. Ability to multitask in a fast paced, team orientated setting. Ability to read, speak and write in English. Excellent oral and written communication skills. Can lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. Can work at all venue events including extended hours, nights, weekends, and holidays – open and flexible availability. Mobility to perform assigned tasks, including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods. Willingness to encourage the team to follow all safety policies and procedures, including but not limited to looking for and reporting unsafe work conditions, and completing company‑wide safety training and any additional job‑specific training. Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Compensation Part‑time $25.00 - $27.00 Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. #J-18808-Ljbffr