PT Suites Culinary Supervisor - Raymond James Stadium

The Role

A suites culinary supervisor is essentially the second-in-command in the kitchen, working directly under the executive chef (head chef). They play a crucial role in overseeing kitchen operations, ensuring food quality, and managing staff.

Primary Responsibilities

• Staff Management: Oversee line cooks, prep cooks, and other kitchen staff to ensure efficient tasks and high organization.
• Training: Train new kitchen staff, teaching recipes, kitchen safety, and proper techniques.
• Delegation: Delegate tasks based on skill level and workload to keep every station running smoothly.
• Assisting with Menu Planning and Food Preparation: Help the executive chef with menu planning, recipe development, and testing new dishes.
• Quality Control: Ensure that food meets the stadium’s standards for presentation, taste, and quality.
• Food Prep & Ingredient Preparation: Participate in prep to be ready for day’s service.
• Maintaining Kitchen Organization and Station Setup: Ensure stations are properly set up and stocked before service.
• Inventory Management: Oversee inventory levels, communicate necessary orders, and manage supplies and equipment.
• Cleanliness & Safety: Keep kitchen areas clean, enforce safety standards, and ensure compliance with health regulations.
• Managing Workflow During Service: Act as “expeditor”, coordinate orders between front-of-house and kitchen, ensure timely, correct quality deliveries.
• Problem‑Solving: Handle service issues such as delays, mistakes, or shortages.
• Food Safety & Sanitation: Follow local food safety regulations, manage proper storage of ingredients, and prevent contamination.
• Supporting the Executive Chef: Assist in leadership, help create and execute the stadium’s vision and menu, and take charge when the executive chef is absent.
• Budgeting and Cost Control: Track food costs and waste, manage ordering supplies, maintain relationships with vendors, and ensure efficient use of resources.
• Communication: Collaborate with front-of-house servers and managers, and communicate with kitchen staff to align responsibilities during service.

Summary

Suite’s culinary supervisor is a vital bridge between the executive chef and the rest of the kitchen staff. They manage, guide, and ensure smooth operations during busy shifts while maintaining high standards set by the executive chef.