Vegetable Preparation Supervisor

New York SC, 130-02 South Conduit Avenue, Jamaica, New York, United States of America Job Description Posted Monday, August 3, 2026 at 4:00 AM | Expires Monday, September 7, 2026 at 3:59 AM We have an incredible opportunity for a dynamic Vegetable Preparation Supervisor to join our growing New York Team! About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. Responsibilities: Supervise daily activities of the vegetable preparation team, ensuring tasks such as cleaning, peeling, cutting, and shredding fruits and vegetables are completed efficiently and on time. Train, motivate, and evaluate team members on food preparation, sanitation, and safety procedures (OSHA, HACCP), ensuring all training sessions are documented. Report deficiencies, challenges, or performance issues to supervisors, offering alternative solutions where applicable. Coordinate production usage and demand, adjusting food production accordingly to meet kitchen requirements. Ensure the team adheres to all safety and sanitation guidelines, promptly reporting any issues to the Executive Chef. Prepare large quantities of vegetables according to company and customer instructions, following all approved procedures and specifications. Properly store vegetables in designated containers and ensure correct rotation to maintain freshness and prevent spoilage. Record food and storage area temperatures, ensuring ingredients are fresh and safe for use. Supervise end-of-shift cleaning activities, ensuring work areas, equipment, and utensils are sanitized. Manage food inventory and equipment, reporting shortages or concerns to the Executive Chef. Qualifications: Minimum of 3 years of vegetable preparation experience. Candidates must have a minimum of one (1) year of leadership or management experience, overseeing teams, workflows, or daily operations. Culinary degree or certification a plus Proficient knife skills, particularly in vegetable cutting, with the ability to lead a team in a fast-paced environment. Excellent verbal and written communication skills, with the ability to communicate effectively across all levels of the organization. Strong capability to train, motivate, and supervise team members while ensuring adherence to food safety protocols (OSHA, HACCP). Demonstrated ability to complete tasks promptly and meet strict deadlines. Ability to work long hours on foot and in environments with varying temperatures. Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs. What We Offer: Salary range: $66,300 – $75,000 annually. Daily Complimentary Meals (Breakfast, Lunch and Dinner). FT employees are eligible for 401K and medical benefits: medical, dental, and vision. An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. Career development opportunities, both nationally and internationally. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #J-18808-Ljbffr DO & CO group