Kitchen Supervisor

Kitchen Supervisor

This position is responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Supervisor must also be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment.

Position responsibilities include supervising line cooks and prep cooks ensuring proper set-up and break-down of service areas, ensuring that all food items are covered, dated, and correctly stored, ensuring that all goods are stocked before each event and using food preparation tools in accordance with manufacturer's instructions, closing the kitchen correctly following the checklist for kitchen stations, making sure that all storage areas are tidy and all products are stored correctly, returning used food preparation utensils to the appropriate areas, assisting with all duties assigned by the Executive Chef, and performing other duties as assigned.

Daily contact is required with Executive Chef, Food & Beverage Director, Premium Services Manager, Warehouse Coordinator, and all other Food and Beverage and Arena employees. In the absence of the Executive Chef, this position has responsibilities of the kitchen operation, along with opening and closing the kitchen. The Kitchen Supervisor advises the Executive Chef of any food issues and ensures that all kitchen staff have clocked in and out for their shift. The Kitchen Supervisor also mentors employees to better service standards through setting good examples and practices.

This position requires moderate physical efforts to include, but not limited to, standing, carrying, bending stretching, stooping, pulling and pushing, and lift up to 50 pounds. Works mostly in the main kitchen and possibly assisting with the concession stand cooking areas. May be exposed to noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.

Qualifications include at least 2 years previous culinary experience, the ability to read, write, and communicate effectively, excellent organizational, planning, communication and inter-personal skills, the ability to undertake and complete multiple tasks, computer skills to include MS Excel and Word programs, ability to work independently and as a team, ability to work a flexible schedule including nights, weekends, and holidays and have reliable transportation, practice safe work habits, follow all safety policies, procedures, and regulations, and complete any company-wide safety training and any additional job specific training, pass a HireRight Background Check in accordance with company policy, and reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties of this position.