Culinary Supervisor

The opportunity Delaware North’s Patina Group is hiring a full time Culinary Supervisor to join our team at Banners Kitchen and Tap in Boston, Massachusetts. The Culinary Supervisor will be responsible to running the broiler station, and will be required to work all home Bruins & Celtics games. You will be a visible leader in the kitchen, partnering with the management team to deliver food to quality standards, train kitchen team members, and monitor the quantities, labor, and overhead costs. Pay $27.00 – $28.00 / hour Information on our comprehensive benefits package can be found at What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Training and development opportunities Employee discounts Flexible work schedules health, dental, and vision insurance 401(k) with company match paid vacation days and holidays paid parental bonding leave employee assistance program tuition and/or professional certification reimbursement What will you do? Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying recipes, portion sizes, quality standards, department rules, policies and procedures are maintained Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food Actively maintain food cost within parameters set by culinary leadership Perform opening, closing and side work duties as instructed and according to proper guidelines Operate broilers, grills, and other cooking equipment May be required to perform other duties as needed to support the overall goals and objectives of the team and organization More about you At least two years’ experience as a Line Cook, including experience as a Supervisor or Lead Line Cook. Ability to effectively communicate with others in a leadership capacity. Ability to work in a fast-paced environment. Attentive and detailed oriented. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions. Knowledge of different cuts of meat and cooking techniques Experienced in cooking a variety of grilled or broiled food items such as steaks, burgers, and seafood Physical requirements Must be able to carry up to 50 lbs, as well as reaching up to 7 feet Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids Shift details Days Evenings Holidays M-F Weekends 8hr shift 10hr shift 12hr shift Events OT as needed Source: Hospitality Online #J-18808-Ljbffr