Snapdragon Stadium Kitchen Supervisor

Description 

SUMMARY:

The Kitchen Supervisor is responsible for overseeing the daily operations in several areas including but not limited to the main kitchen, concessions, premium clubs, and suites. Their role is to ensure food is prepared to high-quality standards, maintaining cleanliness and safety protocols, and supporting the kitchen staff during service. This role works closely with the Executive Sous Chef and Sous Chefs to uphold kitchen efficiency, food safety, and team coordination.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Supervise and support all back-of-house staff during prep and service.

• Issue write-ups to culinary staff for attendance violations or non-compliance with company policies.

• Conduct checks to ensure compliance with EHS (Environmental, Health, and Safety) and other safety regulations.

• Ensure all food is prepared in accordance with standardized recipes and portion controls.

• Maintain cleanliness, organization, and safety of all kitchen areas in compliance with health and safety regulations.

• Monitor food inventory levels and communicate needs to management for ordering and restocking.

• Train new kitchen employees and cross-train team members across multiple stations.

• Enforce FIFO (First In, First Out) practices and proper labeling of all food products.

• Assist with line checks, quality control, and shift opening/closing procedures.

• Serve as the point person in the kitchen in the absence of senior leadership.

• Address and resolve minor team conflicts or performance issues, escalating to management when necessary.

• Foster a positive, productive, and respectful kitchen environment.

• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

• Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. 

• Other duties as assigned.

Minimum Requirements 

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree is required. Experience: Minimum of 2 years in a commercial kitchen or high-volume food service operation. At least 2 years of experience in a supervisory or lead cook role is required . Equivalent combinations of education and experience will be considered.

Bilingual Preferred (Spanish preferred).

Experience leading teams and a knowledge of food preparation required.

Strong interpersonal skills, self motivation, and organization skills required.

Food Handler’s certificate from the County of San Diego is preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS: 

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

MATHEMATICAL SKILLS: 

Strong basic math skills are required, including the ability to count in ascending and descending order, add, subtract, multiply, and divide. Must be able to comprehend and apply conversion charts, calculate portions and recipe adjustments based on production needs, and work with figures such as percentages, volumes, and discounts. The role also requires the ability to prepare and analyze numerical data to support kitchen operations.

REASONING ABILITY: 

Must have the ability to apply sound judgment and common-sense understanding to follow general written and verbal instructions. Strong multitasking and prioritization skills are essential, along with close attention to detail. The role requires solid analytical and quantitative abilities, as well as strong organizational and management skills to ensure effective team coordination and task execution.

MANUAL DEXTERITY:

Requires the ability to use a variety of equipment and utensils.

PHYSICAL COMMUNICATION: 

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. 

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) , impinger ovens, beverage dispensing equipment, as well as cash register and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to walk/move, sit, and stand for prolonged hours; handle objects, cooking tools, or controls. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees may work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. This position may require the person to ascend/descend stairs. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a ‘mandated reporter’ under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

BACKGROUND CHECK INFORMATION:  

A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. 

Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. 

Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. 

Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks.

Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage.