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Culinary Supervisor
2 weeks ago
Oak View Group
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Position Summary
The Part-Time Culinary Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Culinary Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Culinary Supervisor is responsible for the training of all kitchen staff.
The Culinary Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly rate between $16 to $18.00.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
This position will remain open until Oct 30, 2024
Responsibilities
Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. Assists in the control of food and labor costs. Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Executive Chef and Executive Sous Chef to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance.Qualifications
Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations.