The Role:

The Culinary Supervisor will report to the Executive Chef and will be responsible for coordinating the day-to-day operations of the Concessions/Premium kitchens.

Responsibilities:

+ Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Executive Chef.

+ Set up non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner.

+ Inputting daily event sheets and daily reports.

+ Production of menu items in a timely manner and in accordance with company standards.

+ Ability to follow directions precisely and consistently maintain work area and proper food storage; opening and closing duties

+ Adheres to company guidelines and house rules, always exceeds guest expectations

+ Work as a team with fellow associates and other service departments within the arena


Quali...