POSITION:            Kitchen Supervisor

DEPARTMENT:  Food & Beverage

REPORTS TO:     Executive Chef & Sous Chef

FLSA STATUS:     Part-Time Hourly, Non-Exempt

Summary

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Kitchen Supervisor for Legends Global/Pinnacle Bank Arena. The Kitchen Supervisor is responsible for assisting the daily operations of the kitchen, training kitchen staff, ensuring food quality, cleanliness, and efficient workflow.  Working under the direction of the Executive Chef and Sous Chef, the Kitchen Supervisor supervises kitchen staff, maintains food safety standards, assists with inventory management, and ensures that all dishes are prepared according to established recipes and presentation standards.

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

• Report directly to Executive Chef and Sous Chef to assist in managing all kitchen operations
• Supervise, coordinate, and train the activities of cooks during shift
• Ensure all food is prepared, cooked, and presented according to company recipes and quality standards
• Monitor food quality, portion control, and consistency
• Assist Executive Chef and Sous Chef to enforce food safety, sanitation, and hygiene standards in compliance with the local health regulations.
• Assist Executive Chef and Sous Chef with menu preparation, recipe implementation, and special event catering.
• Assist in monitoring staff productivity during shift.
• Ensure proper storage, labeling, and handling of food products.
• Inspect kitchen equipment and report maintenance or repair needs.
• Maintain a clean, organized, and safe working environment.
• Resolve operational issues promptly and communicate concerns to the Executive Chef and Sous Chef.
• Support Executive Chef and Sous Chef in achieving departmental goals, cost control, and customer satisfaction.
• Prioritize and delegate tasks in kitchen layout and prep. Techniques to ensure speed and quality of menu

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Education and/or Experience        

• High school diploma or equivalent; culinary certification preferred
• Minimum 2 to 3 years of hands-on commercial kitchen and leadership experience.
• Deep familiarity with food safety regulations, cooking techniques, and kitchen flow.

Skills and Abilities

• Effective interpersonal, oral, and written communication skills
• Willingness to be flexible with roles to include interaction with food & beverage customers and other guests at other facilities.
• Must be punctual, dependable and flexible to work evenings, weekends, and holidays
• Ability to work under pressure and take initiative in a fast-paced environment
• Positive attitude and a willingness to learn
• Supervision and direction of cooks and stewards
• Must have a neat appearance and be well groomed
• Ability to multitask in a high-volume kitchen

Physical Demands

• Ability to stand and remain stationary for entire length of shift

• Ability to complete required pre-employment food and alcohol service training

• Constant walking, bending, reaching and repetitive motions
• Ability to perform normal lifting of stock, up to 50 pounds
• This position may require work inside or outside of the building, as needed by events

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.