Culinary Supervisor

United States·New Orleansmid

OtherSupervisor

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Quick Summary

Overview

POSITION: Culinary Supervisor DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef/Sous Chef FLSA STATUS: Hourly,

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OtherSupervisor

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.

What We Offer

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Caesars Superdome has an excellent and immediate opening for a part-time Culinary Supervisor. The Culinary Supervisor requires an individual to have supervisory skills, customer service skills, positive attitude, knowledge of food preparation, oversee all areas in preparing location and area for day-to-day operation.

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.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Responsibilities

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→Ordering, receiving and preparing food items
→Maintaining food costs and budget goals
→Produce required product according to Banquet Event Orders for each event
→Attend in-house event-related meetings and relays immediate changes with other departments
→Ability to oversee and direct hourly culinary staff
→Ensures all requisitions to the Warehouse and Kitchen are received in a timely manner, in accordance with Company policy.
→Coordinates with Kitchen on the timing and production of functions
→Must possess effective communications skills to liaise between Kitchen and Warehouse Teams
→Maintaining all kitchen equipment cleanliness and annual maintenance
→Inventory and quality controls
→Responsible for kitchen in absence of Executive Chef and Sous Chef
→Assist in the training of all kitchen staff

Directly supervises all kitchen personnel and stewarding staff. Carries out supervisory responsibilities in accordance with company policies and applicable laws.

Requirements

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To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required
Serve-safe certified

At least 4 years of culinary experience in a banquet facility producing meals for large events

Advanced oral and written communication skills.
Strong orientation to customer service and ability to work with other staff members in the facility.
Results oriented individual with the ability to meet required budgetary goals.
Excellent organizational, planning, communication, and inter-personal skills.
Ability to undertake and complete multiple tasks.
Computer skills to include Excel programs.
Must adhere to local Health Department codes.
Ability to be creative with food presentations and maintain a quality product.

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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position requires substantial daily activity including standing for 8+ hours, walking 30,000+ steps, lifting up to 50+ pounds, and manual dexterity to operate office equipment such as a computer is required.

This position may require work inside or outside of the building, as needed by events.