Culinary Supervisor - Part Time - Part-time

Culinary Supervisor  – Part Time

The culinary supervisor will support the operation of the kitchen by assisting the culinary leadership team and overseeing kitchen staff.  The culinary supervisor will be in charge of maintaining inventory pars and control ordering for designated areas of responsibility. The culinary supervisor will ensure that the leads, cooks, and stewards are following the procedures and standards issued by the culinary and/or F&B leadership team.  This position is also responsible for ensuring that exceptional hospitality toward external guests and internal team members, food quality and sanitation standards are maintained at all times.  This is a part-time, event-based position located within the Food and Beverage Department of the Honda Center.   Hours for this position fluctuate depending upon arena event schedule.

EXAMPLES OF ESSENTIAL DUTIES/RESPONSIBILITIES: 

• Supervise the completion of daily time and temperature logs for each station/ location
• Direct, train, and assist with the evaluation of all employees in work procedures, safety and sanitation standards
• Assist with the recipe development and costing for all menu ideas/ concepts
• Review production schedules and assist the culinary leadership team with ordering
• Assist with the development of staff schedules per production/ event requirements
• Assist the culinary leadership team with daily/ monthly inventory
• Supervise the kitchen staff and leads; ensure they are working effectively and efficiently, including taking breaks at correct times
• Support culinary leadership with the oversight and on-the job supervision of all culinary teammates as it pertains to the accurate completion of all culinary tasks
• Support culinary leadership with the oversight and on-the job supervision of all culinary teammates as it pertains to safety and sanitation standards
• Ensure accurate labeling, dating, and rotating (using the FIFO method) of all raw and prepared food products
• Ensure proper work procedures, safety and sanitation standards; especially as it pertains to use of equipment are practices by all team members working within your areas
• Report any injury, accident and/or food borne illness incident (customers and/or staff) accurately and in a timely manner to a Chef/ Manager
• Ability to oversee and execute multiple projects in a timely manner
• Ability to work in all unique kitchen stations/ locations
• Have knowledge of all menu items, ingredients/ how prepared
• Follow recipe guidelines and track consistency with current offerings.
• Ability to complete and maintain on hand inventory/ production level for assigned stations each event
• Have knowledge of the eight most common food allergens, and follow the set Honda center procedures
  • 1) Milk 2) Eggs 3) Fish (bass, flounder, cod) 4) Shellfish (shrimp, crab, lobster) 5) Wheat 6) Peanuts 7) Tree nuts (almonds, pecans, walnuts) 8) Soybeans
• Maintain food temperatures, food quality and appearance of prepared food to our established standards
• Be comfortable with the area and know how to navigate personally, as well as, assist guests.
• Engage with venue guests, as well as, team members to ensure exceptional hospitality is provided and received at all times
• Support any other Food & Beverage departments as needed
• Partner with the F&B and Honda Center Senior Leadership to ensure a successful operation Other responsibilities and tasks as deemed appropriate by the F&B management team at Honda Center

SPECIFIC QUALIFICATIONS/ABILITIES:

• Minimum 12 months of experience in a Lead Capacity at Honda Center of equivalent experience
• Associates Degree in a related field or equivalent experience preferred
• Have the ability with little guidance to step into any kitchen and operate at a high level
• Ability to work all kitchen stations
• Display excellent practical and theoretical cooking skills
• Demonstrate excellent knife skills and butchery procedures
• Display good leadership and motivational skills
• Evident attention to detail
• Excellent written and verbal communication skills
• Strong grasp of basic business financials
• Solid organizational skills with the ability to handle multiple projects at one time
• Strong Computer skills preferred
• Ability to establish and communicate par levels for any given station
• Ability to stand for long periods of time
• Ability to work a flexible schedule; including nights, weekend and various times of day
• Be a team player
• Ability to work in fluctuating temperatures
• Maintain Safe Food Handler Certification
• Working knowledge of state and local health code requirements