Culinary Supervisor Suites (Part-Time)

Summary  

This part-time seasonal position is open until 9/16/26 or filled at $27.81hr

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Essential Duties and Responsibilities 

• There are over 80 suites that could have individual orders for any given event.

• Need afternoon and evening availability till food cut

• 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 

• Responsible for all hot temp and cold logs

• Responsible for checking dates on all food daily

• bilingual preferred

Supervisory Responsibilities            

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

Qualifications   

• 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  

Education and/or Experience           

• At least 4 years of culinary experience in a banquet, catering or suites facility producing food for large events 

Skills and Abilities   

• 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.   

Physical Demands 

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, push and pull heavy carts with product, and manual dexterity with knife skills, working lifting hot and heavy items, operate office equipment such as a computer is required. Able to work in varying temperatures from hot kitchen/ cooler/freezer. Confined loud working environment with a lot of others present

Pay Rate $27.81

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. The immediate supervisor may elaborate on or add to the above list if the duties come within the employee’s realm of responsibility.