Concessions Culinary Supervisor | Part-Time | CFG Bank Arena

Overview

The Concessions Culinary Supervisor supports the execution of food operations throughout the venue, ensuring consistent food quality, presentation, safety, and operational readiness across all concession locations. This position provides hands-on leadership to culinary team members before, during, and after events and works closely with the Executive Chef and Concessions leadership team to deliver an efficient and high-quality guest experience.

This role pays an hourly rate of $25.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until November 13, 2026.

Responsibilities

• Key responsibilities include supervising food preparation and production.
• Ensuring concession stands are properly stocked and ready for service.
• Monitoring food quality and portion standards.
• Maintaining food safety and sanitation requirements.
• Assisting with event-day culinary execution.
• Helps train and coach team members.
• Monitors product levels and communicates replenishment needs.
• Minimizes food waste.
• Ensures all culinary areas are cleaned, organized, and properly closed following each event.
• Follow recipes, portion standards, production sheets, and established culinary procedures.
• Supports with food cost, portion control, waste reduction, and inventory management.

Qualifications

• High school diploma or equivalent preferred.

• 2–3 years of culinary, concessions, restaurant, catering, or high-volume food service experience preferred.

• Previous supervisory or lead experience in a culinary or food service environment preferred.

• Strong knowledge of food preparation, proper cooking and holding temperatures, sanitation, and food safety practices.

• Food Handler or ServSafe certification required or ability to obtain within the required timeframe.

• Ability to lead, coach, and supervise culinary team members in a fast-paced, high-volume environment.

• Strong organizational skills with the ability to prioritize tasks and respond quickly to changing operational needs.

• Ability to follow recipes, portion standards, production sheets, and established culinary procedures.

• Basic understanding of food cost, portion control, waste reduction, and inventory management.

• Strong communication skills and ability to work collaboratively with culinary, concessions, warehouse, and management teams.

• Must be dependable, professional, and able to work independently with minimal supervision.

• Ability to work a flexible event-based schedule, including nights, weekends, and holidays.

• Ability to stand and walk for extended periods and regularly lift, carry, push, or pull heavy objects.

• Must be able to work in environments that may include heat, cold, noise, and varying temperatures associated with commercial kitchens and concession operations.

Salary : $25