Culinary Operations Supervisor|Part-Time|Penn State University Athletics

Overview

The Culinary Operations Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes.  The Culinary Operations Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation.  The Culinary Operations Supervisor is responsible for the training of all kitchen staff.

The Culinary Operations Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $39.00-$45.00

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

This position will remain open until June 5, 2026.

Responsibilities

• Preparing menus for events based on client preferences and dietary restrictions.
• Managing the preparation and cooking of food for games and special events.
• Supervising kitchen staff and delegating tasks as needed.
• Monitoring food portions and ensuring that each dish is prepared correctly.
• Inspecting food before it is served to ensure that it meets quality standards.
• Consistently present and on time for scheduled games and special events.
• Thorough preparation and detailed knowledge of event requirements.
• Focused and organized on food preparation and timely execution.
• Always presenting a confident leadership demeanor.
• Have strong culinary knowledge and elevated catering experience.
• Have a strong sense of food art and have the ability to execute elevated presentation.
• Manage BOH staff at events, and work as model support staff as needed.
• Plan detailed staff assignments, game and event execution, and meeting timelines.
• Overseeing staff execution, providing support, guiding and teaching on site.
• Manage a safe truck unload, direct equipment organization, and create an efficient, clean, and organized work area.
• Uphold a high-level of expectations, company standards and procedures to elevate the team’s effectiveness and execution of service.
• Ensure proper cleanliness and sanitary practices are followed.
• Ensure that all food is handled, prepared, and served in compliance with a high level of food quality and safety.
• Ensure accurate time punches are submitted for event staff.

Qualifications

• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Ability to manage the preparation and cooking of food for games and special events while maintaining consistency, quality, and timeliness.
• Working knowledge of employee scheduling in a hospitality environment.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.

Salary : $39 - $45