Culinary Supervisor | Part-Time

Culinary Supervisor | Part-Time | TD Coliseum

Position Summary
:
The Culinary Supervisor is a key member of the culinary team, responsible for assisting in managing all aspects of culinary operation. This role demands a passionate and experienced culinary professional with strong leadership skills, a keen eye for detail, and the ability to thrive in a fast‑paced, high‑pressure environment. The Culinary Supervisor will help oversee kitchen operations, food production, stewarding department, lead staff, and ensure consistent delivery of high‑quality food across all TD Coliseum food service areas and in Catering, Clubs, and Premium Areas.

Hourly Rate
: $26.00 CAD

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

This position will remain open until March 6, 2026.

• Provide a two‑way line of communication between BOH & FOH during events, expediting food to events.
• Enforce sanitation and quality controls of food standards for the culinary department.
• Ensure all kitchen guidelines are always followed by the team.
• Assist in tracking and maintaining food and labor cost goals set by the Executive Chef.
• Coordinate with suite attendants to ensure maintenance of all equipment, event set‑ups & breakdowns are in line with event needs.
• Approach all encounters with guests and employees in a friendly and service‑oriented manner.
• Always comply with company standards and regulations to encourage safe and efficient facility operations.
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards.
• Ensure the completion of necessary food and station preparations prior to events to ensure that guests are served promptly and efficiently.
• Supervise and assist in food preparation for Catering, Concessions, Commissary Kitchen, and other departments as required, following specifications of Banquet Event Orders.
• Assist with menu development for the à‑la‑carte, catering, and premium menus, and any other special request by Executive Chef or Management.
• Maintain the “Clean as You Go” policy.
• Be responsible for maintaining the sanitation and cleaning schedule of the kitchen.
• Keep all storage areas neat, orderly, and clean.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Supervise and assist with the breakdown of commissary kitchens/concession stands/concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following food safety and sanitation regulations.
• Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
• Carry out supervisory responsibilities in accordance with company policies and procedures.
• Assist with interviewing, hiring and training employees and facilitate planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources guidelines.
• Perform other duties as assigned.

• Minimum of 2‑3 years of experience in a supervisory or similar role, preferably in a high‑volume environment such as a stadium, hotel, or large restaurant.
• Strong knowledge of culinary techniques, food safety, sanitation practices, and compliance with local health department standards.
• Proven ability to lead and motivate a team.
• Excellent organizational and time‑management skills.
• Ability to work in a fast‑paced and demanding environment.
• Strong communication and interpersonal skills.
• Proficiency in kitchen management software is a plus.
• Ability to undertake and complete multiple tasks in a fast and organized manner.

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the culinary profession.
• Ability to interact with all levels of staff.
• Ability to quickly identify problems and resolve them.
• Excellent organizational, planning, communication and interpersonal skills.
• Strong customer service orientation with excellent communication skills.
• Ability to…