Culinary Supervisor

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The Culinary Supervisor position will report to the venue Executive and/or Sous Chef and will be responsible for coordinating the day-to-day operations of the venue kitchens.

Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends.

We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations.

• Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors. This can include written reports as needed or requested by venue Chefs or senior management.
• Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results.
• Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards.
• Ensure completion of all opening and closing duties
• Responsible for ensuring that the replenishment and rotation of stock is completed.
• High level of sanitation awareness and conscientiousness.
• Ability to follow directions precisely and consistently.
• Ensure proper food storage.
• Adheres to company guidelines and house rules, always exceeds guest expectations.
• Encourages teamwork with fellow associates and other departments within the facility.
• Maintains positive working relationship with all company team members.
• Motivates the team, stays positive and fosters active learning.
• Conducts meetings daily and additionally as needed and facilitates communication.
• Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces.
• Monitors facility maintenance.
• Plans food production based on expected number of guests.
• Monitor production using standardized recipes, and policies as well as food safety standards and procedures.
• Ensure quality and compliance on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly and monthly.
• Investigate and resolve complaints regarding food quality, guest service or facility cleanliness.
• Takes ownership of workspace safety, sanitation and efficiency.
• Must hold yourself to a high standard and lead by example.
• Ensure all required logs are maintained daily, weekly and/or monthly as needed.
• Assess staffing needs and communicate with the venue Chefs to schedule accordingly as well as cutting labor based on business needs.
• Monitors and ensures constant safety of team members. Instructing on proper procedures and/or PPE.
• Ensures that all employees are dressed properly for their shift with a clean uniform, tidy appearance, hair covering and slip resistant shoes.
• Must maintain personal health and sanitation standards and keep good hygiene.
• Must always present professionally. Clean uniform, tidy appearance, hair covering and slip resistant shoes.
• Expected to maintain extensive knowledge of the outlet’s menu and all offerings we provide.

• Assists the venue Chefs with special projects as needed
• Assists in recruiting and/or interviewing potential employees.
• Review procedures and operations to determine ways to improve services, performance and safety.
• Maintains superior attendance and punctuality.
• Attends mandatory meetings and training as needed.
• Always follow company policies, procedures, best practices as well as state and local laws.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system on the same day that the safety incident has been reported to you.
• Additional responsibilities may be assigned as business necessitates

• Must…