Culinary Supervisor (Commissary)

• Coordinate the day to day operations for the Commissary Department
• Set up and prepare all food items
• opening and closing duties
• replenishment and rotation of stock as directed by the Executive Chef
• Set up of non-food items for shift
• high level of sanitation awareness and conscientiousness
• professional, safe, and efficient manner
• Inputting daily event sheets and daily reports
• Production of menu items in a timely manner and in accordance with company standards
• Ability to follow directions precisely and consistently
• maintenance of work area and proper food storage
• opening and closing duties
• Adheres to company guidelines and house rules, always exceeds guest expectations
• Work as a team with fellow associates and other service departments within arena

• Must be at least 18 years of age
• Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility
• full service casual dining preferred
• Ability to interact with co-workers
• Extensive knowledge of food and beverage menu, specials and services offered
• Ability to assure compliance with company service standards, company inventory and cash control procedures
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
• Ability to multi task in a fast paced, team orientated setting
• Ability to read, speak and write in English
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
• Ability to work all Venue events including extended hours, nights, weekends, and holidays
• Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
• Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant

Food Safety Certification is a plus