Culinary Supervisor

Banners Kitchen & Tap; Boston (MA); On-site; USD 56,160 - 58,240; Full time

Benefits offered by this job

Weekly pay

Health insurance

401(k) with company match

Paid vacation

Job summary

Delaware North Patina Group in Boston, MA is seeking a full-time Culinary Supervisor to lead the broiler station, train staff, and partner with management to deliver high-quality food. You will work Bruins & Celtics game days, monitor costs, and uphold safety and sanitation standards.

The role requires at least two years as a Line Cook with supervisory experience and strong leadership, communication, and organizational skills in a fast-paced kitchen.

Qualifications

• At least two years’ experience as a Line Cook with supervisory responsibility.
• Strong communication and leadership abilities.
• Ability to thrive in a fast-paced kitchen environment.
• Attention to detail in portioning, labeling, and timing.
• Basic math skills for recipe measurements and portions.
• Knowledge of meat cuts and cooking techniques.
• Experience cooking grilled or broiled items (steaks, burgers, seafood).

Responsibilities

• Supervise food prep to maintain quality, presentation, and sanitation, ensuring recipes and portions meet standards.
• Oversee kitchen workflow, equipment cleanliness, and organization of walk-ins and storage.
• Maintain food cost within leadership parameters.
• Perform opening/closing and side work duties per guidelines.
• Operate broilers, grills, and other cooking equipment.
• Support team and organization goals as needed.

Skills

Leadership

Communication

Fast-paced work

Attention to detail

Math proficiency

Meat cuts knowledge

Grilling/Broiling

Job description

The opportunity

Delaware North’s Patina Group is hiring a full time Culinary Supervisor to join our team at Banners Kitchen and Tap in Boston, Massachusetts. The Culinary Supervisor will be responsible to running the broiler station, and will be required to work all home Bruins & Celtics games. You will be a visible leader in the kitchen, partnering with the management team to deliver food to quality standards, train kitchen team members, and monitor the quantities, labor, and overhead costs.

Pay

$27.00 – $28.00 / hour

Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer.

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

• health, dental, and vision insurance
• 401(k) with company match
• paid vacation days and holidays
• paid parental bonding leave
• employee assistance program
• tuition and/or professional certification reimbursement

What will you do?

• Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying recipes, portion sizes, quality standards, department rules, policies and procedures are maintained
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food
• Actively maintain food cost within parameters set by culinary leadership
• Perform opening, closing and side work duties as instructed and according to proper guidelines
• Operate broilers, grills, and other cooking equipment
• May be required to perform other duties as needed to support the overall goals and objectives of the team and organization

More about you

• At least two years’ experience as a Line Cook, including experience as a Supervisor or Lead Line Cook.
• Ability to effectively communicate with others in a leadership capacity.
• Ability to work in a fast-paced environment.
• Attentive and detailed oriented.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.
• Knowledge of different cuts of meat and cooking techniques
• Experienced in cooking a variety of grilled or broiled food items such as steaks, burgers, and seafood

Physical requirements

• Must be able to carry up to 50 lbs, as well as reaching up to 7 feet
• Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms
• Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids

Shift details

• Days
• Evenings
• Holidays
• M-F
• Weekends
• 8hr shift
• 10hr shift
• 12hr shift
• Events
• OT as needed

Source: Hospitality Online