Culinary Supervisor

Suffolk Regional OTB / Jake's 58 Casino Hotel; Village of Islandia (NY); On-site; USD 40,000 - 60,000; Full time

Job summary

Suffolk Regional OTB / Jake's 58 Casino Hotel is seeking a kitchen professional to oversee daily food preparation and maintain clean, compliant culinary outlets in a bustling casino environment.

You will manage prep for events, monitor inventory and waste, and support scheduling with the Chef team. Weekend and swing shifts are required; NY Gaming License eligibility is essential.

Qualifications

• Must read and understand recipes and food abbreviations.
• Basic math skills to calculate recipe measurements.
• Ability to lift and carry large pans up to 50 lbs.
• Must be able to obtain New York State Gaming License.
• Willingness to work weekends, holidays and swing shifts.

Responsibilities

• Maintains clean and orderly culinary outlets to comply with health regulations.
• Oversees daily food preparation in kitchens and external events.
• Opens and closes kitchen to Chef’s standards.
• Prepares and assists with scheduling and time keeping.
• Orders food, paper goods and cleaning supplies for kitchen areas.
• Maintains inventory, par levels, and waste control.
• Guides and motivates staff with Executive/Sous Chefs.

Skills

Culinary skills

Reading recipes

Math skills

Physical endurance

Safety awareness

Education

High School diploma

Culinary school training (preferred)

Job description

Core Responsibilities:

• Maintains clean and orderly culinary outlets to comply with the local and State of New York’s health regulations.
• To oversee the daily food preparation in the Kitchens and external events.
• To open and/or close kitchen to Chef’s standards.
• Cook food to specifications set forth, and to palatable finish.
• Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up.
• Maintain orderly and clean workstations.
• Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties.
• To maintain and check proper stocking.
• To maintain and check par levels of prepped product.
• Responsible for baseline food preparation.
• With help of Executive Chef / Sous Chef will guide and motivate staff.
• Responsible for tracking of product waste and rotation.
• Report to Chef with any staff discrepancies that cannot be handled alone.
• Responsible of checking and filling out of prep sheets.
• Responsible for proper portion control.
• Responsible over all cleanliness of kitchen and walk-in coolers and freezers.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Coordinates and maintains all shipping and receiving of deliveries.
• Prepares and assists Chef of all scheduling and time keeping in the time management system.
• Order all food, paper goods and cleaning supplies for kitchen areas.
• Must Role Model Company guest service program.
• Other duties as assigned.

Qualifications/Requirements:

• High School diploma or equivalent required.
• Previous cooking experience required.
• Culinary Education preferred.
• Must be able to obtain a New York State Gaming License.
• Ability to read and understand recipes and food abbreviations.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to handle or operate dangerous kitchen equipment.
• Frequently required to reach up to 7 feet, twist at waist, and climb ladder, bend and/or squat.
• Kitchen environment – noise levels may be moderate to high.
• Works frequently in a hot and damp environment.
• In contact with sharp knives, slicers, boiling liquids, hot pans, etc.
• Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping.
• Frequently immerses hands in water.Weekends, Holidays and swing shift work may be required.

Equal Opportunity Employer

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