Culinary Supervisor - 1919 Kitchen and Tap

Delaware North at Lambeau Field; Green Bay (WI); On-site; USD 1,000; Full time

Job summary

Join a leading team at Lambeau Field as a Culinary Supervisor, where you'll oversee food preparation, ensure quality standards, and lead a dynamic kitchen team. Enjoy a collaborative environment with opportunities for growth and a comprehensive benefits package.

Benefits

Employee assistance program

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

Tuition reimbursement

Qualifications

• Minimum of 2-3 years of work experience in a back-of-house restaurant.
• One-year supervisory experience preferred.

Responsibilities

• Supervise all team members and ensure food preparation meets quality standards.
• Train new and existing team members under management direction.
• Maintain cleanliness and organization of kitchen equipment.

Skills

Communication

Time Management

Organizational Skills

Education

High School Diploma or GED

Associates Degree in Food Beverage

Job description

The opportunity

Delaware North Sportservice is hiring a full-time Culinary Supervisor to join our 1919 Kitchen and Tap team at Lambeau Field in Green Bay, Wisconsin. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action.

Pay

$18.00 – $18.00 / hour

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

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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
• Employee assistance program
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement.

What will you do?

• Supervise all team members and ensure food preparation and production meets quality standards
• Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Perform opening, closing and side work duties
• Actively work to maintain food cost within parameters set by culinary leadership
• Adhere to and enforce inventory and labor control measures; perform inventory counts as requested
• Train new and existing team members, under the direction of management
• Partner with team members and restaurant managers to satisfy guests

More about you

• Must be at least 18 years old
• Minimum of 2-3 years of work experience in a back-of-house restaurant or food service position, in a high-volume environment, required
• One-year supervisory experience in a restaurant or service environment preferred
• High School Diploma or GED required; Associates Degree in Food Beverage or related field, preferred
• Ability to complete and maintain required food safety certifications
• Strong verbal and written communication skills – ability to communicate with staff and to prepare written reports
• Strong time management and organizational skills; ability to direct the work activities of several team members

Physical requirements

• Ability to remain on feet for the entire length of shift, constant standing, walking, bending, reaching, and repetitive motions
• Ability to maneuver between tables and around corners
• Ability to lift, balance, and move large food trays, weighing up to 50 lbs.
• Majority of time spent alternating between the indoor, climate-controlled environment of the restaurant and the temperature fluctuations of warehouse and kitchen

Shift details

Day shift
Evening shift
Monday to Friday
Weekends
Event based

Source: Hospitality Online