Culinary Supervisor — Lead High-Volume Kitchen

ASM Global; Virginia (MN); On-site; USD 42,000 - 66,000; Full time

Job summary

Legends Global is seeking a Culinary Supervisor to oversee daily kitchen operations reporting to the Executive Chef. You will coordinate opening and closing procedures, ensure quality standards, and lead a team with a focus on guest satisfaction.

You will maintain HACCP compliance, manage inventory, and ensure staff adherence to safety and uniform guidelines while supporting a high-volume, fine dining environment at stadium locations.

Qualifications

• Professional training through a culinary education or working in a fast-paced, high-volume dining facility.
• Extensive knowledge of food and beverage menu, specials and services offered.
• Must be able to obtain food safety certification.
• Ability to multi-task in a fast paced, team oriented setting.
• Ability to read, speak and write in English.
• Mobility to perform tasks including reaching, bending, stooping, wiping, pushing, and pulling.
• Lift up to 50 lbs.
• Stand or walk for long periods.
• Available for all Stadium events and extended hours.

Responsibilities

• Coordinate day-to-day kitchen operations as directed by the Executive Chef.
• Lead a team with respect and commitment to guest satisfaction daily.
• Perform daily uniform checks and uphold kitchen standards.
• Ensure proper portioning, quality, and compliance with policies.
• Maintain HACCP standards and sanitation.
• Keep kitchen areas clean and organized.
• Ensure equipment is clean, safe, and operable; report issues.
• Identify and store ingredients per standards.
• Participate in monthly inventory for the department.
• Collaborate as a team to deliver quality service.
• Adhere to Legends Uniform and Grooming guidelines.
• Perform other duties as assigned.

Skills

Culinary management

Team leadership

Food safety knowledge

English communication

Education

Culinary education

Job description

Legends Global is seeking a Culinary Supervisor to oversee daily kitchen operations reporting to the Executive Chef. You will coordinate opening and closing procedures, ensure quality standards, and lead a team with a focus on guest satisfaction.

You will maintain HACCP compliance, manage inventory, and ensure staff adherence to safety and uniform guidelines while supporting a high-volume, fine dining environment at stadium locations.