Culinary Supervisor - Stadium Concessions Lead

ASM Global; Virginia; Hybrid; USD 25,000 - 30,000; Part time

Job summary

Jiffy Lube Live in Bristow, VA is seeking a part-time Culinary Supervisor to coordinate day-to-day kitchen operations under the Concessions Chef. You will help open/close, prep foods and report daily progress.

You will lead a dedicated kitchen team, ensure portion control, uphold HACCP, keep equipment and areas clean, and participate in monthly inventories while meeting event-driven demand and standards.

Qualifications

• Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
• Extensive knowledge of food and beverage menu, specials and services offered.
• Must be able to obtain food safety certification.

Responsibilities

• Follows Executive Chef and/or Sous Chefs assignments for opening and closing procedures and food preparation.
• Leads a team with respect and commitment to exceeding guest expectations daily.
• Performs daily uniform checks with staff and helps Chefs maintain standards in the kitchen.
• Ensures staff are preparing items by portion size, quality, rules and procedures.
• Maintains HACCP standards to ensure high quality, safe temperatures, rotation, cleanliness and sanitation.
• Keeps kitchen, walk-ins, dry storage, shelves, walls and floors clean.
• Ensures all prep equipment is clean, sanitized, and operable; reports issues to Chefs.
• Identifies and stores meats, poultry, seafood, dairy and other items per standards.
• Participates in monthly inventory for department of responsibility.
• Acts as a team player with responsibilities related to prep, service and delivery.
• Adheres to Legends Uniform and Grooming guidelines.
• Other duties as assigned.

Skills

Team leadership

English proficiency

Multi-tasking

Education

Culinary education or equivalent

Job description

Jiffy Lube Live in Bristow, VA is seeking a part-time Culinary Supervisor to coordinate day-to-day kitchen operations under the Concessions Chef. You will help open/close, prep foods and report daily progress.

You will lead a dedicated kitchen team, ensure portion control, uphold HACCP, keep equipment and areas clean, and participate in monthly inventories while meeting event-driven demand and standards.