Culinary Supervisor — Stadium Food & Events Leader

Levy Restaurants; Austin (TX); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Instapay

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Restaurants in Austin, TX is seeking a Culinary Supervisor for Q2 Stadium to oversee day-to-day kitchen operations across concessions, premium clubs, suites, catering and events. You will lead culinary team members, ensure food quality and presentation, and maintain strict food safety standards in a fast-paced sports environment.

This role emphasizes leadership by example, staff development, and collaboration with culinary leadership on menu execution and operational planning.

Qualifications

• Must have strong leadership of culinary teams.
• Ensure high quality food and consistent presentation.
• Maintain food safety compliance (HACCP, health dept.) and proper sanitation.

Responsibilities

• Supervise culinary team during food prep, production, service, and events.
• Ensure quality, presentation, and portion control standards.
• Support daily kitchen operations across concessions, premium hospitality, catering, and events.
• Monitor production levels to meet demand while minimizing waste.
• Ensure compliance with food safety, sanitation, and HACCP requirements.
• Conduct line checks and monitor temperatures, labeling, dating, and storage.
• Assist with training, coaching, and development of staff.
• Support scheduling and labor management initiatives.

Skills

Team supervision

Food quality

Food safety

Line checks

Training & coaching

Labor management

Inventory management

Job description

Levy Restaurants in Austin, TX is seeking a Culinary Supervisor for Q2 Stadium to oversee day-to-day kitchen operations across concessions, premium clubs, suites, catering and events. You will lead culinary team members, ensure food quality and presentation, and maintain strict food safety standards in a fast-paced sports environment.

This role emphasizes leadership by example, staff development, and collaboration with culinary leadership on menu execution and operational planning.