Kitchen Supervisor

Delaware North at Target Field; Warrenton (OR); On-site; USD 10,000 - 60,000; Full time

Job summary

Delaware North is seeking a fulltime Kitchen Supervisor at Target Field in Minneapolis. This role involves supervising the culinary team, ensuring high-quality food delivery, and maintaining kitchen standards. Ideal candidates have experience as a Line Cook and leadership skills. The position offers a comprehensive benefits package and a dynamic work environment.

Benefits

Weekly pay

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

• At least three years of experience as a Line Cook, including experience as a Supervisor.
• Ability to effectively communicate with others in a leadership capacity.

Responsibilities

• Supervise food prep work while maintaining food quality and sanitation standards.
• Create weekly dining room menus from personal or established recipes.
• Maintain cleanliness and organization of walk-ins and freezers.

Skills

Communication

Leadership

Basic Math

Tools

Order Management Systems

Excel

Word

Job description

The opportunity

Delaware North Sportservice is hiring a fulltime Kitchen Supervisor to join our team at Target Field in Minneapolis, Minnesota. As a Kitchen Supervisor, you will ensure the culinary team delivers high-quality food to guests. If you’re an experienced Cook who enjoys working in a fast-paced environment and wants to gain leadership experience, apply today!

Pay

$23.00 – $26.00 / 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?

• Create weekly dining room menus from personal or established recipes
• Supervise food prep work while maintaining food quality, plate presentation, and sanitation standards
• Verify that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained
• Supervise all culinary team members and food production in their area
• Partner with service personnel and restaurant managers to ensure guest satisfaction
• Maintain all kitchen equipment in full working order
• Maintain cleanliness and organization of walk-ins and freezers at all times
• Actively works to maintain food cost within parameters set by Chef and leadership
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food. Uses waste control guidelines and records all waste on a spoilage sheet
• Performs opening, closing, and side work duties
• Ability to create and execute new menu item in the restaurant
• Ability to execute catering functions in both club space as well as in other venues

More about you

• At least three years of experience as a Line Cook, including experience as a Supervisor or Lead Line Cook
• Able to perform and work all culinary functions of each workstation
• Ability to effectively communicate with others in a leadership capacity
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
• Must have a flexible schedule including nights, days, weekends, and holidays.
• Must be able to be familiar with Order Management Systems (Sysco, US Foods, etc)
• Basic Computer Skills including use of Excel, Word, and ordering software
• Ability to cost out items and creation of cost cards.

Physical requirements

• Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs
• Standing and walking for the entire length of the shift
• Frequently required to reach up to 6-7 feet

Shift details

Day shift
Evening shift
Weekends
Holidays

Source: Hospitality Online