Lead Culinary Supervisor

Delaware North at Truist Park; Atlanta (GA); On-site; USD 33,000 - 44,000; Full time

Benefits offered by this job

Weekly pay

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 and/or certification reimburse

Job summary

Delaware North Sportservice is seeking a Lead Culinary Supervisor for Truist Park in Atlanta, GA. This full-time role requires experience as a Line Cook or Supervisor to lead a high-volume kitchen and deliver high-quality food and service to guests.

You will oversee all kitchen stations, ensure recipes and standards are followed, and train team members while collaborating with service personnel and managers to provide outstanding guest experiences.

Qualifications

• 3+ years as a Line Cook or similar role.

Responsibilities

• Supervise food prep while maintaining quality, presentation and sanitation.
• Ensure portion sizes, recipes, and standards are followed by kitchen staff.
• Oversee all kitchen staff and production in area.
• Train associates on all kitchen stations as needed.
• Collaborate with service staff and managers to satisfy guests.
• Maintain kitchen equipment and cleanliness of walk-ins and freezers.
• Monitor food costs and proper storage and labeling.

Skills

Leadership

Cooking

Communication

Attention to detail

Fast-paced

Team supervision

Job description

The opportunity

Delaware North Sportservice is hiring a full-time Lead Culinary Supervisor to join our team at Truist Park in Atlanta, Georgia. Our ideal Lead Culinary Supervisor is an experienced Cook who enjoys working in a fast-paced environment and takes pride in delivering high-quality service and food to guests.

Pay

$28.00 – $28.00 / hour

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

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
• 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, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Supervising food prep work while maintaining food quality, plate presentation, and sanitation standards
• Verifies that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates
• Supervises all associates and food production in their area
• Able to perform and work all culinary functions of each workstation and must be able to train other associates on all stations in the kitchen
• Partner with service personnel and restaurant managers to satisfy guests
• Maintain all kitchen equipment in full working order
• Maintain cleanliness and organization of walk-ins and freezers at all times. Ensures proper food temperatures are maintained and food is stored correctly
• Actively works to maintain food cost within parameters set by Chef and leadership
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Performs opening, closing, and side work duties as instructed and according to proper guidelines
• Uses waste control guidelines and records all waste on a spoilage sheet

More about you

• At least 3 years of experience as a Line Cook, including experience as a Supervisor or Lead Line Cook
• Ability to effectively communicate with others in a leadership capacity
• Ability to work in a fast-paced environment
• Attentive and detailed oriented
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
• No college degree required

Physical requirements

• Manual dexterity is sufficient to chop, mix, blend, whip, etc. 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, twist at the waist, bending, and squatting
• Pushing and pulling occasionally, to move equipment, mops, and brooms

Shift details

• Days
• Evenings
• Holidays
• M-F
• Weekends
• Events