ONT Field Kitchen Supervisor

ASM Global; City of Oswego (NY); On-site; USD 39,000 - 43,000; Part time

Job summary

ASM Global Stadium Management, LLC oversees the ONT Field Kitchen Supervisor role for concession operations in Oswego, NY. This part-time, non-exempt position pays $29.25 per hour under Unite Here Local 11; union membership is a condition of employment.

The supervisor ensures high-quality kitchen output during events and supports the Executive Chef. The role requires leadership of kitchen staff, menu support, cost and inventory monitoring, sanitation adherence, and coordination with banquet and

Qualifications

• High school diploma or GED plus five years related experience or equivalent.
• Ability to read, analyze and interpret business and governmental materials.
• Ability to write reports and professional communications.
• Present information clearly to groups and customers.
• Proficiency with Excel and Word.

Responsibilities

• Supervises kitchen employees and oversees all culinary activities.
• Assists Executive Chef with menus and operations.
• Coordinates kitchen activities and maintains quality.
• Monitors food and labor costs and inventory.
• Ensures sanitation and safety compliance.
• Schedules staff and handles payroll administration.
• Liaises with banquet, catering and concession teams.
• Performs duties as assigned by the Executive Chef.

Skills

Staff supervision

Menu development

Cost control

Sanitation knowledge

Education

High school diploma or GED + 5 years related experience

Tools

Excel

Word

Job description

Position Summary

Position Title: ONT Field Kitchen Supervisor

Department: Food & Beverage

Reports To: Executive Chef

Classification: Part‑time, Non‑Exempt

Compensation: $29.25 per hour

Employees are covered by a collective bargaining agreement with Unite Here Local 11; union membership is a condition of employment.

Essential Functions

• Supervises all kitchen employees in culinary activities while developing knowledge of staff.
• Assists the Executive Chef in all areas of menus and food related operations.
• Oversees and coordinates all kitchen activity.
• Maintains consistent high quality of all kitchen production.
• Organizes the department to maximize efficiency.
• Accepts complete responsibility for the kitchen in the absence of the Executive Chef.
• Monitors and controls food and labor costs.
• Assists in developing menus for concession and special functions.
• Maintains all kitchen equipment and conducts proper training of equipment.
• Assists in scheduling of kitchen staff and payroll administration.
• Monitors sanitation requirements, rules and regulations, and monitors punctuality and attendance of staff.
• Develops and oversees regular cleaning routines.
• Liaison between banquet, catering and concession departments.
• Oversees banquet and concession functions.
• Coordinates staff with banquets for plating and carving.
• Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.).
• Assists with quarterly FFE inventory and monthly food inventory.
• Assists with ordering of goods and produce.
• Responsible for completion of applicable paperwork.
• Checks storage of food to minimize loss due to spoilage.
• Assists in all areas needing assistance.
• Performs other duties as assigned by the Executive Chef.

Education & Experience

High school diploma or general education degree (GED) and five years related experience and/or training; or an equivalent combination of education and experience.

Language Skills

• Read, analyze, and interpret general business periodicals, professional journals, technical procedures, and governmental regulations.
• Write reports, business correspondence, and procedure manuals.
• Effectively present information and respond to questions from groups or managers, clients, customers, and the general public.

Mathematical Skills

• Calculate food quantities needed and perform basic math.
• Apply a firm grasp of all common units of measure.

Menu Knowledge

• Read and comprehend all standard and custom menus.
• Check all BEO's for missing information related to food requirements.

Reasoning

• Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

Regularly required to stand and walk; lift or move up to 40 pounds; stand for long hours during events; work at the computer; irregular hours may be required. Work may involve hazardous chemicals/substances and may require work inside or outside the building.

Work Environment

Noise level usually moderate; opportunities to work flexible hours including nights, weekends, and holidays in addition to normal business hours.

License and Certification

Food Handlers Card required. The company will cover training costs and compensate employees for the time spent completing the course. Certification must be obtained within 30 days of the hire date.

Knowledge & Skills

• Knowledge of Excel and Word.
• Operate modern office equipment including computer, copy machine, fax, and phone system.

Equal Opportunity and Disability Accommodation

Legends Global is an Equal Opportunity/Affirmative Action employer and encourages women, minorities, individuals with disabilities, and protected veterans to apply. We are a VEVRAA Federal Contractor. Applicants who need reasonable accommodations to complete the application process may contact (909) 937‑3013 for further assistance.