Part-Time Catering Culinary Supervisor — Fast-Paced Kitchen

Delaware North at TD Garden; Boston (MA); On-site; USD 28,413 - 40,467; Part time

Benefits offered by this job

Weekly pay

Training and development opportunities

Employee discounts

Flexible work schedules

Job summary

Delaware North at TD Garden in Boston, MA is seeking a part-time Catering Culinary Supervisor to lead kitchen operations, supervise prep, and ensure quality and sanitation. The role requires at least two years of supervisory cooking experience and strong leadership and math skills.

You will manage menus, control costs, and maintain clean, organized kitchen areas while supporting a fast-paced team and delivering high-quality guest experiences.

Qualifications

• Minimum two years’ experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor.
• Ability to effectively communicate with others in a leadership capacity.
• Attentive and detail-oriented with basic math skills to understand, calculate, and follow recipe measurements.
• Capacity to work in a fast-paced environment.

Responsibilities

• Create weekly dining room menus from personal or established recipes.
• Supervise food prep, maintaining quality, presentation, and sanitation standards, while verifying that portion sizes, quality standards, department rules, policies, and procedures are maintained.
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food.
• Actively maintain food cost within parameters set by culinary leadership.
• Perform opening, closing, and side work duties as instructed and according to proper guidelines.

Skills

Leadership

Communication

Attention to detail

Teamwork

Fast-paced environment

Job description

Delaware North at TD Garden in Boston, MA is seeking a part-time Catering Culinary Supervisor to lead kitchen operations, supervise prep, and ensure quality and sanitation. The role requires at least two years of supervisory cooking experience and strong leadership and math skills.

You will manage menus, control costs, and maintain clean, organized kitchen areas while supporting a fast-paced team and delivering high-quality guest experiences.