PT Suites Culinary Supervisor - Raymond James Stadium

asmglobal; Tampa (FL); On-site; USD 42,000 - 72,000; Full time

Job summary

Legends & ASM Global in Tampa, FL, seeks a Suites Culinary Supervisor to work under the executive chef at Raymond James Stadium, coordinating kitchen operations, ensuring food quality, and guiding staff during peak events.

You will supervise line cooks, train staff, assist menu planning, monitor food safety, manage inventory, and coordinate expediting between front-of-house and kitchen, ensuring timely, high‑standard service for fans.

Qualifications

• Supervise the kitchen staff and maintain high organization.
• Train new kitchen staff on recipes, safety, and techniques.
• Delegate tasks to ensure smooth operations during service.
• Coordinate expediting orders between front-of-house and kitchen.
• Communicate effectively with team and managers to meet standards.
• Lead the team to uphold quality and guest experience.

Responsibilities

• Supervising Kitchen Staff
• Training staff on recipes, safety and techniques
• Delegation of tasks based on skill levels
• Menu planning and food preparation support
• Quality control and food prep
• Maintaining kitchen organization and stock
• Expediting orders during service
• Ensuring food safety and sanitation
• Supporting the executive chef and leadership
• Budgeting and cost control tasks

Skills

Staff management

Training

Delegation

Expediting orders

Communication

Team leadership

Job description

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360‑degree, data‑driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef‑inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in‑house bakeshops, and a warm welcome at every turn.

RAYMOND JAMES STADIUM

Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers. The partnership includes overseeing the Raymond James Stadium food and beverage program development and management for concessions, suites and premium areas for all game days, concerts, special events and any food and beverage related activations for the iconic Pirate Ship. Join us in elevating the fan experience through unparalleled guest service and pride to make Raymond James Stadium one of the best stadiums in the NFL.

The Role:

A suites culinary supervisor is essentially the second‑in‑command in the kitchen, working directly under the executive chef (head chef). They play a crucial role in overseeing kitchen operations, ensuring food quality, and managing staff. Here's a breakdown of their key responsibilities:

Primary Responsibilities

Supervising Kitchen Staff

• Staff Management: The Suites culinary supervisor manages the line cooks, prep cooks, and other kitchen staff, ensuring that they perform their tasks efficiently and maintain a high level of organization.
• Training: They train new kitchen staff, helping them understand recipes, kitchen safety, and proper techniques.
• Delegation: The sous chef delegates tasks based on individual skill levels and workload, ensuring that every station runs smoothly.

Assisting with Menu Planning and Food Preparation

• Recipe Development: They may help the executive chef with menu planning, recipe development, and testing new dishes.
• Quality Control: Ensuring the food produced meets the Stadiums’ standards for presentation, taste, and quality.
• Food Prep: They often participate in food prep, ensuring everything is ready for the day's service.

Maintaining Kitchen Organization

• Station Setup: Ensures that all kitchen stations are properly set up and stocked before service begins.
• Inventory Management: Oversees inventory levels and communicates with the executive chef about necessary orders. May also assist in managing kitchen supplies and equipment.
• Cleanliness: Ensures that all kitchen areas are kept clean and sanitary. They help enforce safety standards and health regulations.

Managing Workflow During Service

• Expediting Orders: During service, the sous chef might act as the "expeditor," coordinating orders between the front‑of‑house and kitchen staff, ensuring that food comes out in a timely manner and at the correct quality.
• Problem‑Solving: Handles any issues that arise during service, such as delays, mistakes, or food shortages, and ensures that everything runs as smoothly as possible.

Overseeing Food Safety & Sanitation

• Health and Safety: Ensures that all kitchen operations follow local food safety regulations and health codes.
• Proper Storage: Manages food storage, making sure ingredients are stored properly and not exposed to contamination.

Supporting the Executive Chef

• Assisting in Leadership supports the executive chef in creating and executing the Stadium’s vision and menu.
• Taking Charge in Their Absence: In the absence of the executive chef, the sous chef may be responsible for overseeing the kitchen’s operations and maintaining standards.

Budgeting and Cost Control

• Food Cost Management: May help track food costs and waste, ensuring that the kitchen operates efficiently and within budget.
• Ordering Supplies: In some cases, the sous chef might be involved in ordering ingredients, managing vendor relationships, and tracking inventory to ensure everything is in stock.

Communication

• Collaboration with Front‑of‑House: The sous chef may communicate directly with servers and managers to ensure that the kitchen is delivering food that meets customers' expectations.
• Team Communication: Communicates with kitchen staff to ensure that everyone knows their responsibilities during service.

In summary:

Suite’s culinary supervisor is a vital bridge between the executive chef and the rest of the kitchen staff. They manage, guide, and ensure smooth operations during busy shifts. They also help maintain the high standards set by the executi