Seasonal Culinary Supervisor - Fast-Paced Arena Kitchen

Casino Gaming Institute Inc; Detroit (MI); Hybrid; USD 28,000 - 34,000; Part time

Job summary

Delaware North Sportservice at Little Caesars Arena in Detroit, Michigan, seeks an experienced Culinary Supervisor to lead a fast-paced kitchen team. You will supervise line cooks, ensure quality standards, and manage opening/closing duties while maintaining food costs and guest satisfaction.

The role is seasonal, pays $20.00–$25.00 per hour, with weekly pay and benefits that support team wellbeing. No college degree required; two years’ supervisory line-cook experience preferred.

Qualifications

• No college degree required.
• At least two years’ experience as a line cook, including supervisory experience.
• Ability to effectively communicate with others and lead in a fast-paced environment.
• Attentive and detailed oriented.
• Basic math skills with an ability to understand, calculate and follow recipe measurements.

Responsibilities

• Supervise all team members and ensure food preparation and production meets quality standards
• Maintain the cleanliness and organization of walk-ins and freezers and ensure all kitchen equipment is in working order
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Perform opening, closing and side work duties
• Actively work to maintain food cost within parameters set by culinary leadership
• Partner with team members and restaurant managers to satisfy guests

Skills

Line cook experience

Supervisory experience

Communication skills

Attention to detail

Math skills

Job description

Delaware North Sportservice at Little Caesars Arena in Detroit, Michigan, seeks an experienced Culinary Supervisor to lead a fast-paced kitchen team. You will supervise line cooks, ensure quality standards, and manage opening/closing duties while maintaining food costs and guest satisfaction.

The role is seasonal, pays $20.00–$25.00 per hour, with weekly pay and benefits that support team wellbeing. No college degree required; two years’ supervisory line-cook experience preferred.