Culinary Lead/Supervisor – Inside Footprint Center

Summary: Directly supervises culinary coworkers and maintains strong line of communication with Chefs. Ensures high quality, consistency and cleanliness in all BOH processes.

Essential Duties and Responsibilities:

• Trains employees in proper techniques and execution. Addresses questions and concerns of production staff.
•  Knowledge in Food values, nutrition and their proper retention during food preparation.
•  Advises Chefs of purchasing requirements with a focus on minimizing waste and avoiding product shortages.
•  Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Operates and cleans equipment in accordance with department procedures after each use.
• Help supervise and maintain proper usage of cooking equipment/utensils.
• Stores, labels, and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Operates culinary equipment in a safe manner and according to established policies and procedures.
• Oversee and provide support for action stations/areas on event days.
• Performs other duties as assigned.

Qualifications: 

•  Proof of COVID 19 vaccination status is required
•  Must be able to stand for 6-8+ hours
•  Current Food Handlers Card is required
•  Ability to work with others in a team environment
•  Work under pressure and in a fast paced and high-volume environment
•  This is an event based position and may be required to work nights and weekends
•  Previous leadership or supervisory experience preferred