CULINARY SUPERVISOR

Job Summary

Join Levy Restaurants at the University of St. Thomas as a Culinary Supervisor, where you’ll lead kitchen operations and support the culinary team in delivering exceptional food quality and service during University of St. Thomas sporting events.

Key Responsibilities

• Supervise and guide culinary team members during food preparation and service, ensuring all tasks are completed efficiently and to standard.
• Provide training, mentorship, and real-time feedback to team members to enhance performance and ensure consistency.
• Monitor team schedules, address call-offs, and adjust assignments as necessary to meet event demands.
• Oversee the preparation, cooking, and presentation of food, ensuring all items meet quality and timing standards.
• Collaborate with the culinary leadership team to execute event-specific menus and adjust based on guest feedback.
• Ensure proper handling, storage, and inventory management of food and supplies.
• Maintain strict adherence to food safety and sanitation standards, ensuring compliance with all health regulations.
• Conduct pre-event kitchen inspections to verify cleanliness, equipment readiness, and sufficient stock levels.
• Monitor kitchen inventory levels, communicating with purchasing and warehouse teams to address shortages or surpluses.
• Track and document food usage and waste, assisting with cost control and inventory reporting.
• Act as a liaison between culinary staff and other departments, ensuring smooth coordination of food service operations.
• Communicate effectively with event managers and supervisors to address operational needs and resolve challenges.
• Provide on-site leadership during events, managing the flow of operations and addressing any issues promptly.
• Prepare post-event reports detailing successes, challenges, and areas for improvement.
• Complete periodic safety inspections and walk throughs
• Manage the implementation of Levy's safety and sanitation program at the venue
• Perform other tasks as assigned to support the culinary team and overall event success.

Requirements

• Previous experience in culinary supervision or kitchen management is required.
• Strong leadership, organizational, and communication skills.
• Able to thrive in a fast-paced, high-pressure environment.
• Must hold a current ServSafe Food Handling Certification or willing to get one and be knowledgeable in food safety regulations.