Culinary Supervisor - FSU Athletics - FSU Athletics - Concessions

Job Responsibilities

• Supervise and coordinate the daily activities of cooks, food service workers, and kitchen staff.
• Ensure all food items are prepared, cooked, and presented according to established recipes, quality standards, and service expectations.
• Monitor food production to maintain consistency, portion control, and food quality.
• Train, coach, and develop culinary team members on food preparation techniques, sanitation standards, and safety procedures.
• Assist with scheduling, assigning work, and monitoring employee performance.
• Oversee food storage, labeling, rotation, and inventory management to minimize waste and ensure product quality.
• Assist with ordering food, supplies, and equipment while monitoring inventory levels.
• Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and operational readiness.
• Address customer concerns related to food quality and service in a professional manner.
• Support menu execution, special events, catering functions, and promotional activities as needed.
• Ensure security and proper utilization of company assets, products, and equipment.

Qualifications

• High school diploma or GED required; culinary degree or formal culinary training preferred.
• Minimum of 2-3 years of culinary or food service experience required.
• Previous supervisory or leadership experience in a kitchen, restaurant, hospitality, healthcare, or institutional dining environment preferred.
• Thorough knowledge of food preparation methods, cooking techniques, and kitchen operations.
• Knowledge of food safety, sanitation, HACCP principles, and health department regulations.
• Strong leadership, communication, and team-building skills.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Basic computer, inventory management, and administrative skills.
• Demonstrated ability to manage multiple priorities and meet operational deadlines.
• Must be available to work flexible hours, including evenings, weekends, and holidays as business needs require.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in varying kitchen conditions, including exposure to heat, steam, and cold environments.
• Required use of personal protective equipment (PPE) and kitchen safety equipment as appropriate.