Culinary Supervisor - US Bank Stadium - Catering

About the role

As the Hourly Supervisor, you will improve the profitability of Operations by ensuring the highest level of customer service, safety, sanitation, quality, and consistency while driving sales and controlling costs.

Responsibilities

• Supervise day-to-day kitchen and concessions support operations to ensure food production, service, and event execution are completed safely, efficiently, and according to Aramark standards.
• Monitor daily staffing levels, employee efficiency, attendance, punctuality, and adherence to Aramark time and attendance procedures. Make staffing adjustments based on business needs, established guidelines, and event requirements.
• Help control labor, production, supply, and inventory costs by following Aramark standards of operation, production procedures, portion controls, and inventory practices.
• Follow and enforce all food safety, health, and sanitation regulations related to food preparation, storage, handling, cooking, holding, and serving.
• Train and coach employees on food preparation, safety procedures, sanitation standards, equipment use, guest service expectations, and Aramark policies and procedures.
• Inspect kitchen areas, concessions support areas, equipment, workstations, and employee practices to ensure cleanliness, organization, maintenance, safety, and operational readiness.
• Audit food quality, service standards, production execution, and sanitation practices on a regular basis.
• Identify, communicate, and help resolve operational issues by coordinating with chefs, culinary leadership, concessions managers, and stadium leadership as needed.
• Supervise teamwork, service, and employee performance while promoting a respectful, professional, and team-focused work environment.
• Address day-to-day employee issues professionally while following Aramark policies, procedures, and leadership expectations.
• Assist with interim performance issues and support annual employee review processes as directed.
• Support training programs that improve employee skills, guest service, morale, operational efficiency, revenue growth, and customer satisfaction.
• Maintain working knowledge of commercial kitchen equipment, including Robot Coupes, ovens, tilt kettles, smokers, blenders, flat tops, ranges, and other food production equipment. Ensure employees use kitchen equipment safely, properly, and according to established procedures.
• Complete required tracking, documentation, reporting, and daily operational procedures.
• Communicate staffing concerns, maintenance issues, equipment needs, safety concerns, food quality issues, and employee performance matters to culinary leadership.
• Perform other duties as assigned to support successful concessions, culinary, and stadium operations.

Requirements

• Must have 3-5 years of relevant experience.
• Current certifications as needed.
• This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling, and/or extended walking and standing.
• This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Pay

The hourly rate for this position is $24.00 to $25.00.

Benefits

• Comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Retirement savings plans like 401(k).
• Paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.