Seasonal Part Time- Snapdragon Stadium Kitchen Supervisor

Oversees daily operations in the main kitchen, concessions, premium clubs, and suites, ensuring high-quality food preparation, cleanliness, safety protocols, and team coordination. Works closely with the Executive Sous Chef and Sous Chefs to maintain kitchen efficiency, food safety, and staff support.

Responsibilities

• Supervise and support all back-of-house staff during prep and service.
• Issue write-ups to culinary staff for attendance violations or non-compliance with company policies.
• Conduct checks to ensure compliance with EHS (Environmental, Health, and Safety) and other safety regulations.
• Ensure all food is prepared in accordance with standardized recipes and portion controls.
• Maintain cleanliness, organization, and safety of all kitchen areas in compliance with health and safety regulations.
• Monitor food inventory levels and communicate needs to management for ordering and restocking.
• Train new kitchen employees and cross-train team members across multiple stations.
• Enforce FIFO (First In, First Out) practices and proper labeling of all food products.
• Assist with line checks, quality control, and shift opening/closing procedures.
• Serve as the point person in the kitchen in the absence of senior leadership.
• Address and resolve minor team conflicts or performance issues, escalating to management when necessary.
• Foster a positive, productive, and respectful kitchen environment.
• Comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Requirements

• High School diploma or General Education Development (GED) degree required.
• Minimum of 2 years in a commercial kitchen or high-volume food service operation.
• At least 2 years of experience in a supervisory or lead cook role.
• Bilingual (Spanish) preferred.
• Experience leading teams and knowledge of food preparation required.
• Strong interpersonal skills, self-motivation, and organization skills.
• Food Handler’s certificate from the County of San Diego preferred.

Qualifications

• Language Skills: Must be able to read, write, and understand English. Ability to follow verbal and written instructions, guidelines, and objectives.
• Mathematical Skills: Strong basic math skills, including counting, addition, subtraction, multiplication, and division. Ability to comprehend and apply conversion charts, calculate portions, and adjust recipes based on production needs. Must work with percentages, volumes, and discounts, and prepare/analyze numerical data to support kitchen operations.
• Reasoning Ability: Ability to apply sound judgment and common-sense understanding to follow instructions. Strong multitasking, prioritization, and attention to detail. Solid analytical, quantitative, organizational, and management skills for effective team coordination and task execution.
• Manual Dexterity: Ability to use a variety of equipment and utensils.
• Physical Communication: Ability to talk, express, and exchange ideas, and hear/perceive sounds.
• Physical Demands: Ability to operate food service equipment (e.g., impinger ovens, beverage dispensing equipment, cash registers, computers, copy machines, fax machines). Frequently required to walk, sit, stand for prolonged hours, and handle objects or controls. Must lift or carry heavy objects/materials up to 50 pounds. Requires close vision and color vision.

Schedule

Must be available to work a flexible schedule based on operational needs, including opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.

Working Conditions

• Work is regularly performed in a food production area with frequent exposure to food fumes or airborne particles.
• Frequently works near moving mechanical parts and is exposed to humid, hot conditions, as well as cleaning chemicals.
• May work outside with exposure to varying weather conditions, dust, allergens, and work temperatures.
• May require ascending/descending stairs.
• Noise level is usually moderate on non-event days and moderate to loud on event days.