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Job Description
Department: Events Sales & Catering
Title: Catering Kitchen Supervisor
Employment Type: Temporary
Status: Non-Exempt
Pay Rate: $20/hour
Reports To: Catering Chef/ Catering Sous Chef
Schedule: Varies; must have full availability including day shift and night shift hours, weekends and holidays.
Hours: Varies based on event schedule.
Position Summary: Responsible for supporting the culinary management team by supervising seasonal staff and upholding operational standards in production, ordering, receiving, food quality, timely service, cleanliness, and overall execution for both internal and external events.
Responsibilities:
Responsibilities include but are not limited to:
• Supervise & train kitchen team to assure standards are being met
• Must be skilled in cooking techniques, grilling, sautéing, boiling, baking, braising, etc.
• Maintain Catering Inventory
• Ensure all products are prepared, held and served at correct temperatures.
• Ensure the proper rotation, labeling and dating of all products.
• Use the proper utensils and portions at all times.
• Ensure all work areas are clean, sanitized and organized.
• Keep management informed of food quantities and quality in prep, on the line and in holding cabinets. This includes responsibility of filling out all time/temperature logs
• Coordinate orders to ensure they are cooked timely and with accuracy
• Assist with re-stocking of all plate ware and food items as needed.
• Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Drive safely to and from designated areas within events using company motor vehicle.
• Perform other related duties, tasks and responsibilities as required by Executive Chef.
Title: Catering Kitchen Supervisor
Employment Type: Temporary
Status: Non-Exempt
Pay Rate: $20/hour
Reports To: Catering Chef/ Catering Sous Chef
Schedule: Varies; must have full availability including day shift and night shift hours, weekends and holidays.
Hours: Varies based on event schedule.
Position Summary: Responsible for supporting the culinary management team by supervising seasonal staff and upholding operational standards in production, ordering, receiving, food quality, timely service, cleanliness, and overall execution for both internal and external events.
Responsibilities:
Responsibilities include but are not limited to:
• Supervise & train kitchen team to assure standards are being met
• Must be skilled in cooking techniques, grilling, sautéing, boiling, baking, braising, etc.
• Maintain Catering Inventory
• Ensure all products are prepared, held and served at correct temperatures.
• Ensure the proper rotation, labeling and dating of all products.
• Use the proper utensils and portions at all times.
• Ensure all work areas are clean, sanitized and organized.
• Keep management informed of food quantities and quality in prep, on the line and in holding cabinets. This includes responsibility of filling out all time/temperature logs
• Coordinate orders to ensure they are cooked timely and with accuracy
• Assist with re-stocking of all plate ware and food items as needed.
• Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Drive safely to and from designated areas within events using company motor vehicle.
• Perform other related duties, tasks and responsibilities as required by Executive Chef.