Culinary Supervisor
On-site · New Orleans, Louisiana, United States
Job Summary
The Culinary Supervisor will report to the Executive Chef and coordinate day-to-day operations of the Concessions/Premium kitchens. Responsibilities include food preparation, stock replenishment, maintaining high sanitation standards, and ensuring compliance with company guidelines. The role requires two to three years of experience in a fast-paced environment, culinary training, and the ability to work collaboratively with others. The position demands a capacity to lift heavy items and work during events that may extend to nights and weekends.
Required Qualifications
- Must be at least 18 years of age
- Professional training through a culinary education or experience in a fast-paced, high volume fine dining restaurant/catering facility
- Two (2) to three (3) years of experience working in a fast paced high-end club or restaurant
- Ability to interact with co-workers
- Extensive knowledge of food and beverage menu, specials and services offered
- Ability to assure compliance with company service standards and inventory requirements
- Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
- Ability to multi-task in a fast paced, team-oriented setting
- Ability to read, speak and write English
- Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
- Ability to work all Venue events including extended hours, nights, weekends, and holidays
- Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
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