Culinary Supervisor - White River Amphitheater

Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.

Extensive knowledge of food and beverage menu, specials and services offered.

Must be able to obtain food safety certification.

Ability to multi-task in a fast paced, team orientated setting.

Ability to read, speak and write in English.

Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

Follows Executive Chef and/or Sous Chefs assignments for opening and closing procedures and food preparation. Report back to Chefs daily on progress and needs.

Leads a team with respect and commitment to exceeding guest expectations daily.

Performs daily uniform checks with staff and help Chefs to maintain standards in the kitchen.

Ensures assigned staff are preparing food items by complying with portion size, quality standards, departmental rules, policies and procedures.

Maintains HACCP standards ensuring a high-quality level of food, food temperatures, rotation of product, cleanliness and sanitation standards.

Maintains cleanliness of kitchen including walk-in coolers, dry storage, shelves, walls, floors and drains.