Culinary Supervisor

Core Responsibilities:
 Maintains clean and orderly culinary outlets to comply with the local and State of New York’s health regulations.
 To oversee the daily food preparation in the Kitchens and external events.
 To open and/or close kitchen to Chef’s standards.
 Cook food to specifications set forth, and to palatable finish.
 Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up.
 Maintain orderly and clean workstations.
 Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties.
 To maintain and check proper stocking.
 To maintain and check par levels of prepped product.
 Responsible for baseline food preparation.
 With help of Executive Chef / Sous Chef will guide and motivate staff.
 Responsible for tracking of product waste and rotation.
 Report to Chef with any staff discrepancies that cannot be handled alone.
 Responsible of checking and filling out of prep sheets.
 Responsible for proper portion control.
 Responsible over all cleanliness of kitchen and walk-in coolers and freezers.
 Uses waste control guidelines and records all waste on spoilage sheet.
 Coordinates and maintains all shipping and receiving of deliveries.
 Prepares and assists Chef of all scheduling and time keeping in the time management system.
 Order all food, paper goods and cleaning supplies for kitchen areas.
 Must Role Model Company guest service program.
 Other duties as assigned.

Qualifications/Requirements:
 High School diploma or equivalent required.
 Previous cooking experience required.
 Culinary Education preferred.
 Must be able to obtain a New York State Gaming License.
 Ability to read and understand recipes and food abbreviations.
 Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.  Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
 Ability to handle or operate dangerous kitchen equipment.
 Frequently required to reach up to 7 feet, twist at waist, and climb ladder, bend and/or squat.
 Kitchen environment – noise levels may be moderate to high.
 Works frequently in a hot and damp environment.
 In contact with sharp knives, slicers, boiling liquids, hot pans, etc.
 Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping.
 Frequently immerses hands in water.
 Weekends, Holidays and swing shift work may be required.