Culinary Supervisor

LEGENDS GLOBAL

Legends Global redefines excellence in sports, entertainment, and live events. We combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development, venue management, and event booking to revenue strategy and hospitality.

Legends Global brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

Responsibilities

• Communicates regularly with venue Chefs the activities of the kitchen staff, vendors and visitors. This can include written reports as needed or requested by venue Chefs or senior management.
• Sets pace and tone for the shift. Motivates staff to work efficiently and achieve results.

• Must be able to set up and prepare all menu food items in a timely manner and in accordance with company standards.

• Ensure completion of all opening and closing duties

• Responsible for ensuring that the replenishment and rotation of stock is completed.

• High level of sanitation awareness and conscientiousness.

• Ability to follow directions precisely and consistently.

• Ensure proper food storage.

• Adheres to company guidelines and house rules, always exceeds guest expectations.

• Encourages teamwork with fellow associates and other departments within the facility.

• Maintains positive working relationship with all company team members.

• Motivates the team, stays positive and fosters active learning.

• Conducts meetings daily and additionally as needed and facilitates communication.

• Monitors compliance with OSHA, health and fire regulations regarding food preparation and kitchen spaces.

• Monitors facility maintenance.

• Plans food production based on expected number of guests.

• Monitor production using standardized recipes, and policies as well as food safety standards and procedures.

• Ensure quality and compliance on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish tasks daily, weekly and monthly.

• Investigate and resolve complaints regarding food quality, guest service or facility cleanliness.

• Takes ownership of workspace safety, sanitation and efficiency.

• Must hold yourself to a high standard and lead by example.

• Ensure all required logs are maintained daily, weekly and/or monthly as needed.

• Assess staffing needs and communicate with the venue Chefs to schedule accordingly as well as cutting labor based on business needs.

• Monitors and ensures constant safety of team members. Instructing on proper procedures...