Job Details

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Overview

The Kitchen Supervisor (Union) is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $26.00-$30.00 (per CBA).

Benefits as per the union agreement.

This position will remain open until July 17th, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Sr Executive Chef and Executive Chefs to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.

• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required.
• Previous experience working in a supervisory capacity in a kitchen required.
• Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to work a variable work schedule (including evenings holidays, and weekends, as required), depending upon event and business requirements.
• Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain a non-gaming work card (Sheriff's Card).
• Ability to lift 25 pounds.