Culinary Kitchen Supervisor

At Destination El Paso, we believe in creating experiences that inspire, connect, and celebrate the unique spirit of our community. As part of Legends Global, the premier partner to the world’s greatest live events, venues, and brands, we are committed to excellence, innovation, and a community-centered approach in everything we do. We’re always looking for passionate, creative, and service-driven individuals to help us share the soul of El Paso with the world.

To promote El Paso as a premier destination by delivering exceptional hospitality and entertainment, showcasing our borderland culture and natural beauty, curating world-class events that foster community connection, and providing fun, safe, and inclusive aquatic experiences for guests of all ages.

To be recognized as a leader in destination management, live events and venue management, and aquatic attraction management.

Culinary Kitchen Supervisor

Summary

The Culinary Supervisor is responsible for supporting the daily culinary operations of the Convention Center, including banquet, catering, concession, and special event food production. This position assists the Executive Chef and Sous Chef with supervising culinary staff, coordinating food preparation, maintaining food quality and safety standards, and ensuring all food is produced and delivered according to Banquet Event Orders (BEOs), event timelines, and company standards.

The Culinary Supervisor must be able to work in a fast-paced, high-volume event environment and provide hands‑on leadership to culinary team members. This position requires flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on the event schedule.

Essential Duties and Responsibilities

• Supervise and assist with daily culinary production for banquets, catering functions, concessions, special events, and other Convention Center food and beverage operations.
• Review Banquet Event Orders (BEOs), production sheets, menus, and event schedules to ensure proper preparation and execution.
• Coordinate with the Executive Chef, Sous Chef, Food & Beverage Management, Banquet Operations, and other departments regarding event requirements and changes.
• Oversee and direct hourly culinary staff during preparation, service, and breakdown.
• Assign daily production responsibilities and ensure assignments are completed accurately and within established timelines.
• Assist with ordering, receiving, storing, preparing, and properly rotating food products.
• Monitor food production levels to ensure adequate quantities while minimizing waste and controlling food costs.
• Maintain established portion controls, recipes, presentation standards, and quality expectations.
• Ensure food is prepared, held, transported, and served at appropriate temperatures.
• Responsible for completing and verifying hot and cold temperature logs.
• Inspect food products daily for proper labeling, dating, rotation, quality, and expiration dates.
• Follow and enforce FIFO (First In, First Out) procedures throughout kitchen and storage areas.
• Assist with inventory counts, product controls, and kitchen requisitions.
• Ensure requisitions from warehouse, storage, and kitchen areas are completed and received in a timely manner.
• Coordinate timing of culinary production with banquet and event service schedules.
• Communicate event changes immediately to appropriate culinary and operational team members.
• Maintain clean, organized, and sanitary kitchen, prep, storage, cooler, freezer, and equipment areas.
• Ensure culinary staff follow proper cleaning and sanitation procedures.
• Monitor kitchen equipment and report maintenance or safety concerns to management.
• Assist…