ONT Field Kitchen Supervisor

ONT Field Kitchen Supervisor

Compensation: $29.25 an hour

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Functions:

• Supervises all kitchen employees in culinary activities while developing knowledge of staff.
• Assists the Executive Chef in all areas of menus and food related operations.
• Oversees and coordinates all kitchen activity.
• Responsible for maintaining consistent high quality of all kitchen production.
• Accepts complete responsibility for the kitchen in the absence of the Executive Chef.
• Monitors and controls food and labor costs.
• Assists in developing menus for concession and special functions.
• Maintains all kitchen equipment and conducts proper training of equipment.
• Assists in scheduling of kitchen staff and payroll administration.
• Monitors sanitation requirements, rules and regulation and monitors punctuality and attendance of staff.
• Develop and oversees regular cleaning routines.
• Liaison between banquet, catering and concession departments.
• Oversees banquet and concession functions.
• Coordinates staff with banquets for plating and carving.
• Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.).
• Assists with quarterly FFE inventory and monthly food inventory.
• Assists with ordering of goods and produce.
• Responsible for completion of applicable paperwork.
• Checks storage of food to minimize loss due to spoilage.
• Assists in all areas needing assistance.
• Performs other duties as assigned by the Executive Chef.

Education and/or

Experience:

High school diploma or general education degree (GED) and five years related experience and/or training; or equivalent combination of education and experience.

Language

Skills:

Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Must have the ability to write reports, business correspondence, and procedure manuals. Must also have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public.

Mathematical

Skills:

Must have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure. Menu Knowledge:
Must be able to read and comprehend all standard and custom menus.

Check all BEO'S for missing information relating to food requirements. Reasoning:
Must have the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 40…