Cook Supervisor

Legends Tampa, FL

About the Job

Description

LEGENDS

Founded in 2008, Legends is a holistic experiential services agency with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has five divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment.

The Venue:

George M. Steinbrenner Field is Spring Training home to the New York Yankees, as well as home to the Yankees Class-A Advanced Affiliate, the Tampa Tarpons. Aside from 80+ plus baseball games, George M. Steinbrenner Field also hosts numerous public and private events throughout the year.

Primary Position Purpose:

The Culinary Supervisor position will report to the General Manager and will be responsible to coordinate the day to day operations of the Concessions kitchens.

Responsibilities:

  • Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the General Manager
  • Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner
  • Inputting daily event sheets and daily reports
  • Production of menu items in a timely manner and in accordance with company standards
  • Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties
  • Adheres to company guidelines and house rules, always exceeds guest expectations
  • Work as a team with fellow associates and other service departments within arena


Qualifications:

  • Must be at least 18 years of age
  • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred
  • Ability to interact with co-workers
  • Extensive knowledge of food and beverage menu, specials and services offered
  • Ability to assure compliance with company service standards, company inventory and cash control procedures
  • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
  • Ability to multi-task in a fast paced, team orientated setting
  • Ability to communicate effectively with management, colleagues and guests
  • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
  • Ability to work all Venue events including extended hours, nights, weekends, and holidays
  • Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
  • Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant
  • Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training