Culinary Supervisor

Core Responsibilities:  Maintains clean and orderly culinary outlets to comply with the local and State of New York’s health regulations.  To oversee the daily food preparation in the Kitchens and external events.  To open and/or close kitchen to Chef’s standards.  Cook food to specifications set forth, and to palatable finish.

 Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up.  Maintain orderly and clean workstations.  Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties.  To maintain and check proper stocking.  To maintain and check par levels of prepped product.

 Responsible for baseline food preparation.  With help of Executive Chef / Sous Chef will guide and motivate staff.  Responsible for tracking of product waste and rotation.  Report to Chef with any staff discrepancies that cannot be handled alone.  Responsible of checking and filling out of prep sheets.  Responsible for proper portion control.

 Responsible over all cleanliness of kitchen and walk-in coolers and freezers.  Uses waste control guidelines and records all waste on spoilage sheet.  Coordinates and maintains all shipping and receiving of deliveries.  Prepares and assists Chef of all scheduling and time keeping in the time management system.  Order all food, paper goods and cleaning supplies for kitchen areas.

 Must Role Model Company guest service program.  Other duties as assigned. Qualifications/Requirements:  High School diploma or equivalent required.  Previous cooking experience required.  Culinary Education preferred.  Must be able to obtain a New York State Gaming License.  Ability to read and understand recipes and food abbreviations.

 Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.  Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.  Ability to handle or operate dangerous kitchen equipment.  Frequently required to reach up to 7 feet, twist at waist, and climb ladder, bend and/or squat.

 Kitchen environment – noise levels may be moderate to high.  Works frequently in a hot and damp environment.  In contact with sharp knives, slicers, boiling liquids, hot pans, etc.  Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping.  Frequently immerses hands in water.

 Weekends, Holidays and swing shift work may be required.