Lead Culinary Supervisor, Truist Park

Overview

Delaware North Sportservice is hiring a full-time Lead Culinary Supervisor to join our team at Truist Park in Atlanta, Georgia. Our ideal Lead Culinary Supervisor is an experienced Cook who enjoys working in a fast-paced environment and takes pride in delivering high-quality service and food to guests.

Additional Details

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

Unit Description

Delaware North operates concessions, premium dining, and restaurants at Trust Park dating back to 2016 when the 41,500-seat venue opened. The state-of-the-art ballpark is home to Major League Baseball's Atlanta Braves.

Responsibilities

• Supervising food prep work while maintaining food quality, plate presentation, and sanitation standards
• Verifies that all portion sizes, recipes, quality standards, department rules, policies, and procedures are maintained by kitchen associates
• Supervises all associates and food production in their area
• Able to perform and work all culinary functions of each workstation and must be able to train other associates on all stations in the kitchen
• Partner with service personnel and restaurant managers to satisfy guests
• Maintain all kitchen equipment in full working order
• Maintain cleanliness and organization of walk-ins and freezers at all times. Ensures proper food temperatures are maintained and food is stored correctly
• Actively works to maintain food cost within parameters set by Chef and leadership
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food
• Performs opening, closing, and side work duties as instructed and according to proper guidelines
• Uses waste control guidelines and records all waste on a spoilage sheet

Qualifications

• At least 3 years of experience as a Line Cook, including experience as a Supervisor or Lead Line Cook
• Ability to effectively communicate with others in a leadership capacity
• Ability to work in a fast-paced environment
• Attentive and detailed oriented
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
• No college degree required 

Physical Requirements

• Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs
• Standing and walking for the entire length of the shift
• Frequently required to reach up to 6-7 feet, twist at the waist, bending, and squatting
• Pushing and pulling occasionally, to move equipment, mops, and brooms