Culinary Supervisor- Coors Field

CO Salary Range: USD 22.00 - 24.75 per hour

Job Description

Coors Field is home to the MLB Colorado Rockies in Denver, Colorado. Aramark supports our clients by providing a high level of attention to detail and outstanding customer service in all that we do. Within the ballpark we have our top tier guests and clients that expect nothing but the best ?luckily the best is what we deliver.

We?re hiring Culinary Supervisors to join our passionate Culinary Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed.
We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you.

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis.
• May prepare orders as needed to ensure accurate production for location.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
• Maintain a safe and hazard-free working environment.
• Train/mentor other food service workers.
• Maintain logs on all maintenance required on equipment within the department.
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
• Perform preventative maintenance checklist.
• Recommend replacement of existing equipment to meet needs of facility.
• Proficiency in multi-tasking.
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
• Must fill in for absent employees at location, as necessary.
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
• Be able to work occasional night and weekend catered events.
• Attend food service meetings with staff.
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
• Promote good public relations.

• 18 years of age or older (Required)
• Previous experience as a culinary lead or related role (Preferred)
• TEAM/ TiPS Certification (Required) ? will be trained and certified upon hire (as needed)
• ServSafe or Food Safety Certification equivalent (Required) ? will be trained and certified upon hire (as needed)
• Requires occasional lifting, carrying, pushing, and pulling of up to 50lbs.
• Demonstrates basic math and counting skills
• Demonstrates effective interpersonal and communication skills, both written and verbal
• Willingness to accept change and new procedures
• Ability to coordinate multiple tasks, meet production/service time schedules, and adapt to necessary and unforeseen changes
• Must read, write, and understand verbal instructions
• Must complete a sanitation course either before or during first year
• Must be knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic
• Maintain emotional control under stress
• Ability to resolve interpersonal situations
• Strong organizational skills