Culinary Supervisor

**_Position Summary_**

As a member of the Food & Beverage Department, the Culinary Supervisor is responsible for leading and supporting the Culinary Team in preparing and serving an assortment of food and beverage items to the guests of the arena during major concerts and events all while working in a fast-paced environment. Events can include hockey games, concerts, banquets, basketball games, etc.

**_Essential Duties and Responsibilities_**

Providing detailed instructions to the Culinary Team Members, the Culinary Supervisor must always conduct themselves in a manner that upholds health and safety regulations, ensuring events will run as safely and efficiently as possible.
- Leading all Team Members in the execution of our company vision, and house policies and procedures.
- Assisting all staff and Food & Beverage Manager in the effective operation of the department.
- Overseeing the scheduling of breaks with respect to event operations.
- Overseeing the opening and closing procedures of the kitchen including, but not limited to, stock levels, etc.
- Assisting with the cooking, production, preparation and set up of all culinary food service orders for stands, food outlets and catering events, as per Banquet Event Orders (BEOs).
- Ensuring overall food quality, timely delivery, and presentation is at the highest of standards.
- Making routine quality checks on all food production in stands, food outlets, suites, etc.
- Assisting the Kitchen Coordinator with menu planning, management, delivery, and execution.
- Assisting the Kitchen Coordinator with inventory management, monthly inventory, preparing orders, etc.
- Maintaining all kitchen equipment before, during, and after events, including cleanliness and operation.
- Working closely with the Kitchen Coordinator and the Food and Beverage Manager in carrying out the vision and goals of the kitchen and culinary team.
- Supporting colleagues, customers, supervisors, and managers in order to achieve overall success and compliance of business operations goals.
- Must abide by and ensure consistent compliance with Meridian Centre’s and the Alcohol & Gaming Commission of Ontario’s (A.G.C.O) policies regarding alcohol management.
- Must abide by and ensure consistent compliance with Provincial & Corporate food safety policies and procedures.
- Other duties as assigned.

**_Knowledge, Skills and Experience_**

While any experience in a quick service or food service environment is considered an asset, the Culinary Supervisor must possess at least three (3) years of supervisory experience, the ability to engage and motivate staff, as well as the following:

- Ability to work collaboratively with all managers and supervisors to execute high quality culinary production.
- A Culinary Arts Diploma or Red Seal Certification preferred;
- Ability to be creative with food presentations and maintain a quality product;
- Excellent computer skills, including an understanding of the Microsoft Office Suite (Word, Excel, Outlook, etc.);
- Patience and understanding when collaborating with team members at all levels, guests, and management;
- The ability to spot and resolve problems quickly and efficiently; and to make quick and logical decisions;
- Food Safety Certificate is required;
- Exceptional verbal and written communication skills;
- Comfort with minor conflicts, an ability to resolve those conflicts quickly, efficiently, and in a calm manner, and an understanding of when to notify a manager should the situation require assistance;
- An ability to take and follow written and/or verbal direction;
- An ability to work well in a fast-paced team environment, as well as independently with mínimal supervision;
- The ability to perform under pressure and execute responsibilities in a maximum crowd capacity during events;
- Excellent and highly respectful customer service skills and the ability to interact appropriately with the public;
- Attention to detail to ensure a clean and safe facility for all patrons to the Meridian Centre;
- A professional work ethic, as well as an overall professional appearance;
- The flexibility to work a varied schedule which will include early mornings, days, evenings, and weekends;
- Previous WHMIS training is considered an asset;
- An understanding and a respect of general Health & Safety practices, as well as the Meridian Centre’s H&S Policy.

**_Working Conditions & Physical Demands_**

The physical demands described here are representative, but not all-inclusive, of those that the Culinary Supervisor will encounter as they successfully perform the essential functions of this job.
- There is not a set schedule for this department. Hours are casual and based on the number and type of events.
- The hours are varied and can include early mornings, day, evening, and weekend shifts.
- The employee is regularly required to stand for long periods of time.
- The employee is required to walk, climb stairs, stand, lift and bend for periods of tim