Culinary Supervisor - Fiserv Forum

Job Summary

Position Summary:

The Concessions Supervisor supports the concessions leadership team in managing daily operations across multiple concession stands, ensuring consistent product quality, guest service, and team performance. This role is responsible for supervising food preparation and Operations, maintaining cleanliness and compliance standards, and guiding team members to deliver efficient and enjoyable guest experiences. The ideal candidate leads by example, promotes teamwork, and ensures all operational standards are met during events and service periods.

Key Responsibilities:

Operational Excellence:

• Execute daily opening and closing procedures with team members across multiple concession locations.
• Oversee day-to-day operations including food preparation, stand cleanliness, and event execution.
• Ensure all menu items and seasonal specialty items are prepared and served according to standardized recipes, portioning, and presentation guidelines.
• Monitor and maintain equipment functionality and report any issues to supervisors.

Food Safety & Sanitation:

• Conduct and train team members on sanitation procedures and food safety protocols.
• Identify and report any safety or sanitation concerns to direct supervisors.
• Ensure proper storage, labeling, and disposal of food items in accordance with health regulations.
• Maintain clean and organized workspaces throughout service and post-event breakdown.

Team Leadership & Development:

• Train team members on Levy core signatures, service standards, and operational procedures.
• Provide coaching and feedback to support individual and team growth.
• Set clear expectations and support team efforts to meet and exceed performance goals.
• Accept feedback openly and work to improve supervisory and operational skills.
• Communicate progress and challenges to leadership regularly.

Event & Standards Management:

• Ensure Levy standards are consistently upheld across all concession stands during events.
• Assist with inventory management, including ordering, receiving, and restocking supplies.
• Monitor and maintain stand inventory, restocking between peak business periods
• Support accurate record keeping and reporting as required by leadership.
• Foster positive relationships with coworkers, guests, clients, and leadership to ensure a collaborative and service-focused environment.