Title:  Culinary Supervisor - FSU Athletics - FSU Athletics - Concessions

The Culinary Supervisor is responsible for overseeing daily food production and kitchen operations to ensure high-quality food preparation, presentation, sanitation, and customer satisfaction. This position provides leadership and direction to culinary staff, supports inventory and food cost management, and ensures compliance with all food safety and workplace safety standards. Essential functions and responsibilities may vary based on location, business needs, and operational requirements.

• Supervise and coordinate the daily activities of cooks, food service workers, and kitchen staff.
• Ensure all food items are prepared, cooked, and presented according to established recipes, quality standards, and service expectations.
• Monitor food production to maintain consistency, portion control, and food quality.
• Train, coach, and develop culinary team members on food preparation techniques, sanitation standards, and safety procedures.
• Assist with scheduling, assigning work, and monitoring employee performance.
• Maintain compliance with all local health regulations, food safety standards, and company policies.
• Oversee food storage, labeling, rotation, and inventory management to minimize waste and ensure product quality.
• Assist with ordering food, supplies, and equipment while monitoring inventory levels.
• Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and operational readiness.
• Address customer concerns related to food quality and service in a professional manner.
• Support menu execution, special events, catering functions, and promotional activities as needed.
• Ensure security and proper utilization of company assets, products, and equipment.

At our organization, developing new skills and doing what it takes to get the job done makes a positive impact for our employees and customers. In order to meet our commitments, job duties may change or new responsibilities may be assigned without formal notice.

• High school diploma or GED required; culinary degree or formal culinary training preferred.
• Minimum of 2–3 years of culinary or food service experience required.
• Previous supervisory or leadership experience in a kitchen, restaurant, hospitality, healthcare, or institutional dining environment preferred.
• Thorough knowledge of food preparation methods, cooking techniques, and kitchen operations.
• Knowledge of food safety, sanitation, HACCP principles, and health department regulations.
• Strong leadership, communication, and team-building skills.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Basic computer, inventory management, and administrative skills.
• Demonstrated ability to manage multiple priorities and meet operational deadlines.
• Must be available to work flexible hours, including evenings, weekends, and holidays as business needs require. 

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in varying kitchen conditions, including exposure to heat, steam, and cold environments.
• Required use of personal protective equipment (PPE) and kitchen safety equipment as appropriate.