Culinary Supervisor (PT)
Dickies Arena, Fort Worth, TX, United States
CULINARY SUPERVISOR
Trail Drive Management Corp. – Fort Worth, TX
Trail Drive Management Corp (TDMC) is the not-for-profit organization that manages the spectacular Dickies Arena, a 14,000-seat multipurpose venue located adjacent to the Will Rogers Memorial Center campus in Fort Worth, Texas. Owned by the City of Fort Worth, the state-of-the-art arena opened in November 2019 and hosts a variety of events, including concerts, sporting events, family entertainment, and Fort Worth Stock Show rodeo performances.
Job Summary:
Trail Drive Management Corp (TDMC) is looking for a part-time Culinary Supervisor. This position is responsible for the general supervision of team members. The culinary supervisor will ensure bulk recipe adherence, commitment to sanitation and safety standards, and the ability to create Chef‑created menu items consistently.
Essential Job Functions:
Partner with the TDMC Food and Beverage department leadership team to ensure a successful F&B operation
Assist with the enforcement of TDMC policies
Support the concept development and overall operating plan establishment for all food and beverage areas as it pertains to concessions options and business needs
Drive the execution of unique signature menus, recipes, and special features developed by the Chefs.
Assist in the training, daily oversight, and mentorship of other team members under you.
Ensure all team members have the tools necessary to complete their jobs
Ensure consistent execution of all recipes, training, and accountability of the culinary team
Operate the daily kitchen, working together with the Chefs
Monitor ingredients, supplies, and equipment through the Chef Team
Monitor, inspect, and assess menu items throughout their operating area daily – maintain proper par levels. Ensure inventory levels are being met as set by the Sous Chef and Executive Chef
Responsible for ensuring exceptional and consistent food quality, presentation, and production
Engage with venue guests, as well as team members, to ensure exceptional hospitality is always provided
Build and maintain strong relationships with venue staff, guests, subcontractors, etc.
Assist with the development of staff schedules per production/event requirements
Be familiar with the menu items, cooking methods, and presentations for all locations
Performs other duties as assigned.
Qualifications:
Must be a minimum of 17 years of age.
1-2 years’ experience in a leadership role working in a fast-paced hospitality environment preferred
Previous experience in high-volume, complex food service operations; sports and entertainment venue strongly preferred.
Comprehensive knowledge of high-volume preparation with a focus on quality, production, sanitation, food cost controls, and presentation
Demonstrate ability to complete projects in a reliable, productive, and expedient manner while adhering to strict deadlines.
Working knowledge of state and local health code requirements
Possess excellent written and verbal communication skills
Strong attention to detail and proven customer service skills
Works well with others; establishes and maintains effective relationships with fellow workers and supervisors
Ability to work a flexible schedule including – nights, weekends, and holidays.
Able to communicate effectively with management, guests, and team members.
Ability to handle multiple tasks in a fast-paced, high-energy environment.
Working Conditions:
Employees will work in an environment with fluctuating temperatures.
Employees must have the ability to lift, push, and pull up to 50 lbs.
Employees will regularly spend their shift standing/walking, traveling stairs, with limited to no sitting.
Employees may be exposed to high noise levels and/or fluctuating lights in event settings.
Employees may be exposed to sharp objects, machines with moving parts, heat from ovens, burners, steam, trays, etc.
Employees must have the ability to reach, lift, and bend to perform job duties throughout the shift.
Employees may be exposed to hazardous chemicals or fumes.
Other Duties:
This job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required. Duties, responsibilities, and activities may change at any time with or without notice.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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Trail Drive Management Corp. – Fort Worth, TX
Trail Drive Management Corp (TDMC) is the not-for-profit organization that manages the spectacular Dickies Arena, a 14,000-seat multipurpose venue located adjacent to the Will Rogers Memorial Center campus in Fort Worth, Texas. Owned by the City of Fort Worth, the state-of-the-art arena opened in November 2019 and hosts a variety of events, including concerts, sporting events, family entertainment, and Fort Worth Stock Show rodeo performances.
Job Summary:
Trail Drive Management Corp (TDMC) is looking for a part-time Culinary Supervisor. This position is responsible for the general supervision of team members. The culinary supervisor will ensure bulk recipe adherence, commitment to sanitation and safety standards, and the ability to create Chef‑created menu items consistently.
Essential Job Functions:
Partner with the TDMC Food and Beverage department leadership team to ensure a successful F&B operation
Assist with the enforcement of TDMC policies
Support the concept development and overall operating plan establishment for all food and beverage areas as it pertains to concessions options and business needs
Drive the execution of unique signature menus, recipes, and special features developed by the Chefs.
Assist in the training, daily oversight, and mentorship of other team members under you.
Ensure all team members have the tools necessary to complete their jobs
Ensure consistent execution of all recipes, training, and accountability of the culinary team
Operate the daily kitchen, working together with the Chefs
Monitor ingredients, supplies, and equipment through the Chef Team
Monitor, inspect, and assess menu items throughout their operating area daily – maintain proper par levels. Ensure inventory levels are being met as set by the Sous Chef and Executive Chef
Responsible for ensuring exceptional and consistent food quality, presentation, and production
Engage with venue guests, as well as team members, to ensure exceptional hospitality is always provided
Build and maintain strong relationships with venue staff, guests, subcontractors, etc.
Assist with the development of staff schedules per production/event requirements
Be familiar with the menu items, cooking methods, and presentations for all locations
Performs other duties as assigned.
Qualifications:
Must be a minimum of 17 years of age.
1-2 years’ experience in a leadership role working in a fast-paced hospitality environment preferred
Previous experience in high-volume, complex food service operations; sports and entertainment venue strongly preferred.
Comprehensive knowledge of high-volume preparation with a focus on quality, production, sanitation, food cost controls, and presentation
Demonstrate ability to complete projects in a reliable, productive, and expedient manner while adhering to strict deadlines.
Working knowledge of state and local health code requirements
Possess excellent written and verbal communication skills
Strong attention to detail and proven customer service skills
Works well with others; establishes and maintains effective relationships with fellow workers and supervisors
Ability to work a flexible schedule including – nights, weekends, and holidays.
Able to communicate effectively with management, guests, and team members.
Ability to handle multiple tasks in a fast-paced, high-energy environment.
Working Conditions:
Employees will work in an environment with fluctuating temperatures.
Employees must have the ability to lift, push, and pull up to 50 lbs.
Employees will regularly spend their shift standing/walking, traveling stairs, with limited to no sitting.
Employees may be exposed to high noise levels and/or fluctuating lights in event settings.
Employees may be exposed to sharp objects, machines with moving parts, heat from ovens, burners, steam, trays, etc.
Employees must have the ability to reach, lift, and bend to perform job duties throughout the shift.
Employees may be exposed to hazardous chemicals or fumes.
Other Duties:
This job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required. Duties, responsibilities, and activities may change at any time with or without notice.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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