Food Service Supervisor - PPG Paints Arena - Suites

The Chef de Partie is responsible fo overseeing daily kitchen operations, leading and supporting kitchen staff, ensuring tthe highest standards of food quality and presentation, and maintaining compliance with all food safety and sanitation refulations. Serving as a key link between the culinary team and kitchen leadership, the Chef de Partie helps ensure smooth, efficient daily operations.

This hands-on leadership role directs workflow during service, coaches and supports team members, enforces culinary and safety standards, proactively resolves operational challanges as they arise. The Chef de Partie pplays a vital role in delivering exceptional guest experiences by maintaining consistent food quality, promoting operational excellence, and fostering a saafe, organized, and collaborative kitchen envirnoment,

- Supervision & Leadership: Lead and oversee kitchen staff, including cooks and other culinary team member. Provide training, guidance, and support to ensure a productive, motivated, and high-performing team.

- Food Preparation & Quality Control: Ensure all food is prepared according to established recipes and culinary standards while manintaining consistency, quality, and presentation.

- Menu Develpment: Assist with the planning and development of menus, incorporating seasonal ingredients, guest preferences, and current culinary trends.

- Inventory Management: Maintain inventory levels by conducting monthly food inventories, ordering suspplies as needed, and ensuring proper storage, labeling, and prodcut rotation.

- Food & Safety Sanitation: Maintain a clean, safe, and organzied kitchen envirnoment by ensuring compliance with all food safety, sanitation, and health regulations.

- Budget & Cost Control: Support the Executive Chef's initatives by monitoring food and labor costs, minimizing waste, and assisting with recipe and menu adjustments to meet budgetary goals.

- Penguins Games & Catering Operations: Support food production for the Wives' Room, GM Room, and all catering events during Penguins games. Under the guidance of the Executive Chef, execute production sheets and prepare menu items to ensure exceptional quality and timely service throughout the season.

- Culinary Expertise: Demonstrated knowledge of culinary techniques, food preparation, kitchen operations, and foid safety and sanitation standards.

- Leadership: Proven ability to lead, motivate, and develp a culinary team by providing coaching, training, and performance feedback in a fast-paced envirnoment.

- Communication Skills: Strong verbal and written communication skills, with the ability to collaborate effectively with team members, leadership, and cross-functional departments.

- Problem-Solving: Several years of progressive culinary experience required, including prior supervisory or leadship experience in a high-volume kitchen environment.