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Culinary Station Supervisor
Brand: Union Square Events
Req#: 499289
Updated: 12/11/2019
Job Type: Full Time
Location: Union Square Events (640 West 28th Street NY, NY)
Category: BOH Management
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Job Description


Make a meaningful impact as a Culinary Station Supervisor at Union Square Events!

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few!

The Station Supervisor (Savory) position is responsible for working with the culinary team at the USE commissary to produce food for a wide array of businesses and menus.

As a valued member of our team, your compensation will include the following benefits:

  • Full Health, Dental, and Vision insurance
  • Paid Time Off to support you in having an active life outside of work
  • Paid Parental Leave
  • Dining credit and discounts throughout the USHG family of restaurants
  • Matched 401(k) to help you invest in your future
  • Access to Mentor Programs, Career Development classes, and personalized career advancement support

Key Responsibilities

  • Execute and supervise daily food production based on guidance from Culinary Management team
  • Arrive on time and in the proper uniform on a daily basis
  • Possess a general knowledge of food safety and sanitation
  • Show a high level of motivation and hunger to learn
  • Work well in collaboration with a team
  • Show an ability to communicate with team members and management team

What You Bring to the Table

  • Commitment to embodying our Family Values of:
    • Integrity- Doing the right things always- using sound judgment- even when no one is looking
    • Excellence- Doing what needs to be done, as well as it can possibly be done
    • Hospitality- Doing all that can be done for others- and more than is expected- in thoughtful ways that let people know you are on their side
    • Entrepreneurial Spirit- Seeing opportunities others haven’t- and creating opportunities others wish they’d thought of first
  • 2-4 years of experience in high volume commissary, catering or hotel/restaurant establishment
  • Ability to effectively lead and oversee a team up to 8 people--including preparation, production and dismissal
  • Proficient in skills that directly relate to specific station
  • Able to assist Production Sous Chef in planning and writing production
  • Responsible for overseeing, executing, and packaging of production for specific station (taste, quality, proper packaging)
  • Effectively work with other Supervisors to maintain daily kitchen organization and cleanliness 
  • Ability to communicate efficiently and effectively on any needs for production and/or packouts with the Shift Supervisor/Kitchen Manager/Production Sous Chef
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