Culinary Floor Supervisor

Culinary Floor Supervisor

The Culinary Floor Supervisor is responsible for overseeing the daily operations of the production kitchen at Rogers Centre, ensuring all food is prepared to high quality and safety standards. This is a supervisory role that provides direction and oversight to bargaining unit staff and does not perform bargaining unit work, except for instruction/management training, unexpected legitimate and immediate needs, emergencies, or when regular employees are not available, as permitted under the applicable collective agreement. The role works closely with the Chef team to lead kitchen staff, support menu execution, and help deliver an elevated fan experience.

Compensation

Hourly Wage: $24.00

Vacancy Status

This posting is for a new vacancy.

LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white-label approach.

Our network spans more than 450 venues worldwide, hosting 20,000 events and welcoming 165 million guests annually. Our expertise includes feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events.

The Legends Global culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to an inclusive environment where team members can be authentic, make an impact, and grow their careers.

Winning is an everyday mindset at Legends Global. We succeed together as one unified team.

The Role

Duties & Responsibilities

• Assist the Chef team with overall coordination of food service operations and day-to-day activities of the production kitchen through supervision and direction of staff.
• Provide clear direction to kitchen staff, ensuring all duties are executed according to standards and in a timely manner, without regularly performing bargaining unit tasks.
• Monitor kitchen operations to ensure compliance with health, fire, and food safety regulations and internal policies.
• Ensure compliance with provincial, local, and company food handling requirements and standards across all production areas.
• Support implementation and management of kitchen and company policies and procedures throughout each scheduled shift.
• Verify that staff in each kitchen position are trained, scheduled, and performing their assigned duties; provide guidance and support rather than directly filling those roles.
• Ensure products are stored at correct temperatures and that recipe books are current with menu items, portions, and ingredients, through regular checks and follow-up with staff.
• Ensure daily prep sheets are used and product counts are accurately recorded by staff; participate in inventory oversight, including reviewing and signing off on mid-month and month-end inventory counts.
• Anticipate, identify, and work with management to correct issues with inventory, systems, and staffing that may affect service or food quality.
• Monitor labour utilization and support achieving budgeted labour targets in line with company policies and procedures.
• Oversee and support the training and development of kitchen staff, including onboarding, skills development, and cross-training, by observing and coaching rather than completing their work.
• Participate in the hiring process by conducting interviews and providing hiring recommendations for kitchen positions.
• Coach, mentor, and provide constructive feedback to kitchen staff to support performance, safety, and professional growth.
• Support the Culinary Leadership team with additional supervisory and administrative tasks as assigned.

Skills & Abilities

• Strong leadership skills with the ability to direct, motivate, and mentor kitchen staff in a high-volume environment.
• Solid understanding of food preparation, production systems, and kitchen workflows, with the ability to assess and improve processes.
• Strong knowledge of food safety, sanitation, and health regulations, with the ability to enforce standards and hold staff accountable.
• Effective communication and interpersonal skills for working with chefs, kitchen staff, and cross-functional teams.
• Strong organizational and time-management skills with the ability to prioritize tasks and manage multiple demands.
• Ability to identify operational issues related to inventory, equipment, or staffing and recommend or implement corrective actions.
• Comfortable using a computer and navigating standard office and point-of-sale or kitchen-related software for reporting and communication.

Knowledge, Skills, & Experience

• High school diploma or GED required; additional culinary or hospitality training is an asset.
• Minimum 3 years of hospitality-related experience, preferably in a high-volume kitchen environment.
• Minimum 1 year of kitchen management or leadership experience.
• Current food handler’s certificate and any other certifications required by applicable law.
• Thorough knowledge of the Occupational Health and Safety Act (OHSA), with a focus on WHMIS and SDS.
• Demonstrated experience as a supportive leader who leads through direction, coaching, and oversight rather than performing bargaining unit duties, except as allowed by the collective agreement.
• Demonstrated commitment to safe work habits and completion of company-wide and job-specific safety training.
• Ability to work a flexible schedule including days, evenings, weekends, and holidays based on event needs.

Physical Demands

• Frequent standing and walking in kitchen and back-of-house areas for the duration of shifts while observing and supervising.
• Frequent visual and auditory monitoring of staff activities, equipment, and production areas to ensure safety and quality.
• Occasional bending, reaching, and handling of documents, tools, or light items associated with supervisory and inspection duties, in accordance with CBA expectations.
• Ability to lift and carry up to 50 pounds when required for safety, training demonstrations, or emergency situations, and as permitted under the applicable collective agreement.
• Frequent use of hands and fingers for operating computers, radios, and communication tools, and for reviewing documentation and inventory records.
• Frequent speaking and hearing to communicate with chefs, kitchen staff, and other departments in a busy environment.

The essential responsibilities of this position are outlined above and may be adjusted due to operational requirements or reasonable accommodation. This description does not limit management’s right to assign other duties.

Hiring Process Disclosure

Legends Global may use automated or artificial-intelligence-based tools to support aspects of the candidate screening or selection process.

Legends Global is an Equal Opportunity Employer and is committed to employment equity. We encourage applications from Women, Indigenous Peoples, Persons with Disabilities, Members of Visible Minorities, and Veterans. We are dedicated to fostering an inclusive and accessible workplace in accordance with applicable human rights legislation.