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ClosedPosted 89 days ago

Culinary Supervisor, American Family Field

Delaware North601 open roles

Where
Milwaukee, Wisconsin, United States

This posting closed on 2026-10-22. 601 other Delaware North postings are live.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. Delaware North postings stay open a median of 1 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: posted 89 days ago

Delaware North median: 1 days open

The posting

Overview

Delaware North Sportservice is hiring seasonal Culinary Supervisors to join our team at American Family Field in Milwaukee, Wisconsin. Our ideal Culinary Supervisor is an experienced Cook who enjoys working in a collaborative and fast-paced environment, taking pride in delivering exceptional food service and culinary excellence to our guests. If you thrive on excitement and want your workday to fly by, apply now to join the game day action.

Additional Details

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

  • Weekly pay
  • Training and development opportunities
  • Employee discounts
  • Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

Unit Description

Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings.

Responsibilities

  • Supervise food prep work while maintaining food quality, plate presentation and sanitation standards.
  • Verify that all portion sizes, recipes, quality standards, department rules, policies and procedures are maintained by kitchen associates.
  • Supervise all associates and food production in their area.
  • Partner with service personnel and restaurant managers to satisfy guests.
  • Maintain all kitchen equipment in full working order.
  • Assist in monthly inventory. Assist in interviewing and training new seasonal culinary team members.
  • Read and execute BEO's for catering functions.
  • Maintain cleanliness and organization of walk-ins and freezers at all times.
  • Actively work to maintain food cost within parameters set by culinary leadership.
  • Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
  • Perform opening, closing and side work duties as instructed and according proper guidelines.
  • Attend bi- weekly staff meetings and culinary team meetings.
  • Perform other duties assigned.

Qualifications

  • Must be able to work a flexible schedule event based and non event based.
  • At least 2 years' experience as a Line Cook, including experience as a Supervisor or Lead Line Cook in a fast paced environment.
  • Ability to effectively communicate with others in a management and leadership capacity.
  • Ability to work in a fast-paced environment.
  • Attentive and detailed oriented.
  • Ability to multi-task.
  • Must be able to obtain Food Safety Manager certification. Microsoft Office and computer efficiency.
  • Basic math skills; ability to understand, calculate and follow recipe measurements and proportions.
  • Must be at least 18 years old.

Physical Requirements

  • Manual dexterity is sufficient to chop, mix, blend, whip, etc. a variety of foods and liquids.
  • Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
  • Standing and walking for the entire length of the shift.

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