Overview: Operations Supervisor is responsible for overseeing the operations of assigned kitchen areas which includes ordering, stocking, product rotation, training, and proper execution of recipes. Maintaining appropriate cost and labor levels by continuously evaluating and adjusting to business needs, completing frequent inventory and stocking of product, maintaining cleanliness of all work locations, and ensuring guest service and additional duties assigned by management. Responsibilities: Assist in preparing prep sheets and orders for banquet functions and restaurant service to include product and quantities per BEO and menu specification Maintain a clean work station including prep area, dry stock, cooler and freezer and all equipment Assit in training, directing, and evaluate and discipline associates with appropriate documentation Maintain inventory and proper food handling Qualifications: Excellent problem-solving skills Strong Leadership and training Good communication skills, oral and written Ability to work with other departments and members of the leadership team Available to work nights, weekends, and holidays as dictated by park business demands.