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Concessions Lead Cook|Part-time| Steven Tanger Center for the Performing Arts
3 months ago
Overview
The Concessions Lead Cook is responsible for overseeing the food production for all concessions areas in the venue. The concessions Lead Cook must be personable and able to work in an ever- changing fast-paced environment, they must follow establish recipes and have an eye for detail. The Concessions Lead Cook will assist the Chef, concessions manager and the rest of the OVG leadership team with projects including training, inventory and special events.
The Concessions Lead Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly rate between $17 to $19.
Benefits for PT roles: 401(k) savings plan and 401(k) matching.
This position will remain open until Sept 30, 2024
Responsibilities
- Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
- Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
- Training new & current employees with regarding to property procedure & best practices.
- Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed.
- Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
- Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
- Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
- Responsible for assisting in recording a guest's order and relaying the order to the kitchen via P.O.S. system.
- Responsible for observing guests to respond to any additional requests and determine when the meal has been completed.
- Responsible for computing the cost of the meal and presenting the guest with the check. Accept payments and provide change as necessary.
- Recommends certain dishes and identifies ingredients or explains how various items on the menu are prepared.
- Maintains sanitation, health and safety standards in work areas.
- Must show demonstrated ability to meet the company standard for excellent attendance.
- Assures that the location equipment is operable and clean prior to start of event.
- Enforces all company policies and procedures.
- Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork.
- Assists Management team with projects including training, inventory and special events.
- All other duties as assigned by the managers and supervisors
Qualifications
- At Least 1-2 years' experience working in a supervisory capacity in a food & beverage environment.
- Ability to supervise the work of others.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read and write in English.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate or alcohol service permit if required by state or federal regulations.
- Ability to handle cash accurately and responsibly.
- Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory
