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Chef Manager, Cafe Union Power Plant
3 months ago
Oak View Group:
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Overview:
The Chef Manager has the primary duty of managing the culinary & front of house cafe team, a recognized department of the venue’s F&B operation. The Chef Manager will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Chef Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Chef Manager is responsible for overseeing the direction of the cafe's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Chef Manager is solely responsible for the effective management and operation of the cafe team including event planning & catering support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B General Manager. The Chef Manager must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Chef Manager must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a salary of $72,000 to $78,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)
job expires 9/30/2024
About the Venue:
The Union Power Plant is an office building located in Chester, PA on the Delware River waterfront. The buidling is home to multiple businesses, including the Philadelphia Union front office. The Union Power Plant Cafe is private and only available to businesses working out of this buidling. The cafe operates Monday-Friday, and additionally for special events and private catering throughout the buidling.
**Responsibilities**:
- Responsible for managing, developing and mentoring staff of 5-10 full-time and part time cafe employees, including initiating employment actions such as hiring, firing, and disciplining.
- Responsible for Catering planning, booking & executing within the Office Building
- Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
- Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
- Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
- Ensures that the purchasing and preparation of all food products meet OVG standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
- Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
- Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
- Coordinates the delivery and set-up of catered services and food service areas as needed.
- Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerme
