Assistant Kitchen Manager

1 week ago

Greensboro, North Carolina, United States Oak View Group Full time

Company Overview

Oak View Group is a leading entity in venue development, management, and premium hospitality services tailored for the live event sector. We provide a comprehensive solution set for a diverse array of prestigious venues and a client base that features some of the most prominent arenas, convention centers, music festivals, performing arts venues, and cultural institutions globally.

Position Overview

The role involves supporting the Executive Chef in various functions within the main, grill, and/or banquet kitchens, including but not limited to ordering, scheduling, sanitation, maintenance, employee training, and performance evaluations.

This position offers an hourly wage of $28.00.

Employee Benefits

Full-time employees are entitled to benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off, including vacation days, sick leave, and recognized holidays.

About the Venue

The Greensboro Coliseum Complex serves as a multi-purpose facility aimed at enriching the community through a variety of events, including sports, cultural performances, concerts, theater productions, educational activities, fairs, and exhibitions. It stands as a central hub for local engagement and a significant economic contributor to the region.

Key Responsibilities

  • Oversee and coordinate the back-of-house setup and initiate production under the guidance of the Executive Chef.
  • Demonstrate culinary skills and effectively communicate techniques to team members.
  • Prepare, cook, test, portion, plate, arrange, and garnish both hot and cold dishes in accordance with company recipes and portioning standards.
  • Conduct regular inspections of all kitchen areas to ensure cleanliness and organization meet company expectations.
  • Provide operational oversight to ensure the smooth execution of events, collaborating respectfully with front-of-house staff.
  • Manage the opening and closing duties of all kitchen areas, ensuring staff adherence to attendance policies.
  • Maintain health, sanitation, and safety standards in all workspaces, promptly addressing any compliance issues.
  • Ensure all kitchen equipment is clean and functional prior to production commencement.
  • Guide and supervise Culinary Leads, Cooks, and Stewards.
  • Assist with inventory management, including product ordering and monthly counts.
  • Support scheduling and staff assignments during events while managing labor costs.
  • Participate in regular inspections and preventive maintenance of kitchen equipment.
  • Ensure proper labeling, dating, and maintenance of inventory levels to minimize waste.
  • Be prepared to fill in for any open positions to maintain operational efficiency and uphold service standards.
  • Enforce compliance with all relevant health and safety regulations and corporate policies.
  • Additional duties may include menu development, maintaining kitchen cleanliness, and post-event evaluations as directed by the Executive Chef.

Qualifications

  • High School Diploma or Equivalent
  • 3-5 Years of relevant Kitchen Supervision/Management experience required.
  • Culinary experience in a high-volume event venue is highly preferred.
  • ServSafe Management certification is a plus and must be obtained.
  • Ability to communicate effectively with employees, management, and guests in a professional manner.
  • Capability to mentor staff of varying experience levels.
  • Understanding of diverse cooking methods, ingredients, and kitchen equipment.
  • Proficient in using various commercial kitchen tools and machinery.
  • Ability to respond quickly and effectively in emergency situations.
  • Strong teamwork skills in a fast-paced, event-driven environment.
  • Solid working knowledge of computer applications, including Microsoft Office and timekeeping systems.
  • Thorough understanding of sanitation requirements and food service guidelines.
  • Ability to perform basic mathematical functions related to food cost and inventory management.
  • Fluency in English, both written and spoken.

Physical Requirements:

This position necessitates extensive standing and walking, along with the ability to reach, sit, stoop, kneel, crouch, and crawl. The employee must frequently lift up to 50 pounds and possess good vision capabilities, including focus adjustment and peripheral vision.

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