Senior Kitchen Manager

7 days ago

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

Oak View Group is a leading global company in venue development, management, and premium hospitality services for the live event industry. Our company offers a comprehensive solution set for a portfolio of world-class owned venues and a client roster that includes the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.

Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at the Greensboro Coliseum Complex. The successful candidate will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens, including ordering, scheduling, sanitation, maintenance, employee development, and performance reviews.

Key Responsibilities
  • Coordinate and supervise the back-of-house setup and initiate production at the direction of the Executive Chef.
  • Display learned knowledge of and communicate opinions on culinary preparation skills, and teach others proper execution and presentation.
  • Prepare, cook, test, portion, plate, arrange, and garnish hot and cold foods, following company recipes and portioning requirements.
  • Conduct regular reviews of all locations to ensure the cleanliness, organization, and maintenance meet company standards.
  • Provide a high level of oversight and operational expertise resulting in the smooth, efficient, and profitable execution of events by working together with front-of-house staff in a respectful manner.
  • Responsible for overseeing the opening and closing duties of all kitchens and ensuring staff members demonstrate proper attendance.
  • Maintain sanitation, health, and safety standards in work areas; be swift to correct failures of staff to adhere to these expectations.
  • Assure that the location equipment is operable and clean prior to the start of production.
  • Provide directions and oversight to culinary leads, cooks, and stewards.
  • Assist with product ordering, inventory control, and monthly inventory counts.
  • Assist with scheduling, staff placement on event days, and labor cost control.
  • Assist with regular kitchen equipment inspections, preventive maintenance, and all other forms of back-of-house asset management.
  • Properly maintain, label, and date inventory levels (including controlling waste); ensure staff adheres to this and all other standard operating procedures.
  • Will to cover any open positions to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
  • Enforce all applicable city/county/state/federal health and safety regulations and client/corporate policies/procedures.
  • Other duties may include menu creation, personally maintaining cleanliness/organization of all kitchens, post-event reconciliation, and more as assigned by the Executive Chef.
Requirements
  • High School Diploma or Equivalent
  • 3-5 Years of similar Kitchen Supervision/Management experience required
  • Culinary experience in a high-volume event venue highly preferred
  • ServSafe Management certificate a plus; must be able to obtain
  • Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner, fostering a positive, enthusiastic, and cooperative work environment
  • Ability to mentor all staff members regardless of their experience/education, personality, or learning behaviors
  • Understanding of various cooking methods, ingredients, equipment, and procedures
  • Demonstrated ability/skill with a variety of commercial kitchen tools and machines
  • Accuracy and speed in handling emergency situations and providing solutions
  • Ability to work well in a team-oriented, fast-paced, event-driven environment
  • Solid working knowledge of computer applications (Microsoft Office, timekeeping systems)
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation/service guidelines, workplace safety standards, etc. pertaining to venue concessions/catering operations
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to food cost analyses and product inventory procedures
  • Ability to speak, read, and write in fluent English
Physical Dimensions

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch, and crawl. The employee is frequently required to lift up to 50 pounds. The vision requirements include the ability to adjust focus, peripheral vision, and close vision.

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