Assistant Kitchen Manager

2 weeks ago

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

Oak View Group

Oak View Group stands as the premier authority in venue development, management, and top-tier hospitality services within the live event sector. We provide an unparalleled, comprehensive solution for a collection of prestigious venues and a clientele that includes the most prominent arenas, convention centers, music festivals, performing arts venues, and cultural institutions globally.

Position Overview

Support the Executive Chef in various functions across the main, grill, and banquet kitchens, including but not limited to procurement, scheduling, sanitation, maintenance, employee training, and performance evaluations.

This role offers an hourly compensation of $28.00.

Benefits for Full-Time Positions: Health, Dental, and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (including vacation days, sick leave, and 12 holidays).

Venue Overview

The Greensboro Coliseum Complex serves as a multi-purpose facility catering to the Greensboro community and surrounding areas, hosting a diverse array of activities such as sports events, cultural performances, concerts, theater productions, educational programs, fairs, exhibitions, and various public and private events, including conventions and trade shows. It acts as a central hub for community engagement and a significant economic contributor to the region.

Key Responsibilities

  • Oversee and coordinate the back-of-house setup and initiate production as directed by the Executive Chef.
  • Demonstrate culinary knowledge and effectively communicate preparation techniques, mentoring others in proper execution and presentation.
  • Prepare, cook, test, portion, plate, arrange, and garnish both hot and cold dishes, adhering to company recipes and portioning standards.
  • Conduct regular inspections of all locations to ensure cleanliness, organization, and maintenance align with company standards.
  • Provide exceptional oversight and operational expertise to ensure the smooth, efficient, and profitable execution of events, collaborating respectfully with front-of-house staff.
  • Supervise the opening and closing procedures of all kitchens, ensuring staff attendance is properly managed.
  • Maintain sanitation, health, and safety standards in work areas, promptly addressing any staff failures to comply with these expectations.
  • Ensure all kitchen equipment is operational and clean prior to the commencement of production.
  • Offer guidance and supervision to Culinary Leads, Cooks, and Stewards.
  • Assist with product ordering, inventory management, and monthly inventory counts.
  • Support scheduling and staff placement on event days while managing labor costs effectively.
  • Conduct regular kitchen equipment inspections and preventive maintenance, as well as manage all forms of back-of-house asset management.
  • Maintain, label, and date inventory levels accurately, ensuring adherence to standard operating procedures.
  • Be prepared to fill any open positions to ensure operational efficiency and meet company standards for service speed and guest satisfaction.
  • Enforce all relevant health and safety regulations, as well as corporate policies and procedures.
  • Additional responsibilities may include menu development, maintaining cleanliness and organization in all kitchens, post-event reconciliation, and other tasks as assigned by the Executive Chef.

Required 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; must be able to obtain.
  • Strong communication skills with employees, co-workers, volunteers, management, and guests in a professional and courteous manner, fostering a positive and cooperative work environment.
  • Ability to mentor staff members of varying experience levels and learning styles.
  • Understanding of diverse cooking methods, ingredients, equipment, and procedures.
  • Proven ability to operate a variety of commercial kitchen tools and machines.
  • Quick thinking and accuracy in emergency situations, providing effective solutions.
  • Ability to thrive in a team-oriented, fast-paced, event-driven environment.
  • Proficient in computer applications, including Microsoft Office and timekeeping systems.
  • Comprehensive knowledge of sanitation requirements, food preparation/service guidelines, and workplace safety standards related to venue concessions and catering operations.
  • Ability to perform basic mathematical functions related to food cost analysis and inventory management.
  • Proficient in speaking, reading, and writing in fluent English.

Physical Requirements:

This position necessitates extensive standing and walking. Routine tasks require the ability to reach with hands and arms, sit, walk, stoop, kneel, crouch, and crawl. The employee must frequently lift up to 50 pounds. Vision requirements include the ability to adjust focus, peripheral vision, and close vision.

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