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Culinary Supervisor | Greensboro Coliseum Complex

2 months 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 tailored for the live event sector. We provide an unparalleled, comprehensive solution set for a portfolio of world-class venues and a clientele that encompasses the most prominent and widely attended arenas, convention centers, music festivals, performing arts venues, and cultural institutions globally.

Position Overview

Support the Executive Chef in all facets of the main, grill, and/or 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 Roles: Health, Dental, and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off including vacation days, sick days, and 12 holidays.

Venue Overview

The Greensboro Coliseum Complex is a versatile facility designed to cater to the community of Greensboro and its surroundings through a wide array of activities, such as sports events, cultural arts, concerts, theater performances, educational programs, fairs, exhibits, and various public and private gatherings including conventions and trade shows. It serves as a central hub for community engagement and a significant economic driver for the region.

Key Responsibilities

  • Oversee and coordinate the back-of-house setup and initiate production as directed by the Executive Chef.
  • Demonstrate acquired knowledge of culinary techniques and effectively communicate insights on food preparation, while 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 a high level of oversight and operational expertise to ensure smooth, efficient, and profitable event execution, collaborating respectfully with front-of-house staff.
  • Manage the opening and closing procedures of all kitchens, ensuring staff attendance is properly monitored.
  • Uphold sanitation, health, and safety standards in work areas, promptly addressing any lapses in adherence by staff.
  • Ensure all kitchen equipment is functional and clean prior to the commencement of production.
  • Guide and supervise Culinary Leads, Cooks, and Stewards.
  • Assist with product procurement, inventory management, and monthly inventory assessments.
  • Aid in scheduling and staff allocation on event days while managing labor costs.
  • Participate in regular kitchen equipment evaluations, preventive maintenance, and overall back-of-house asset management.
  • Maintain, label, and date inventory levels appropriately, ensuring compliance with standard operating procedures.
  • Be prepared to fill any open positions to guarantee 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 of 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 and must be obtained.
  • Strong communication skills to interact professionally and courteously with employees, co-workers, management, and guests, fostering a positive and collaborative work environment.
  • Ability to mentor staff members across varying levels of experience and learning styles.
  • Understanding of diverse cooking methods, ingredients, equipment, and procedures.
  • Proven ability with various commercial kitchen tools and machinery.
  • Competence in handling emergency situations with accuracy and speed.
  • 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 relevant to venue concessions and catering operations.
  • Capability to perform basic mathematical functions related to food cost analysis and inventory management.
  • Proficiency in speaking, reading, and writing in fluent English.

Physical Requirements:

This position necessitates extensive and continuous 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.