Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible scheduling
Job Description
Great Park Ice is a premier sports and entertainment organization dedicated to providing an exceptional experience for both employees and guests. Known for its vibrant atmosphere and commitment to excellence, Great Park Ice represents a dynamic environment where sports, entertainment, and hospitality converge. As an industry-leading venue, Great Park Ice prioritizes creating memorable moments through high-quality services, an enthusiastic team, and a passion for continuous improvement. The establishment is committed to fostering a supportive work culture that values collaboration, creativity, and professional growth for its employees. This thriving hub accommodates a wide range of events, including sports competitions, corporate gatherings,... Show More
Job Requirements
- Some college, no degree
- Food Safety Manager Certification
- 3-5 years of experience
- Ability to work flexible hours including early mornings, late nights, weekends and holidays
- Strong communication skills
- Ability to manage and lead a team
- Experience in a high-volume culinary environment
Job Qualifications
- Minimum of 3-5 years of related experience
- Supervisory or lead experience
- Organized and detail-oriented
- Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
- Able to work independently with minimal supervision
- Able to complete multiple tasks and work in an environment with time constraints
Job Duties
- Prepare entrees according to company standards by consistently following recipes and established techniques
- Ensure all items are prepared timely
- Taste and assess the prepared product to ensure quality and consistency are upheld in preparation and presentation
- Maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
- Manage food inventory by verifying and checking inventory levels daily
- Provide on-hand counts to Food and Beverage Manager and support purchasing process by recommending order quantities based on business needs
- Execute opening or closing duties and maintain clean, well-organized, and safe-working areas
- Assist with developing, implementing, and costing new recipes/creations
- Maintain recipe standards by reviewing quality and presentation of product
- Provide detailed cost-reporting by building, updating, and maintaining recipes in established guides
- Support Food and Beverage Manager in the development and training of culinary staff
- Provide hands-on guidance to ensure accurate execution of all menu items and recipes following established practices, standards, and timelines
- Establish partnerships with all Managers to achieve operational goals and objectives
- Provide guidance as well as collaborate with all team members
- Manage and adjust schedules to accommodate an evolving and event-based operation, which includes early mornings, late nights, weekends, and holidays
- Ensure recipes are executed accordingly by all team members
- Create and implement production sheets and prepare schedules for team members to utilize and follow to maintain effective and time-sensitive results for high-volume production
- Establish and maintain production pars for all concession operations to ensure consistent and efficient food production levels to meet sales forecast demands by event and location
- Develop and oversee the standard operating procedures (i.e., opening and closing checklists) for the concessions culinary team for high-volume production
- Work closely with Food and Beverage Manager: project food, labor, and other costs based on anticipated events and revenues
- manage and maintain spoilage and waste in accordance with established budget
- Ensure proper staffing schedules for maximum productivity and efficiency
- Responsible for ensuring food quality in presentation and production throughout the venue
- Maintain sanitation standards throughout the venue
- Confirm timely certification of all staff per department policies
- Support the hiring, training, staffing, and scheduling of all culinary team members
- Work closely with Food & Beverage Manager: responsible for building accurate costs, recipes, photos, and preparation lists
- Work closely with Food & Beverage Manager: responsible for menu and concept development and event-based planning with a focus on all quick service/Concession operation- including Grab N Go program
- Responsible for prepping banquet and catering Food, creates menus as needed for events, custom events, daily features and so on
- Responsible for creating monthly specials at Between The Rinks Restaurant
- Responsible for equipment maintenance of the Back of House
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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