Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Training and Development
Job Description
Irvine Ice Foundation, known for its commitment to enriching the community through live entertainment and sports, stands as a vibrant hub at the heart of Orange County. Dedicated to creating shared experiences that bring people together in welcoming spaces, this organization seeks to become the social and entertainment center of the region. Celebrating the diverse cultural kaleidoscope of Orange County, the Irvine Ice Foundation emphasizes values such as safety, integrity, generosity, inclusivity, ease, and boldness in all its endeavors. As an employer, it fosters a respectful, equal opportunity environment where diversity and inclusion are paramount, welcoming applicants from all backgrounds... Show More
Job Requirements
- Some college, no degree
- food safety manager certification
- 3-5 years of experience
- able to work early mornings, late nights, weekends, and holidays
- strong communication skills
- ability to work independently
- capable of managing multiple tasks under pressure
- on-site availability
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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