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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
The hiring establishment is a prominent culinary operation, likely part of a large venue or hospitality setting, given the reference to multiple venues and banquet functions. The company prioritizes excellence in food quality, customer service, and operational efficiency. This organization operates in a dynamic and fast-paced environment that caters to a variety of events and dining experiences, including à la carte dining, banquets, premium suite offerings, and special functions. They are committed to upholding the highest standards in culinary production, kitchen management, and food safety, with an array of professional development opportunities for their team.
This establishment is curren... Show More
This establishment is curren... Show More
Job Requirements
- Minimum 3-5 years of culinary experience in a comparable supervisory role within an upscale banquet hotel arena convention center or institutional dining environment
- High school diploma or equivalent GED
- Current ServSafe Manager Certification or ability to obtain within 30 days of hire
- Valid state-issued Health Certificate and required immunizations
- Strong leadership skills with proven ability to train evaluate motivate and develop kitchen staff
- Excellent communication and interpersonal skills
- Ability to problem-solve under pressure set priorities and make sound independent decisions in a fast-paced environment
- Proficiency in Microsoft Office Suite
- Ability to work a flexible event-driven schedule including evenings weekends holidays and extended hours as required
- Must maintain a clean neat and professional uniform in accordance with OVG standards
Job Qualifications
- Minimum 3-5 years of culinary experience in a comparable supervisory role within an upscale banquet hotel arena convention center or institutional dining environment
- High school diploma or equivalent GED
- Current ServSafe Manager Certification or ability to obtain within 30 days of hire
- Valid state-issued Health Certificate and required immunizations
- Demonstrated technical proficiency in food preparation methods cooking techniques and kitchen equipment operation
- Strong leadership skills with proven ability to train evaluate motivate and develop kitchen staff
- Excellent communication and interpersonal skills ability to interact positively with diverse personalities including coworkers subordinates guests and vendors
- Ability to problem-solve under pressure set priorities and make sound independent decisions in a fast-paced environment
- Proficiency in Microsoft Office Suite Word Excel Outlook
- Ability to work a flexible event-driven schedule including evenings weekends holidays and extended hours as required
- Must maintain a clean neat and professional uniform in accordance with OVG standards at all times
- Formal culinary education or degree from an accredited culinary institution
- Experience with food cost management software e.g. US Foods Menu Profit Pro or similar platforms
- Previous experience in collegiate athletics dining large-venue hospitality or multi-unit food service operations
- Knowledge of Kronos or equivalent timekeeping and payroll systems
Job Duties
- Lead all daily food production activities ensuring adherence to standardized recipes portion specifications plating standards and kitchen timing requirements
- Oversee line setup mise en place service execution and breakdown for all meal periods events and special functions
- Supervise buffet carving station beverage station and action station setup and breakdown including all associated equipment
- Monitor food quality throughout service with regard to appearance temperature taste and sanitary standards ensuring consistency across all points of service
- Execute menu items for à la carte dining banquet functions employee meals training table service and premium suite offerings as directed by the Executive Chef
- Support menu development for à la carte banquet and special event menus including seasonal rotations and special requests
- Responsible for expediting at any meal period ensuring proper quality portioning and presentation
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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