Kitchen Manager Mirabito Stadium
Kitchen Manager Mirabito Stadium
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$ 60500 - 65000
1 Vacancy
Job Description
Oak View Group
Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360degree solution set for a collection of worldclass owned venues and a client roster that includes the most influential highest attended arenas convention centers music festivals performing arts centers and cultural institutions on the planet.
Position Summary
The Kitchen Manager has the primary duty of managing the main kitchen/concession stands at the ballpark. The Kitchen Manager is responsible for overseeing the direction of the main kitchen and concession stands daily activities in accordance with venues policies and objectives to ensure guest satisfaction profitability and a positive productive and compliant work environment. The Kitchen Manager is responsible for the effective management and operation of the F& B team including event planning support scheduling food preparation and production food cost control compliance with food safety and sanitation policies cleaning kitchen safety employee training and supervision and any other tasks assigned by the General Manager
This is a key position for the effective and profitable operation of the business. The Kitchen Manager must maintain excellent attendance and be available to work a variable eventdriven schedule which include evenings and weekends. Open availability professional presentation outstanding interpersonal skills and selfdirection required.
This role will pay a yearly salary of $60500 to $65000.
Benefits for FT roles: Benefits: Health Dental and Vision insurance 401(k) savings plan 401(k) matching and paid time off (vacation days sick days and 11 holidays).
This position will remain open until May 23 2025.
About the Venue
Mirabito Stadium home of the Binghamton Rumbling Ponies (DoubleA Affliate of the New York Mets)
Responsibilities
- Responsible for managing developing and mentoring F&B staff.
- Ensures event staff are aware of work place expectations; provide ongoing assistance training and mentoring to event staff; promote a positive enthusiastic and cooperative workplace environment by working sidebyside with staff; reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
- Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation measures receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control.
- Controls labor costs through effective scheduling of kitchen/concession staff crosstraining and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
- Ensures that the purchasing and preparation of all food products meet standards of quality and consistency.
- Responsible for the development of menus ensuring quality consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met. Monitors all food served relative to appearance temperature sanitary and quality standards.
- Manages and supervises all setup prep production and breakdown activities. Responsible for inservice delegation of tasks to line personnel.
- Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness.
- Coordinates the delivery and setup of catered services and food service areas as needed.
- Arranges and manages kitchen/concession staff skills training and development including departmental orientation of new employees. Provides leadership and support to the entire kitchen/concession staff; builds morale and encourages empowerment of staff. Manages our Suite Attendants and makes sure food preparation and orders for the suites are done correctly and efficiently.
- Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen/concession staff.
Qualifications
- Minimum of 35 years kitchen management experience in a full service restaurant or events venue.
- Demonstrated and verifiable track record of meeting projected costs.
- Professional appearance and presentation required.
- Knowledge of and skill in using computer software including MS Word/Excel/Outlook.
- Maintains a current Food Handlers card and alcohol service permit if required by state or local government.
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to recognize problems and to creatively and expeditiously find solutions.
- Ability to set priorities and use initiative; solid decisionmaker.
- Ability to be detailoriented multitask and effectively prioritize in a continuously changing environment.
Strengthened by our Differences. United to Make a Difference
At OVG we understand that to continue positively disrupting the sports and live entertainment industry we need a diverse team to help us do it. We also believe that inclusivity drives innovation strengthens ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.
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Required Experience:
Manager
Employment Type
Unclear
