• Kitchen Supervisor

    ASM Global (Burbank, CA)


    POSITION: Kitchen Supervisor

     

    DEPARTMENT: Food & Beverage

     

    REPORTS TO: Director of F&B

     

    FLSA STATUS: Non-Exempt

    HOURLY RATE: $30-$32

    Summary

    As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.

     

    ASM Global has an excellent and immediate opening for an Kitchen Manager for ASM GLOBAL at the Los Angeles Equestrian Center. The Kitchen Manager manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department and training of all kitchen and stewarding personnel

     

    Essential Duties and Responsibilities

     

    + Prepare all food items for service and setting recipe standards.

    + Produce required product according to Banquet Event Orders for each event.

    + Work a line station to quickly produce food.

    + Oversee concession stand during events.

    + Ensure all food is prepared to recipe standards.

    + Help with ordering and receiving of product.

    + Keep waste to a minimum to help reach financial goals.

    + Attend in-house event-related meetings and relays immediate changes with other departments.

    + Maintain all kitchen equipment cleanliness and annual maintenance.

    + Full knowledge of health code standards.

    + Conduct monthly inventory.

    + Train all cooks to follow recipes and Health Code.

    + Other duties as assigned.

    Supervisory Responsibilities

    + Supervises all kitchen and stewarding staff.

    + Train all new kitchen new employees

    + Monitor food quality

    + Responsible for Kitchen in absence of Executive Chef

     

    Education and/or Experience

     

    + At least four years of culinary experience in a banquet facility producing meals for large events.

     

    Skills and Abilities

     

    + Advanced oral and written communication skills.

    + Strong orientation to customer service and ability to work with other staff members in the facility.

    + Results oriented individual with the ability to meet required budgetary goals.

    + Excellent organizational, planning, communication, and inter-personal skills.

    + Ability to undertake and complete multiple tasks.

    + Basic computer skills required.

    + Must adhere to local Health Department codes.

    + Ability to be creative with food presentations and maintain a quality product.

     

    Certificates, Licenses, Registrations

     

    + Serve-Safe certified.

    + Allergens certified.

    + RBS certified.

     

    Physical Demands

     

    + The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    + This position requires stooping and lifting of up to 50 lbs. Substantial standing, walking and manual dexterity to operate kitchen and office equipment is required.

     

    The wage range for this position is $30-32 per hour.