Concessions and Catering Lead

Job Description

Job Description

Job Summary

The San Mateo County Event Center is a public assembly facility that hosts a wide variety of events and produces the San Mateo County Fair. It also operates the Jockey Club, a satellite wagering facility for horse racing, and a full-service catering and food service operation. The Concessions & Catering Lead will help to facilitate the operations of food and beverage service throughout the facility.

This is a full-time position, Wednesday through Sunday each week, with schedule variations based on event needs.

Essential Functions/Responsibilities  

Essential and other important responsibilities and duties may include, but are not limited to the following: 

• Assist with the successful operation of concession functions in the Jockey Club, Event Center, and Events, including labor/staffing, food cost control and preparation, transportation, setup, operation, and clean-up of all events.
• Communicate with vendors, clients, and employees regarding food service.
• Provide guidance and oversight to the front-of-house Culinary staff.
• Responsible for the safety, sanitation, and overall cleanliness of the kitchen and work environments.
• Assist with the purchasing and ordering of supplies, collaborating with purveyors and sales reps to ensure the cost-effectiveness of all purchases.
• Creates daily prep lists and production of food products, ensuring that cooks meet all quality standards.
• Assist with inventory control, organization, and rotation of stock.
• Assist with the control of waste and spoilage.
• Provide administrative support, including but not limited to typing forms and documents; creating spreadsheets; and other special projects.
• This is a hands-on position that requires the ability to wear many hats, perform tasks directly rather than solely delegating, and assist other departments—such as catering, setup, and prep work—when appropriate.
• Perform additional duties as assigned.
  

Supervisory Responsibility

Responsible for guidance and oversight of the front-of-house culinary staff.

Qualifications

• Must have extensive knowledge of concessions and food & beverage procedures, controls, and overall operations.
• Must have knowledge of food & beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
• Ability to communicate effectively, both orally and in writing. Excellent spelling, grammar, and written and speaking English skills required.
• Excellent computer skills, including proficiency with Microsoft Office.
• Able to oversee front of house employees effectively in a diverse environment with a focus on client satisfaction and excellent customer service. Principles of effective employee management and supervisory skills. 
• Strong organizational and follow up skills.
• Ability to always maintain confidentiality and exhibit professionalism.
• Must be able to work independently without constant supervision and also able to work as a team. Ability to handle multi-management reporting hierarchy.
• Ability to understand and follow directions.
• Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
• Requires being responsible, reliable, and dependable to fulfill job obligations.
• Work long and irregular hours, including evenings, weekends, and holidays.
  

Minimum Requirements

• Associate's degree or equivalent from two-year college or technical school (culinary degree preferred); and/or five years’ experience in a kitchen/culinary environment with no less than 2 years in a supervisory role; or equivalent combination of education and experience.
• Ability to obtain valid Food Handlers and Responsible Beverage Server certifications within 30 days of employment.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.  Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand and walk.  The employee is frequently required to make repetitive hand movements to perform daily duties.  The employee is occasionally required to reach with hands and arms and stoop, kneel or crouch.  The employee must occasionally lift and/or move up to 50 pounds.  May be exposed to grease, smoke, fumes, solvents, chemicals, heat, and sharp objects.  Must be able to speak, hear and see.  Vision requirements are close vision, distance vision, peripheral vision, and the ability to adjust focus.   Work may be outdoors and employee may be subject to various weather related environments.