Position Summary This is an administrative and hands-on production position with unlimited creative outlets overseeing the daily operations of the Culinary and Stewarding department at the Cox Convention Center. This position is second in command over the Culinary and Stewarding departments and is responsible for purchasing, receiving and producing food items within the facility. Responsible for all duties in the absence of the Executive Chef. Responsible for ensuring the highest level of quality and safety while operating under specified fiscal guidelines.Essential Duties & Responsibilities
Maintaining food costs and budget goals.
Review BEO’s (Banquet Event Orders), monitor current inventory, set ordering quantities, submit orders through our primary vendor, receive and check-in product deliveries and supervise storage and rotation of product in storerooms, walk-ins and freezers.
Attend internal event-related meetings and relay immediate changes to other internal departments.
Monitor and communicate to Executive Chef about necessary equipment repair or lack of equipment needed to complete the daily duties.
Maintain kitchen to Health Department codes, meeting with and communicating sanitation concerns and goals to the Executive Stewarding Manager.
Produce daily prep and production lists in accordance with banquet event orders and retail production sheets
Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, presentation, organization and financial goals.
Maintain and enforce safe and sanitary working conditions within the culinary & stewarding department through proper education of equipment, hazardous material and health department guidelines.
Responsible for ordering, receiving and stocking of perishables and non-food supplies.
Control waste through proper calculation of ordering and production.
Works in collaboration with the Executive Chef in the creation and documentation of new recipes and custom menus.
Maintain a visionary approach to the culinary department, promoting continuous improvement of standards, quality, systems and financial goals.
Conduct monthly inventory and update inventory sheet pricing and new products as needed.
Attend weekly BEO meetings as needed.
Responsible for overall production of hot and cold foods.
Utilize machinery, hand tools and knives in the production of food items. Instructs and educates all kitchen and stewarding staff in the safe and proper handling of equipment.
Assure the safety of the work environment and report any potential hazards to the Food & Beverage Director and Human Resources.
Document all work-related injuries and illnesses by completing a First Report of Injury form and submit to Human Resources immediately.
Responsible for controlling food and labor costs.
Responsible for daily security and lock down of kitchen area.
Correspond with sales staff in order to achieve correct and current information regarding future events.
Evaluate cost of goods and correspond with purveyors in order to locate the best pricing, service, and quality.
Coordinate with Catering Services Manager, Assistant Manager or Captains on the flow and timing of events.
Responsible for culinary operations in the absence of the Executive Chef.
Other duties as assigned
Qualifications & Skills
Knowledge of major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
Must be able to identify and properly use all kitchen small wares.
Excellent communication skills, verbal and written.
Strong knowledge of state health codes and sanitation standards.
Ability to adhere to strict grooming standards established by ASM Global.
Ability to recognize and utilize weights and measurements, both liquid and dry.
Knowledge of basic accounting and cost control principles.
Ability to supervise and manage employees including training, progressive discipline and hiring.
Knowledge of purchasing related to food items and small wares.
Knowledge and skills in diverse culinary techniques including Multi-Ethnic Cuisine, Cold Displays, Garde Manger, Sauces, Protein Cutting, Plate Presentation and Sanitation.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to plan, organize and execute large functions.
Ability to work extended hours productively.
Minimum Education & Experience
Two-year degree in Culinary or appropriate continuing education experience or relevant work experience.
Minimum of two (2) years experience as a Sous Chef, or related culinary experience in a supervisory role.
Minimum of five (5) years experience in a kitchen environment.
Two (2) years of experience in banquet operations preferred.
Supervisory Responsibilities
Responsible for interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources department; addressing complaints and resolving problems.
Overseeing the kitchen and stewarding department and training of kitchen and stewarding employees.
Coordinate hot and cold sides of kitchen including staff and production.
Training of all kitchen and stewarding staff to include “Serve-safe’ and all health department regulations.
Direct and mentor culinary employees with the goal of raising levels of education, morale and productivity.
Maintain awareness of employee schedules. Supervise check-in and check-out of temporary labor.
Responsible for training culinary employees in proper clock-in and out procedures.
Supervise the Culinary staff in a manner consistent with ASM GLOBAL Human Resource Policies and Procedures.
Responsible for proper uniforms, hair restraints and grooming practices of culinary and stewarding staff.
Responsible for overseeing stewarding department in conjunction with the Executive Steward.
Computer Skills
Operate a personal computer using Windows, Office and other standard office equipment.
Strong proficiency of computer software programs to include Microsoft Word, Excel and Outlook.
Use computer to communicate via email, internet research of food and trends, create departmental forms and track safety and production.
Physical DemandsThe 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.
Occasional sitting, focusing on and operating a personal computer several times a day.
Ability to access information in print and on computer/terminal monitor, and the ability to follow recipes and find correct ingredients.
Need to be able to communicate with others in a noisy environment and to understand warning signals.
Performing work through repetitive eye/hand coordination.
Constant standing, walking, stooping. Constant reaching, handling products.
May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time.
May be exposed to extreme heat from hot burners and/or steam for extended periods of time.
May be exposed to minimal amount of smoke for extended periods of time.
NoteThe essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.TO APPLY:All applicants must apply online to be considered. Include updated resume and cover letter.Applicants needing reasonable accommodations to complete the application may contact Human Resources Department | [email protected] City Convention Center100 Mick Cornett Dr., Oklahoma City, OK. 73109ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.