Kitchen Administrative Supervisor - Oracle Park - Concessions

Job Description

The Kitchen Administrative Supervisor plays a critical role in supporting the daily administrative and operational efficiency of the 4th Floor Premium Kitchen at Oracle Park. This position oversees culinary administrative functions, inventory systems, compliance documentation, and communication between kitchen leadership and back-of-house premium service teams. The ideal candidate is highly organized, detail-oriented, and thrives in a fast-paced, high-end hospitality environment.

Compensation Data

COMPENSATION: The Hourly rate for this position is $31.50 to $35.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

 

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

 

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

Job Responsibilities

• Administrative & Operational Support

  • Manage daily administrative functions for the premium kitchen, including scheduling support, reporting, and document control
  • Maintain accurate records for purchasing, invoices, vendor contracts, and cost tracking
  • Support Executive Chef and Sous Chefs with coordination of menus, event documentation, and production sheets
  • Prepare and distribute daily event reports, staffing sheets, and service notes

  Inventory & Cost Control

  • Oversee inventory tracking systems for food, beverages, and kitchen supplies
  • Monitor stock levels and coordinate with purchasing to ensure proper par levels are maintained
  • Assist with cost control initiatives, including waste tracking and variance reporting
  • Reconcile invoices and deliveries with purchase orders

  Compliance & Food Safety

  • Ensure all documentation related to health, safety, and sanitation is current and properly maintained
  • Support adherence to local health department regulations, company standards, and premium hospitality policies
  • Maintain logs for temperature checks, cleaning schedules, and safety protocols

  Coordination & Communication

  • Act as a liaison between culinary leadership, premium front-of-house teams, vendors, and operations staff
  • Coordinate logistics for premium events, including timing, staffing support, and special requests
  • Assist with onboarding and training coordination for kitchen staff

  Staff & Scheduling Support

  • Assist in maintaining staff schedules, timekeeping records, and labor tracking
  • Support payroll-related administrative tasks in collaboration with HR
  • Help track staffing levels based on event volume and business needs

Qualifications

• Required

  • 2–4 years of administrative or supervisory experience in a culinary, hospitality, or food & beverage environment
  • Strong organizational and multitasking skills in a fast-paced setting
  • Proficiency in Microsoft Office (Excel, Word, Outlook); experience with inventory or POS systems preferred
  • Excellent communication and interpersonal skills
  • Ability to work evenings, weekends, and game/event days as required

  Preferred

  • Experience in premium hospitality, stadium/arena, or high-volume event operations
  • Knowledge of food safety standards (ServSafe certification a plus)
  • Familiarity with inventory management and cost control practices

  Core Competencies

  • Attention to Detail
  • Time Management & Prioritization
  • Team Collaboration
  • Problem Solving
  • Adaptability in High-Pressure Environments
  • Customer Service Orientation (premium guest experience mindset)

This role may have physical demands including,