Kitchen Manager (Hollywood Casino Amphitheatre)

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.

Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.

THE ROLE   

The Kitchen Manager will report to the General Manager and will be responsible for coordinating the day-to-day operations for the venue.

ESSENTIAL FUNCTIONS

• Ability to set up and prepare all food items, including replenishment and rotation of stock, as directed by the General Manager and Regional Executive Chef.
• Setting up non-food items for each shift with a high-level awareness of sanitation and food safety, maintaining work areas and proper food storage, in a safe, and efficient manner.
• Production of menu items based on specific recipes and changing deadlines, in accordance with company standards.
• Familiarity with setting PAR levels and managing inventory quantities in accordance with those PARs.
• Inputting and maintaining daily event sheets, daily reports, and logs.
• Oversee purchasing process for culinary items, creating purchase orders, building relationships with vendors, and sourcing inventory items when necessary.
• Responsible for managing kitchen staff, including two main kitchens and additional food stands within the venue.
• Ability to follow directions precisely and consistently.
• Adheres to company guidelines and house rules, always exceeding guest expectations.
• Assist in staffing, scheduling, training, and counseling of event staff.
• Ability to interact with guests and staff to ensure guest satisfaction.
• Must have extensive knowledge of food and beverage menu, specials and services offered.
• Ability to assure compliance with company service standards, company inventory and cash control procedures.
• Work as a team with fellow associates and other service departments within venue.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• All applicants must be at least 18 years of age.
• Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
• Ability to interact with co-workers to assure compliance with company service standards.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Ability to multitask in a fast paced, team orientated setting.
• Must be able to read, speak and write in English.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Ability to work all events, including: extended hours, nights, weekends, and holidays.
• Must have sufficient mobility to perform assigned production tasks including: constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

COMPENSATION