Kitchen Manager | Mirabito Stadium

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Kitchen Manager has the primary duty of managing the main kitchen/concession stands at the ballpark. The Kitchen Manager is responsible for overseeing the direction of the main kitchen and concession stands daily activities in accordance with venue's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Kitchen Manager is responsible for the effective management and operation of the F& B team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager

 

This is a key position for the effective and profitable operation of the business. The Kitchen Manager must maintain excellent attendance and be available to work a variable event-driven schedule which include evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   

 

This role will pay a yearly salary of $60,500 to $65,000.

 

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

 

This position will remain open until May 23, 2025.

About the Venue

Mirabito Stadium home of the Binghamton Rumbling Ponies (Double-A Affliate of the New York Mets)

Responsibilities

• Responsible for managing, developing and mentoring F&B staff.
• Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.  
• Controls labor costs through effective scheduling of kitchen/concession staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet standards of quality and consistency.  
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Manages and supervises all set-up, prep, production and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen/concession staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen/concession staff; builds morale and encourages empowerment of staff.  Manages our Suite Attendants and makes sure food preparation and orders for the suites are done correctly and efficiently.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen/concession staff.

 

 

Qualifications

• Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required