Concessions and Catering Lead

San Mateo County Event Center • San Mateo, CA

8d • Onsite

About The Position

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, and operates the Jockey Club - a satellite wagering facility for horse racing, as well as 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.

Requirements

• Proven leadership experience managing teams or projects; prior roles in operations, management, or supervisory positions
• Excellent written and oral communication skills
• Proficiency with Restaurant POS (Preferred Toast experience) and basic computer applications such as Microsoft Word, Excel, and Outlook
• Strong focus on guest satisfaction and client retention
• Strong organizational skills, attention to detail, and follow-through
• Strong business acumen and professionalism
• Ability to work independently and collaborate as part of a team
• A positive attitude, with the ability to build good working relationships with managers, co-workers, and guests
• Reliability and accountability in meeting job responsibilities
• Flexibility to work irregular hours, including evenings, weekends, holidays, and overtime as needed
• Associate's degree or equivalent from a 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 CA Food Handlers and CA ABC Responsible Beverage Server Training certifications within 30 days of employment.

Nice To Haves

• Toast experience

Responsibilities

• Stay hands-on: take on tasks directly rather than just delegating, and help other departments (catering, setup, prep) when needed
• Assist with the production and execution of all concession and catering operations
• Assign tasks, monitor progress, and ensure satisfactory execution by the Culinary department staff
• Communicate with vendors on inventory and ordering needs to keep in-stock conditions ready for service for all events and concessions operations
• Create daily prep lists and production plans, making sure cooks meet quality standards
• Support inventory control by keeping stock organized and following FIFO rotation practices
• Maintain safety, sanitation, and cleanliness in the kitchen and work areas in compliance with ANSI, OSHA, and local health department regulations
• Provide administrative support, as directed by the Supervisor and Manager
• Pitch in wherever needed, as directed by the Supervisor and Manager

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree