Concessions and Catering Lead

San Mateo County Event Center•San Mateo, CA

6h•$30 - $30•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. It also operates the Jockey Club, a satellite wagering facility for horse racing, and 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. This is a full-time position, Wednesday through Sunday each week, with schedule variations based on event needs. Essential Functions/Responsibilities Essential and other important responsibilities and duties may include, but are not limited to the following: Assist with the successful operation of concession functions in the Jockey Club, Event Center, and Events, including labor/staffing, food cost control and preparation, transportation, setup, operation, and clean-up of all events. Communicate with vendors, clients, and employees regarding food service. Provide guidance and oversight to the front-of-house Culinary staff. Responsible for the safety, sanitation, and overall cleanliness of the kitchen and work environments. Assist with the purchasing and ordering of supplies, collaborating with purveyors and sales reps to ensure the cost-effectiveness of all purchases. Creates daily prep lists and production of food products, ensuring that cooks meet all quality standards. Assist with inventory control, organization, and rotation of stock. Assist with the control of waste and spoilage. Provide administrative support, including but not limited to typing forms and documents; creating spreadsheets; and other special projects. This is a hands-on position that requires the ability to wear many hats, perform tasks directly rather than solely delegating, and assist other departments—such as catering, setup, and prep work—when appropriate. Perform additional duties as assigned.

Requirements

Must have extensive knowledge of concessions and food & beverage procedures, controls, and overall operations.
Must have knowledge of food & beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
Ability to communicate effectively, both orally and in writing. Excellent spelling, grammar, and written and speaking English skills required.
Excellent computer skills, including proficiency with Microsoft Office.
Able to oversee front of house employees effectively in a diverse environment with a focus on client satisfaction and excellent customer service. Principles of effective employee management and supervisory skills.
Strong organizational and follow up skills.
Ability to always maintain confidentiality and exhibit professionalism.
Must be able to work independently without constant supervision and also able to work as a team. Ability to handle multi-management reporting hierarchy.
Ability to understand and follow directions.
Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
Requires being responsible, reliable, and dependable to fulfill job obligations.
Work long and irregular hours, including evenings, weekends, and holidays.
Associate's degree or equivalent from 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 Food Handlers and Responsible Beverage Server certifications within 30 days of employment.

Responsibilities

Assist with the successful operation of concession functions in the Jockey Club, Event Center, and Events, including labor/staffing, food cost control and preparation, transportation, setup, operation, and clean-up of all events.
Communicate with vendors, clients, and employees regarding food service.
Provide guidance and oversight to the front-of-house Culinary staff.
Responsible for the safety, sanitation, and overall cleanliness of the kitchen and work environments.
Assist with the purchasing and ordering of supplies, collaborating with purveyors and sales reps to ensure the cost-effectiveness of all purchases.
Creates daily prep lists and production of food products, ensuring that cooks meet all quality standards.
Assist with inventory control, organization, and rotation of stock.
Assist with the control of waste and spoilage.
Provide administrative support, including but not limited to typing forms and documents; creating spreadsheets; and other special projects.
This is a hands-on position that requires the ability to wear many hats, perform tasks directly rather than solely delegating, and assist other departments—such as catering, setup, and prep work—when appropriate.
Perform additional duties as assigned.