Concessions, Kitchen Manager (seasonal, 35 to 40 hours per week, early May to end September)

WOLF TRAP FOUNDATION FOR THE PERFORMING ARTS•Vienna, VA

15h•$23•Onsite

About The Position

Job DetailsJob Location: Wolf Trap HeadQuarters - Vienna, VA 22182Position Type: SeasonalJob Category: Food and Beverage Work Schedule: Hours dependent on performance schedule Position Location: 100% On-site Pay Rate: $22.65/hour Benefits: 403(b) Retirement Plan; Complimentary tickets to select performances; Discounts at Concessions and the Gift Shop Contact Information: [email protected] or call 703.255.4018 DUTIES AND RESPONSIBILITIES: Managing Kitchen Inventory and ensuring all necessary ingredients are stocked for service. Oversight of BOH staff including cooks, expos, and BOH Managers. Oversight and coordination of all food production & food orders. Manage nightly staffing assignments in the kitchen and ensure staff are trained and adequately fulfil their tasks. Review staff training and provide additional training/resources to staff in need of assistance Clearly define nightly expectations and hold individuals accountable to meeting them. Work with the Executive Chef to understand, develop, coach, and consistently execute Wolf Trap quality standards. Ensure consistent menu execution by using tools such as line checks, SOP’s and recipes. Ensure at the end of the night all stations are properly cleaned and all food properly labeled, rotated, and stored within established food safety and sanitation standards. Work with the Assistant Director, Food & Beverage to ensure optimal nightly staffing. REQUIREMENTS: Must be at least 18 years old. Must be able to work 4 – 5 nights a week, including weekends, and occasional days. Must be comfortable working in a hot/humid environment. Minimum 1-year prior management, kitchen, or equivalent experience preferred. Must be familiar with best practices regarding safe food handling/preparation or be prepared to learn. We’re pleased to consider applicants who will be physically located in and who will have a local address in Virginia, Maryland, or the District of Columbia for the duration of their employment. The Foundation does not offer fully remote work for any positions. Applicants who reside in any other state would be required to be physically located in and provide a local address in Virginia, Maryland, or the District of Columbia prior to starting work for Wolf Trap Foundation. Wolf Trap Foundation for the Performing Arts is an Equal Opportunity Employer. We are committed to creating a diverse, equitable and inclusive work environment that embraces and encourages different perspectives. We work to reflect and be representative of the communities in which we serve and in which we reside. Qualified individuals with disabilities and disabled veterans who need assistance or an accommodation in our job application processes should contact [email protected]. An offer of employment is contingent on successfully passing a background check.

Requirements

Must be at least 18 years old.
Must be able to work 4 – 5 nights a week, including weekends, and occasional days.
Must be comfortable working in a hot/humid environment.
Minimum 1-year prior management, kitchen, or equivalent experience preferred.
Must be familiar with best practices regarding safe food handling/preparation or be prepared to learn.
We’re pleased to consider applicants who will be physically located in and who will have a local address in Virginia, Maryland, or the District of Columbia for the duration of their employment.
Applicants who reside in any other state would be required to be physically located in and provide a local address in Virginia, Maryland, or the District of Columbia prior to starting work for Wolf Trap Foundation.
An offer of employment is contingent on successfully passing a background check.

Responsibilities

Managing Kitchen Inventory and ensuring all necessary ingredients are stocked for service.
Oversight of BOH staff including cooks, expos, and BOH Managers.
Oversight and coordination of all food production & food orders.
Manage nightly staffing assignments in the kitchen and ensure staff are trained and adequately fulfil their tasks.
Review staff training and provide additional training/resources to staff in need of assistance
Clearly define nightly expectations and hold individuals accountable to meeting them.
Work with the Executive Chef to understand, develop, coach, and consistently execute Wolf Trap quality standards.
Ensure consistent menu execution by using tools such as line checks, SOP’s and recipes.
Ensure at the end of the night all stations are properly cleaned and all food properly labeled, rotated, and stored within established food safety and sanitation standards.
Work with the Assistant Director, Food & Beverage to ensure optimal nightly staffing.