Culinary Supervisor

Orange County Fair and Events Center•Costa Mesa, CA

39d•$23•Onsite

About The Position

Under direction of the Competitive Programs Supervisor, the Culinary Supervisor will lead and coordinate Culinary programs for the annual OC Fair. January - June: Part-time hours | Select weekdays Mid-June - September: Full-time hours | Must be available to work irregular business hours and weekends

Requirements

Must be at least 18 years of age.
Knowledge of Culinary Arts or a related field.
Experience supervising employees effectively in a team setting, creating a positive work environment.
Experience with public speaking.
Experience working with a variety of individuals and groups with varied interests, backgrounds, expertise and abilities.
Excellent organization and customer service skills.
Excellent skills using MS Word, Excel, PowerPoint, Internet.
Excellent organization and customer service skills and experience in handling customer issues.
Must be able to work outside the normal business day/week as demanded by events and programs.
Must be available to work part-time from January through December, with increased work hours from May through August.
Must be able to work the 23 days of the annual OC Fair (Wednesday-Sunday) and entry delivery days.
High School Diploma or equivalent.

Nice To Haves

Three or more years of experience leading, teaching, or coordinating a specific program.
Possess a valid CA driver’s license.
Knowledge of kitchen tools and how to operate basic cooking equipment.
Understanding of food safety and the ability to make decisions regarding proper storage of food items.
Obtain a current and valid Serve Safe or other Food Handler certification.
Experience in food preparation or planning and directing food preparation in a commercial kitchen.
Background or experience with food competitions and contests.

Responsibilities

Coordinate and lead the Culinary program for the OC Fair & Event Center (OCFEC) including hiring, training and overseeing 122-day staff with all aspects of the competitive program, including but not limited to, set-up, installation, stage and program activities, and removal of exhibits and storage.
Secure and coordinate all aspects of judging, demonstrators and/or exhibits for the Culinary program and competitive programs and/or contests in accordance with OCFEC and/or State rules.
Create and prepare paperwork for logistics needs prior to the event for the Culinary program and competitive programs and/or contests.
Create post-event program evaluations and reports, as needed.
Act as a liaison and outreach to the Culinary community in an effort to encourage participation in competitions, contests and demonstrations.
Collaborate with OCFEC’s Communications and/or Marketing department to promote Culinary programs and/or competitions.
Establish and maintain positive working relationships with the public and community partners.
Assist in the development and preparation of competition guides, websites, email blasts and related material.
Evaluate and make recommendations as needed, including but not limited to competitions and contests to develop improvements for the Culinary Program.
Responsible for managing the department budget and providing valuable information to make recommendations in the preparation of future budgets.
Interact with and manage the needs of exhibitors and the public in a professional manner to provide excellent customer service.
Collaborate closely with OCFEC Exhibits & Education supervisors and all OCFEC staff to ensure consistency in timelines, exhibit design and execution of projects.