Kitchen Manager (The Mann Center)

Legends Global • Philadelphia, PA

10d • Onsite

About The Position

LEGENDS GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Kitchen Manager will report to the General Manager, and will be responsible to coordinate the day to day culinary operations.

Requirements

• To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. All applicants must be at least 18 years of age.
• Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
• Ability to interact with co-workers in order to assure compliance with company service standards.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Ability to multi task in a fast paced, team orientated setting.
• Must be able to read, speak and write in English.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Ability to work all events, including: extended hours, nights, weekends, and holidays.
• Must have sufficient mobility to perform assigned production tasks including: constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.

Responsibilities

• Ability to set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the General Manager and Regional Executive Chef.
• Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner.
• Production of menu items in a timely manner and in accordance with company standards.
• Familiarity with setting PAR levels and managing inventory quantities in accordance with those PARs.
• Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties
• Oversee purchasing process for culinary items, creating purchase orders, building relationships with vendors, and sourcing inventory items when necessary.
• Responsible for managing kitchen staff, including two main kitchens and additional food stands within the venue.
• Adheres to company guidelines and house rules, always exceeds guest expectations.
• Assist in staffing, scheduling, training, and counseling of event staff.
• Ability to interact with guests and staff in order to ensure guest satisfaction.
• Must have extensive knowledge of food and beverage menu, specials and services offered.
• Ability to assure compliance with company service standards, company inventory and cash control procedures.
• Work as a team with fellow associates and other service departments within the amphitheater.

Benefits

• Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed