Comcast Spectacor

  • Lead Cook - Regency Furniture Stadium

    Location US-MD-Waldorf
    Job ID
    2019-5191
    Group
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Regency Furniture Stadium
    Category
    Food/Beverage Management
    Type
    Regular Full-Time
  • Overview

    The Lead Cook is responsible for overseeing the direction of all food related needs for Catering, Suites, and Concessions activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  This position is responsible for assisting the General Manager (GM) with the overall kitchen operations, including food cost controls.  The Lead Cook is responsible for the effective management of food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM. 

     

    The Lead Cook will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, .  The Sous Chef will provide oversight and resolution responsibility for employee performance issues.

     

    This is a key position for the effective and profitable operation of the business. The Lead Cook must maintain excellent attendance and be available to work a variable event-driven schedule especially evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.  

     

    This position is based at Regency Furniture Stadium in Waldorf Maryland.  The Stadium is home to the Southern Maryland Blue Crabs who play approximately 60 home games per year.  The stadium houses 16 suites, 6 concessions stands, and a 120 person lounge w/bar.  The stadium is also home to multiple non-baseball events, including the St. Charles Country Fourth of July celebration.

     

    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at www.spectraexperiences.com/

    Responsibilities

    • Assist with managing, developing and mentoring staff of approxiamtle 10-20 part time culinary and concessions employees
    • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
    • Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
    • Ensures that the purchasing and preparation of all food products meet Spectra's standards of quality and consistency. Responsible for the development of catering, suites, and concessions menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
    • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
    • Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
    • Assists with the delivery and set-up of catered services and food service areas as needed.
    • Assists the General Manager in kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
    • Maintains a positive and compliant employee relations climate. Assists the General Manager with the staffing, training, evaluation and counseling of kitchen staff.  Promotes support and communication with entire staff.  Positively interacts with front of house staff.  Rapidly solves problems.
    • Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
    • Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
    • Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

    Qualifications

    • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
    • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
    • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
    • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
    • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
    • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
    • Ability to be self-directed while working in a team-oriented environment.
    • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

     

    Education and Experience:

    • 2-3 years kitchen management experience in a full service restaurant or events venue.
    • Demonstrated and verifiable track record of meeting projected costs.
    • Professional appearance and presentation required.
    • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
    • Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
    • Working knowledge of employee scheduling in a hospitality environment.
    • Ability to obtain and maintain certification in a nationally recognized sanitation program.

    SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER

     

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