Kitchen Event Lead - E. 55th Street Marina

Cleveland-Metroparks; Cleveland (OH); On-site; USD 24,000 - 34,000; Full time

Job summary

Cleveland Metroparks seeks a Seasonal Kitchen Supervisor to manage back-of-house operations, coach staff, and ensure safety and quality in a high-volume environment in Cleveland, OH. The role requires ServSafe certification and experience with scratch cooking, with a schedule that includes mornings, evenings, weekends and holidays.

Ideal candidates will have strong communication skills, be able to work independently and with the team, and uphold health department regulations while coordinating

Qualifications

• High school diploma or equivalent required.
• Minimum of 2 years’ experience in a high-volume restaurant with focus on scratch cooking.
• Previous supervisory experience preferred.
• Must possess ServSafe certification.
• Operator level knowledge of safe food service operations and equipment.
• Ability to communicate clearly with stakeholders and public.
• Ability to work with accuracy and organization.
• Ability to work cooperatively and independently.

Responsibilities

• Supervises day-to-day back-of-house operations, coaching staff and ensuring safety compliance.
• Adheres to portioning and preparation guidelines for cost control and consistency.
• Collaborates with Kitchen Manager to ensure quality ingredients and recipes are followed.
• Maintains cleanliness and health-code compliance in the kitchen.
• Organizes daily prep pars and coordinates with sales for event logistics.
• Works with Executive Chef to order products for upcoming events.
• Maintains event equipment and schedules, ensuring timely execution of events.
• Notifies supervisor of significant issues and safety concerns.
• Performs duties safely and as assigned.

Skills

Supervisory experience

Communication skills

Team leadership

Attention to safety

Education

High school diploma or equivalent

ServSafe certification

Job description

#26340

Position Type

Seasonal

Wage

$21.00 per hour

Job Description

• Supervises the day to day operations in the back of the house in the assigned food service location, including coaching employees in proper job performance techniques and procedures, ensuring employees are adhering to safely protocols, and assigning work in absence of the Kitchen Manager or Kitchen Supervisor. Works efficiently, safely, and quickly producing high quality food and ensuring guest satisfaction.
• Adheres to portions and preparation guidelines for cost effectiveness and consistency
• Works with Kitchen Manager and Kitchen Supervisor to ensure high quality products are being utilized at all times and proper specifications of the recipes are being followed.
• Assists in maintaining a clean, safe and ensures compliance with Health Department codes and regulations.
• Organize and establish daily prep pars based on the needs of the events.
• Coordinate weekly meetings with sales team to discuss logistics and expectations of events.
• Collaborate with the Executive Chef to ensure all products are ordered for upcoming events.
• Responsible for the upkeep of event equipment, assuring all items are organized, clean and functional.
• Maintaining event schedule and executing events in a timely matter.
• Keeps direct supervisor promptly informed of key/significant issues or concerns.
• Carries out duties and responsibilities in a safe and efficient manner to maintain a safe work environment and surrounding area for oneself, co-workers and public. Responds to hazardous situations and/or potentially unsafe conditions by taking corrective action as capable and promptly notifying supervisory personnel.
• Performs related duties as assigned or apparent.

Requirements

• High school diploma or equivalent required. A minimum of 2 years’ experience in a high-volume restaurant with focus on scratch cooking. Previous supervisory experience is preferred.
• Must possess all certifications and uphold the guidelines required by Cuyahoga County Board of Health, including ServSafe certification.
• Operator level knowledge of safe and proper food service operations, including food service equipment
• Ability to develop and maintain effective working relationships with stakeholders, including employees and the general public.
• Ability to speak and write clearly, concisely, and persuasively using correct grammar, spelling, and punctuation with ability to communicate one-on-one or in group settings.
• Ability to perform work with a high degree of accuracy and organization.
• Ability to work cooperatively with others.
• Ability to perform with considerable independence and initiative.

Work Schedule: Must be available to work a variable schedule to include, mornings, days, evenings, weekends and holidays.

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It is the policy of Cleveland Metroparks to ensure equal employment, promotional and working condition opportunity without discrimination or harassment on the basis of age, color, gender, gender identity or expression, genetic information, mental or physical disability, military status, national origin, pregnancy, race, religion, sexual orientation, veteran status, or any other characteristic protected by law. We endeavor to make this site accessible to users. If you need assistance completing the application process, please contact us at [e-mail] .