Concessions and Catering Lead

Job Summary

The San Mateo County Event Center is a public assembly facility that hosts a wide variety of events and produces the San Mateo County Fair, and operates the Jockey Club - a satellite wagering facility for horse racing, as well as a full-service catering and food service operation. The Concessions & Catering Lead will help to facilitate the operations of food and beverage service throughout the facility.

Essential Functions/Responsibilities

Essential and other important responsibilities and duties may include, but are not limited to the following: 

• Stay hands-on: take on tasks directly rather than just delegating, and help other departments (catering, setup, prep) when needed


• Assist with the production and execution of all concession and catering operations


• Assign tasks, monitor progress, and ensure satisfactory execution by the Culinary department staff


• Communicate with vendors on inventory and ordering needs to keep in-stock conditions ready for service for all events and concessions operations


• Create daily prep lists and production plans, making sure cooks meet quality standards


• Support inventory control by keeping stock organized and following FIFO rotation practices


• Maintain safety, sanitation, and cleanliness in the kitchen and work areas in compliance with ANSI, OSHA, and local health department regulations


• Provide administrative support, as directed by the Supervisor and Manager


• Pitch in wherever needed, as directed by the Supervisor and Manager

Qualifications

• Proven leadership experience managing teams or projects; prior roles in operations, management, or supervisory positions

• Excellent written and oral communication skills


• Proficiency with Restaurant POS (Preferred Toast experience) and basic computer applications such as Microsoft Word, Excel, and Outlook


• Strong focus on guest satisfaction and client retention


• Strong organizational skills, attention to detail, and follow-through


• Strong business acumen and professionalism


• Ability to work independently and collaborate as part of a team


• A positive attitude, with the ability to build good working relationships with managers, co-workers, and guests


• Reliability and accountability in meeting job responsibilities


• Flexibility to work irregular hours, including evenings, weekends, holidays, and overtime as needed

Minimum Requirements

• Associate's degree or equivalent from a two-year college or technical school (culinary degree preferred); and/or five years’ experience in a kitchen/culinary environment with no less than 2 years in a supervisory role; or equivalent combination of education and experience.


• Ability to obtain valid CA Food Handlers and CA ABC Responsible Beverage Server Training certifications within 30 days of employment.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.  Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, and walk.  The employee is frequently required to make repetitive hand movements to perform daily duties.  The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch.  The employee must occasionally lift and/or move up to 50 pounds.  May be exposed to grease, smoke, fumes, solvents, chemicals, heat, and sharp objects.  Must be able to speak, hear, and see.  Vision requirements are close vision, distance vision, peripheral vision, and the ability to adjust focus.   Work may be outdoors, and employees may be subject to various weather-related environments.