Lead Cook
About us
Berglund Center is celebrating 50 years of bringing the world�s best music to Southwest Virginia and voted PLATINUM BEST LIVE MUSIC VENUE by The Roanoker Magazine, Berglund Center is a full-service entertainment facility located in the heart of Virginia�s Blue Ridge. Endeavoring to provide an unparalleled live experience, the Center takes pride in furnishing exceptional customer service while entertaining audiences of all ages. Berglund Center continues to offer a full-service experience to our clients in one of our venues, including a 10,500-seat Coliseum, 2,150 seats Performing Arts Theatre, and a total of 60,000 square feet of exhibit space in Berglund Hall and the Special Events Center. Clients of major trade shows, conventions, consumer shows, meetings, and banquets have discovered that Berglund Center can provide all the amenities needed to create a successful event. Live entertainment, including sporting events and cultural and concert performances by some of the biggest names in the world continue to excite and amuse audiences all year long.
Description
Job Summary:
To oversee the direction of the kitchen's daily activities in accordance with Berglund Center policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for overall kitchen operations, including food and labor cost controls.
Examples of Duties
Essential Job Functions:
� Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing's, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
Knowledge of local and state ABC laws. Assists in managing inventory of alcoholic beverages and generating reports on sale of such products.
� Ensures that the purchasing and preparation of all food products meet Berglund Center's standards of quality and consistency. 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.
� Responsible for 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. Responsible for 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.
� Responsible for 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.
Typical Qualifications
Education and Experience:
� Minimum of 1-2 years kitchen management experience in a full service restaurant or events venue.
� Professional appearance and presentation required.
� Working knowledge of employee scheduling in a hospitality environment.
� Ability to obtain and maintain certification in a nationally recognized sanitation program.
Knowledge, Skills and Abilities:
� 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.
Supplemental Information
Physical Requirements:
0-24% 25-49% 50-74% 75-100%
Seeing: X
Hearing: X
Standing/Walking/Mobility: X
Climbing/Stooping/Kneeling: X
Lifting/Pulling/ Pushing: X
Fingering/ Grasping/Feeling: X
Physical Dimensions:
Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.
This is a job description and not an individualized position description. A job description defines the general character and scope of duties and responsibilities of all positions in a job classification, but it is not intended to describe and does not necessarily list the essential job functions for a given position in a classification.
Job Type: Full-time
Salary: From $16.00 per hour
Benefits:
Flexible schedule
Physical setting:
Bar
Casual dining restaurant
Fine dining restaurant
Schedule:
10 hour shift
12 hour shift
8 hour shift
Day shift
Holidays
Monday to Friday
Night shift
Weekend availability
COVID-19 considerations:
All employees will be expected to follow CDC and venue guidelines regarding COVID-19 Precautions.
Education:
High school or equivalent (Preferred)
Experience:
Culinary: 2 years (Preferred)
Lead cook: 1 year (Preferred)
Work Location: One location
About us
Berglund Center is celebrating 50 years of bringing the world�s best music to Southwest Virginia and voted PLATINUM BEST LIVE MUSIC VENUE by The Roanoker Magazine, Berglund Center is a full-service entertainment facility located in the heart of Virginia�s Blue Ridge. Endeavoring to provide an unparalleled live experience, the Center takes pride in furnishing exceptional customer service while entertaining audiences of all ages. Berglund Center continues to offer a full-service experience to our clients in one of our venues, including a 10,500-seat Coliseum, 2,150 seats Performing Arts Theatre, and a total of 60,000 square feet of exhibit space in Berglund Hall and the Special Events Center. Clients of major trade shows, conventions, consumer shows, meetings, and banquets have discovered that Berglund Center can provide all the amenities needed to create a successful event. Live entertainment, including sporting events and cultural and concert performances by some of the biggest names in the world continue to excite and amuse audiences all year long.
Description
Job Summary:
To oversee the direction of the kitchen's daily activities in accordance with Berglund Center policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for overall kitchen operations, including food and labor cost controls.
Examples of Duties
Essential Job Functions:
� Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing's, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
Knowledge of local and state ABC laws. Assists in managing inventory of alcoholic beverages and generating reports on sale of such products.
� Ensures that the purchasing and preparation of all food products meet Berglund Center's standards of quality and consistency. 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.
� Responsible for 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. Responsible for 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.
� Responsible for 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.
Typical Qualifications
Education and Experience:
� Minimum of 1-2 years kitchen management experience in a full service restaurant or events venue.
� Professional appearance and presentation required.
� Working knowledge of employee scheduling in a hospitality environment.
� Ability to obtain and maintain certification in a nationally recognized sanitation program.
Knowledge, Skills and Abilities:
� 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.
Supplemental Information
Physical Requirements:
0-24% 25-49% 50-74% 75-100%
Seeing: X
Hearing: X
Standing/Walking/Mobility: X
Climbing/Stooping/Kneeling: X
Lifting/Pulling/ Pushing: X
Fingering/ Grasping/Feeling: X
Physical Dimensions:
Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.
This is a job description and not an individualized position description. A job description defines the general character and scope of duties and responsibilities of all positions in a job classification, but it is not intended to describe and does not necessarily list the essential job functions for a given position in a classification.
Job Type: Full-time
Salary: From $16.00 per hour
Benefits:
Flexible schedule
Physical setting:
Bar
Casual dining restaurant
Fine dining restaurant
Schedule:
10 hour shift
12 hour shift
8 hour shift
Day shift
Holidays
Monday to Friday
Night shift
Weekend availability
COVID-19 considerations:
All employees will be expected to follow CDC and venue guidelines regarding COVID-19 Precautions.
Education:
High school or equivalent (Preferred)
Experience:
Culinary: 2 years (Preferred)
Lead cook: 1 year (Preferred)
Work Location: One location