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Kitchen Manager, Midtown Cinema

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POST DATE 9/11/2016
END DATE 10/10/2016

Marcus Theatres Corporation Omaha, NE

Company
Marcus Theatres Corporation
Job Classification
Full Time
Company Ref #
hc.11AACC560FFFECB0
AJE Ref #
576141799
Location
Omaha, NE
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

APPLY
We make ordinary days extraordinary for our guests and your career could be extraordinary with Marcus Theatres. We have over 50 theatres in 7 states, where you can begin a career with limitless growth potential! When you think of the cinema experience, you probably think box office attendants, ticket rippers, and concession stand vendors but at Marcus Theatres, were more than that. With expanding food and beverage operations, were looking for talented individuals interested in furthering their potential to join our teams! From bartenders, to servers, and culinary geniuses, we want you to help us add flavor when guests enjoy dinner at the movies. Founded on November 1, 1935 with a single movie theatre in the small town of Ripon, Wisconsin, Ben Marcus began what has become an entertainment and lodging empire. Ben was said to have always hired the best people he could find, surrounding himself with experts a practice the company continues to this day. The importance of family has always played a vital role at the Marcus Corporation. No matter what your last name, every associate of the Marcus Corporation is a part of the Marcus family, and we look forward to adding you to that list! Marcus Theatres offers a comprehensive benefits package, and extraordinary extras, to keep our employees happy and healthy, both on and off the clock. JOB TITLE: Kitchen Manager DEPARTMENT: Theatres Food and Beverage SUPERVISOR: Food / Beverage Director PURPOSE OF POSITION: Train, supervise and actively support hot/cold food production ensuring high operational standards of quality and care are maintained. Supervise and manage culinary trainees and employees as assigned. ESSENTIAL FUNCTIONS 1. Oversee and supervises daily line operation. 2. Prepare all food items for banquet and restaurant use according to standard recipes. 3 Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal. 4. Schedule appropriate number of staff according to daily needs for banquet functions, theatre show times, and weekly forecasts. 5. Supervise all assigned staff including training, counseling and discipline. 6. Ensure proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. 7. Perform daily duties and special projects. 8. Responsible for ordering of food for the following days MANDATORY JOB REQUIREMENTS 1. Alert and clean (hygiene) 2. Excellent hand dexterity and coordination 3. Sense of smell, taste and touch 4. Sensitive to hot and cold temperatures. 5. Able to lift over shoulders and be on feet (balls) for entire shift 6. Able to bend at waist, back, knees, etc. with very limited or no limitations 7. Friendly and polite, works well as part of a team 8. Self-motivated and self-starter, able to work alone and remain focused. 9. Above-average working knowledge of accepted sanitation standards. 10. Ability to read, write and understand the English language in order to complete requisitions read recipes and to communicate with other associates. ACCOUNTABILITY 1. Properly rotate food products in order to keep spoilage and waste to a minimum. 2. Ensure all equipment in work area is properly cleaned and sanitized. 3. Perform other duties as required, e.g., special orders/modifications, food orders by ticket. 4. Maintain banquet event orders and food delivery requests per daily guidelines. 5. Attendance in conformance with policy standards. 6. Due to the nature of the hospitality industry associates will be required to work varying schedules based on business demands and levels. 7. Fully comply with MarcusTheatres policies regarding the safe and efficient operation of kitchen equipment and facilities. EXPERIENCE OR TRAINING REQUIRED Minimum of two years experience in a supervisory and/or management position in a similar size operation. 2-3 years as a lead cook required prior to management. Thorough working knowledge of specific food preparation. Above average working knowledge of accepted safety and sanitation standards. Extensive experience with slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. LICENSE OR CERTIFICATION REQUIRED Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or apprenticeship program preferred. Ability to obtain any government and hospitality required license or certificate. Example State Health Card Permit, Local Food Service/Handling Permit, State Liquor Service Permit, etc. MARGINAL JOB FUNCTIONS 1. Perform inspection of kitchen areas and inventories 2. Maintains hygiene and cleanliness levels of working area. 3. Plans ahead to avoid product shortages and for unplanned business demands 4. Maintains high morale between service staff and kitchen staff