Culinary Manager Jobs in Nevada (NOW HIRING)

SUMMARY

Under the direction of the Culinary Events Manager, the Culinary Events Supervisor will perform a variety of skilled kitchen, cafeteria, catering, and Food Service Training Center-related duties as assigned, in compliance with the policies and procedures of the State of Nevada Health Department and Opportunity Village.

Embrace Opportunity Village's core values by cultivating positive and meaningful CONNECTIONS with participants and team members, demonstrating ENTHUSIASM, high standards of PRODUCTIVITY, authentic STEWARDSHIP, and consistent participation in individual and team DEVELOPMENT.

There are evening hours and weekend responsibilities with this position that may require extended hours. This is a full-time position to support the Magical Forest, Banquets, and the Food Service Training Center.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Utilize appropriate methods for working with individuals with intellectual and physical disabilities.
2. Report suspected Abuse, Neglect, Exploitation, Isolation, and Abandonment (ANEIA) immediately as mandated by state law.
3. Some travel to various locations in the Las Vegas area:
4. Between worksite locations
5. Within the community
6. Must be able to meet all requirements of OV vehicle policies and travel.
7. Provide food service during Opportunity Village events such as food prep, food service and delivery, set up and cleanup of food service areas, dishwashing, etc.
8. Restock, replenish, and update inventories as appropriate for short order area and fry stations.
9. Follow recipe guidelines and specifications.
10. Perform pre-operation checks to ensure all machinery is running correctly.
11. Follow all policies and procedures according to Health Codes.
12. Ensure sanitation and cleanliness meet Health Department standards.
13. Provide customer service to patrons of HallOVeen, Magical Forest, Banquets, and the Food Service Training Center
14. Responsible for following all Lock Out and Tag Out procedures for machines when necessary.
15. Report any safety and security issues to the Culinary Events Manager or OV Events team member, such as the Manager-on-duty (MOD) or OV Security.
16. Report any needed maintenance or items in need of repair to the Culinary Events Manager.
17. Set up and breakdown of tables and chairs may be required.
18. Oversee and maintain established production standards during leadership absences.
19. Must be able to work flexible hours, along with weekends and holidays for special events or production needs.
20. Perform other duties as assigned.

When supporting the Food Service Training Center:

1. Support participants' goals and training opportunities outlined in participants' Person-Centered Plans (PCPs) within the Food Service Training Center.
2. Provide recommendations and expertise to the direct care team members regarding any necessary ID or plan-related documentation.

SUPERVISORY RESPONSIBILITIES

• Assist in the scheduling, training, and oversight of seasonal food workers and nightly volunteers assigned to concession areas of HallOVeen, Magical Forest, Banquets, and the Food Service Training Center.

SKILLS REQUIRED

• Ability to communicate effectively with individuals, team members, and supervisors (verbal and written).
• Must possess social discernment to assess and understand others' reactions and behaviors.
• Ability to define problems and draw valid conclusions.
• Have a positive and enthusiastic outlook.
• Self-directed, with strong ability to work independently, and to set and adhere to deadlines.
• Ability to set priorities and follow through to completion of tasks, work well under pressure, and maintain a high level of confidentiality.
• Ability to conduct tasks and successfully perform under critical deadlines.
• Ability to resolve multiple complex issues simultaneously while remaining calm in stressful situations.
• Ability to accept and apply performance-based feedback.
• Must encompass professional demeanor.
• Ability to interpret instructions, gain knowledge, and take initiative.
• Demonstrated ability to remain calm, assess emergencies, and take appropriate action.
• Must encompass professional demeanor.
• Must have a working knowledge of the Southern Nevada Health District policies and procedures.

EDUCATION AND EXPERIENCE

• Required: High School Diploma or equivalent.
• Required: 1 year of experience working in the Food Service industry.
• Required: 1 year of experience supervising others.
• Required: Valid Driver's License and a clean three-year driving history
• Required: ServSafe certification or the ability to complete certification within 3 months of hiring
• Required: Current CPI certification within 30 days of employment
• Required: Current CPR and First Aid Certification within 30 days of employment
• Preferred: Experience working with individuals with disabilities.

The physical demands described below are representative of those that must be met by a team member to successfully perform essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential duties and functions of the position. The list below of minimum essential functions is illustrative of the minimums only and is not a comprehensive listing of all functions and tasks performed.

• Work requires long periods of standing, bending, climbing, and lifting overhead.
• Ability to stand for extended periods, up to 90% of the workday.
• Must be able to lift approximately 50 pounds.
• Ability to work in a typical kitchen environment around power equipment, very hot conditions, slippery floors, and dusty areas.
• Wear protective clothing, including a uniform with gloves, and slip-resistant shoes.
• Ability to remain composed and maintain professionalism in challenging or fast-paced situations.
• Ability to conduct tasks and successfully perform under critical deadlines.
• Manual dexterity to operate kitchen utensils. 
• Ability to sit at a computer for some periods of time.
• Manual dexterity to operate office equipment and examine documents, records, and files.