Position Title: Kitchen Manager Apprentice

　　Department: Food & Beverage

　　Reports To: Executive Chef

　　Classification: Apprenticeship

　　Compensation: $20-$25

　　Qualifications: To excel in this Apprenticeship, candidates should be capable of fulfilling each essential duty with proficiency. The requirements outlined below represent the necessary knowledge, skills, and abilities. Reasonable accommodations can be arranged for individuals with disabilities to ensure the performance of essential functions.

　　Essential Functions:

　　Assist in supervising kitchen staff, fostering their culinary skills and knowledge. Collaborate with the Executive Chef across all aspects of menu planning and food-related operations. Oversee and coordinate kitchen activities, ensuring consistent high-quality production. Optimize department organization for maximum efficiency. Assume full responsibility for the kitchen in the absence of the Executive Chef. Monitor and control food and labor costs. Contribute to menu development for concessions and special events. Manage kitchen equipment maintenance and conduct training sessions. Assist in scheduling kitchen staff and handling payroll administration. Monitor sanitation requirements, rules, and regulations, and track staff punctuality and attendance. Develop and oversee regular cleaning routines. Act as a liaison between the banquet, catering, and concession departments. Supervise banquet and concession functions. Coordinate staff with banquets for plating and carving. Prepare or coordinate specialty items (ice carving, butter sculptures, chocolate work, etc.). Assist with quarterly Fixed Asset Inventory and monthly food inventory. Aid in the ordering of goods and produce. Complete relevant paperwork as assigned by the Executive Chef.

　　Education and/or Experience: Currently enrolled in a culinary program or related field, or equivalent combination of education and experience.

　　Language Skills:

　　Read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

　　Write reports, business correspondence, and procedure manuals.

　　Effectively present information and respond to questions from groups, managers, clients, customers, and the general public.

　　Mathematical Skills: Ability to calculate food quantities needed, basic math, and a firm grasp of common units of measure.

　　Menu Knowledge: Ability to read and comprehend standard and custom menus. Check all BEOs for missing information related to food requirements.

　　Reasoning: Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists.

　　Physical Demands: The physical demands include standing, walking, and regularly lifting and/or moving up to 40 pounds.

　　Work Environment: The work environment is characterized by moderate noise levels.

　　License/Certificate: No specific license/certificate required for this apprenticeship.

　　Knowledge/Skills:

　　Knowledge of Excel and Word.

　　Skill in operating modern office equipment, including computers, copy machines, fax machines, and phone systems.

　　The Long Beach Convention and Entertainment Center is an Equal Opportunity Employer, encouraging Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

　　Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people.

　　Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.