NVO Kitchen Manager (Temp, Multi-Status)

JOB SUMMARY The Kitchen Manager will provide oversight and management for all kitchen and food service related activities.
Primary responsibilities include; ensuring the execution of meals, purchasing food and coordinating its delivery, budget monitoring and expense reporting, and supporting the kitchen staff.
The ideal kitchen manager will be able to assign and delegate tasks while providing all of the proper tools and supplies needed for delicious and timely meal service.
This position will serve as a leadership role within the kitchen staff.
They will be responsible for setting a personal example of conduct and will assist and share skills with the kitchen staff.
This role will be required to learn and effectively use and update existing online systems and documents.
This temporary role is: From March - March: Part-Time 25 hours a week, Non-Exempt, based fully remote.
From April - August: Full-Time, Exempt, based on-site out of Gerlach, NV.
The deadline to apply for this role is 5:00 pm Pacific time on March 22nd, 2024.
DUTIES & ESSENTIAL JOB FUNCTIONS Management (65%) Preseason - contribute to the planning and hiring processes.
Plan training and facilitate crew completion of HIVE Core Courses as well as Nevada State Food Handlers permits.
Seek and develop professional relationships with nearby (Reno) food suppliers.
Promote team menu planning for three meals daily for a crew of 50 - 150 people pre event cycle.
Develop a cleaning schedule and regimen for the kitchen and commissary areas to include cleaning, sanitizing and organizing.
Develop a plan for post season Kitchen strike to include cleaning, sanitizing, storage, organization, and inventory.
Review schedules as provided by the Supervisor and Assistant Manager to ensure full coverage of shifts while remaining in compliance with the staffing plan.
Post weekly menus, projected staff counts, known allergies and crew schedules.
Field and facilitate requests to provide food for work weekends and additional parties outside of the regular meal schedule.
Report any safety, facility, or equipment problems to NVO Maintenance as soon as noted.
Be the direct contact between any outside crew or management, handling their needs and requirements such as compost, visiting crews, or any complaint.
Coordinate with the Hospitality Manager the execution of meal service at multiple locations depending on the needs of each location.
Administrative (20%) Place orders with outside vendors and food suppliers.
Submit receipts and expense reports to accounting under the approval of the Hospitality Manager.
Inventory equipment on hand and submit requests to the Hospitality Manager for items not in inventory.
Inventories are required at the start and end of the pre-season work period.
Attend department meetings as required.
Revise the budget and order quantities to accommodate number of crew.
Track and manage all hours and crew needs, as the Assistant Manager reports.
Approve time cards on a biweekly basis.
Other Functions and Responsibilities (5%) Other duties as required.
Exercise discretion and independent judgment with respect to matters of significance within the department.
LEARNING AND TEACHING Documentation - Drives the creation, publishing, and maintenance of process documentation related to assigned duties.
Teaching – Takes a leadership role in the acculturation and training of staff.
Teaches live or e-learning classes, as requested.
Promotes a culture of teaching and learning throughout the community.
Mentoring - Mentors subordinates in acquiring the knowledge, skills, and experience that will allow them to advance in the organization.
Aids, encourages and inspires their team.
Training development - Collaborates with the education team to develop training materials in their area of expertise, as requested.
Learning – Pursues ongoing learning in their area of expertise, working to stay current on emergent knowledge, skills, and processes.
Participates in conferences, forums, and networking events, where appropriate.
Speaking – Represents Burning Man as a subject matter expert and culture-bearer, as requested.
QUALIFICATIONS REQUIRED Ability to adjust schedule seasonally to work at the Burning Man event held in Nevada.
Knowledge of the food service industry; restaurant or catering management experience.
Knowledgeable and capable of maintaining and practicing best Kitchen safety, sanitation, and food handling procedures.
Ability to foster a cooperative work environment, lead by example, motivate, and have excellent interpersonal skills.
Previous prep or line cook experience with a basic understanding of professional cooking.
Familiar with and able to act in accordance with Burning Man’s behavioral policies.
Abide by the rules and codes of conduct described in the NVO Handbook, Ranch Protocols, and the NVO Kitchen S.
O.
P.
Provides clear and concise verbal and written correspondence.
Ability to lead a team through time sensitive changes and situations.
Able to accept potentially critical feedback and act calmly and effectively in tense situations.
PREFERRED It is helpful if the candidate has previously been to Burning Man and/or is familiar with its culture.
Ability to cook for large numbers of people and scale recipes for groups.
Ability to lift heavy objects (minimum 50 pounds) safely; willing to get dirty.
Note: If you have gained the necessary experience to succeed in this role and have acquired this experience in other ways, we encourage you to apply and share all relevant experience in your application.
REQUIRED LICENSES/CERTIFICATIONS Valid driver’s license and a good driving record.
COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location.
The anticipated pay rate for this position is $1200.
00 - $1400.
00 per week.
COMPENSATION: Individual compensation decisions are dependent on a variety of factors, including prior experience and geographical location.
The anticipated pay rate for this position: From March - March is $24.
00 to $28.
00 per hour.
From April - July is $1200.
00 - $1400.
00 per week.
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT Off-playa: Work is primarily sedentary in nature; This position requires periods of heavy lifting, bending, kneeling, squatting, and climbing.
This position will be physically demanding, and requires individuals with good physical health, and endurance.
On-playa: n/a NOTICE FOR ALL APPLICANTS: Burning Man Project celebrates the importance of creating a diverse environment and enthusiastically encourages Black, Indigenous, Peoples of Color, LGBTQIA+, Immigrant, women, and people with disabilities, of all ages, to apply.
Burning Man Project provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
Notice for Remote Opportunities: Burning Man Project is currently able to hire remote employees living/working in the following states: AZ, CA, CO, FL, ID, LA, MA, MI, MT, NC, NH, NM, NV, NY, OR, PA, TX, UT, VA, WA, WI.
Working hours for all positions are based on Pacific Time.
M8W8RfCsWn