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Seasonal Food Operations Manager

Prescott Park Arts Festival

Prescott Park Arts Festival is currently celebrating its 46th season presenting music, art, theater and dance on the banks of the Piscataqua River. Since 1974, it has successfully reached over 3.5 million people through more than 10,000 productions offered at no fixed admission.

A registered 501(c)(3) nonprofit organization, the Festival's mission is to provide financially accessible, high-quality family entertainment and educational events to a large and diverse audience. We promote artistic excellence in the community and maintain quality presentations of both entertainment and educational events. Implicit in this charge is the exercise of cultural leadership, sensitivity to the community and fiscal responsibility.

Located on 3.5 acres in beautiful downtown Portsmouth, the arts festival has a long and rich history of successfully presenting the arts with no fixed admission. Because of this policy, many people have their first experience with a live performance at Prescott Park.

Prescott Park Arts Festival, a well-established and dynamic non-profit organization, is looking to hire a seasonal, full time Food Operations Manager for The Prop, our onsite restaurant. This position will join the experienced, award-winning, fun and fast-paced team responsible for organizing this popular summer tradition that offers a diversity of performances from June to October each year. Events include weekly concerts, food and music festivals, Shakespeare, film and a full production musical presentation, and more. 

Prescott Park Arts Festival has emerged as a cultural leader in the Seacoast, and reaches nearly 250,000 people through its events, all offered without fixed admission in Portsmouth’s beautiful downtown Prescott Park. The festival’s contribution to the local economy in show and visitor related spending has swelled to $8.5 million annually. 

The Food Ops Manager will work to efficiently create interesting and creative food in a fast-paced environment. They will work closely with the City of Portsmouth Health Department and the NH Department of Health and Safety, to ensure food safety guidelines and standards in light of COVID-19 restrictions, are followed for both back of house (BOH) and front of house (FOH).


Skills and Education requirements include, but are not limited to:

• 2-4 years of experience managing a fast-paced kitchen

• Food Safety Certification (training provided upon employment)

• Detail-orientated Manager/team-player, able to work under multiple deadlines

• Experience managing restaurant food safety and cleanliness standards

• Experience supervising vendor relations, ordering and kitchen staff

• Comfortable working in a fast-paced environment

• Experience with Covid-19 protocols and State Guidelines strongly preferred

• ServeSafe/Covid-19 certification ideal


The Food Ops Manager duties include, but are not limited to:

• Developing/reimagining a menu and delivery process that is consistent with customer demand, COVID-19 protocols and PPAF’s vision.

• Management of Kitchen Staff and Concessions Staff to ensure adherence to established procedures and recipes

• Establish and/or maintain vendor relationships including - confirm pricing on delivery, quality standards, delivery schedules and incoming inspection standards.

• Oversee maintenance standards of kitchen equipment and take steps necessary to ensure all are in good working order.

• Establish and ensure execution of cleanliness, storage and food prep standards meeting the requirements of the City of Portsmouth Health Department and the NH Department of Health and Safety, including the posting of all licensing and permits.

• Train Kitchen Staff on execution of daily prep list to prepare food for that day’s service, recipe review and plating/appearance of food being delivered to customers.

• Lead end of day closing - cleaning processes, proper storage of food, daily sales reports and cash out.

• Monitor sales data - what is selling, what is not, documentation of any waste, customer feedback. With Festival leadership, adjust min/max ordering guide.

• Completing documentation daily to ensure control procedures are followed, delivering accurate production records and effective waste management.

• Assist with Food License and Meals & Tax Operators license applications and to be submitted to the State of NH.

• At the end of the season, analyze waste and sales data to assist in menu development for the next season.

• Other duties as assigned

How to Apply:

This seasonal, salaried position is open immediately. Please send application materials to our email: Applications should consist of a cover letter, resume, 3 references, sample of events-related work, and salary requirement. No phone calls, please.

Salary Range:

Salary commensurate with experience.

Job Location:


Date Added: March 30, 2021

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