Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Paid holidays
Job Description
Oak View Group is a prominent leader in the live entertainment and venue management industry, operating some of the most iconic sports and entertainment venues across the globe. With a focus on providing top-tier guest experiences and operational excellence, Oak View Group is recognized for its commitment to innovation, quality, and community engagement. The company's multifaceted Food and Beverage department plays a critical role in enhancing the event experience by delivering exceptional culinary services tailored to diverse audiences in fast-paced, dynamic environments. Oak View Group prides itself on fostering a positive and collaborative work culture where every team member is... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- 2-3 years of kitchen management experience
- current Food Handler's card
- ability to work nights, weekends and holidays
- flexibility to work variable event-driven schedules
- strong leadership and interpersonal skills
- proficiency with computer software including MS Office
- ability to manage food and labor costs
- knowledge of food safety and sanitation policies
- effective communication skills
- ability to train and develop staff
- self-directed and team-oriented work approach
- ability to prioritize and multi-task under pressure
Job Qualifications
- Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
- demonstrated track record of meeting projected costs
- professional appearance and presentation
- proficiency in MS Word, Excel and Outlook
- current Food Handler's card and alcohol service permit if required
- knowledge of employee scheduling in hospitality
- certification in sanitation program
- technical proficiency with food preparation methods
- effective communication and active listening skills
- ability to train, evaluate and motivate staff
- problem-solving and decision-making skills
- detail-oriented and able to multi-task
- ability to work in a team and independently
- flexible schedule availability including nights, weekends and holidays
Job Duties
- Manage, develop and mentor a team of 35 full-time and part-time culinary employees
- initiate employment actions such as hiring, firing and disciplining
- ensure event staff are aware of workplace expectations and provide ongoing assistance, training and mentoring
- promote a positive and cooperative workplace environment by working alongside staff
- control food costs through portion controls, inventory rotation, receiving and storage procedures
- manage labor costs through effective scheduling and cross-training
- develop menus ensuring quality, consistency and concept style
- monitor food preparation and presentation to meet established standards
- supervise line set-up, prep and breakdown activities
- coordinate maintenance and repair of kitchen equipment
- organize delivery and set-up of catering services
- arrange kitchen staff skills training and orientation
- maintain positive employee relations and compliance with health, safety and employment regulations
- ensure proper kitchen record keeping, food inventories and invoicing
- promote teamwork through effective communication and leadership
- oversee production of staff meals ensuring timeliness and quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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