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
Job Description
Oak View Group is a prominent entertainment and sports company known for managing a diverse portfolio of venues that host a variety of live events including concerts, sports, and cultural gatherings. Their commitment to providing exceptional experiences is reflected not only in the events they host but also in the operations of their food and beverage departments. As a company, Oak View Group places great importance on delivering high-quality culinary services that enhance the overall guest experience. The company's venues are known for their vibrant atmosphere, excellent customer service, and professional standards, making Oak View Group a leader in the... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years experience in kitchen management
- Valid Food Handler's card
- Knowledge of food safety and sanitation regulations
- Experience managing a culinary team
- Strong leadership and communication skills
- Ability to work flexible hours including event-driven schedule
- Proficiency in computer software such as MS Word, Excel and Outlook
Job Qualifications
- Minimum 2-3 years kitchen management experience in full service restaurant or events venue
- Demonstrated ability to meet projected costs
- Professional appearance and presentation
- Proficient in MS Word, Excel, Outlook
- Current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain nationally recognized sanitation certification
- Verifiable knowledge of food preparation methods
- Strong interpersonal and communication skills
- Experience in staff training, evaluation, motivation and counseling
- Ability to set priorities, be detail-oriented, multitask and work in a team environment
- Willingness to work flexible schedule including nights, weekends and holidays
Job Duties
- Manage, develop and mentor staff of 35 culinary employees including hiring, firing and disciplining
- Ensure event staff understand workplace expectations, provide ongoing assistance, training and mentoring
- Control food costs through portion control, inventory rotation, purchasing and waste management
- Manage labor costs by scheduling, cross-training employees and monitoring breaks
- Develop menus maintaining quality, consistency and presentation standards
- Oversee line set-up, prep and breakdown activities, delegating tasks effectively
- Coordinate kitchen equipment maintenance and repair to ensure operational readiness
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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