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
Flexible Schedule
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. With a collection of world-class owned venues and partnerships with the most influential arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide, Oak View Group offers an unmatched 360-degree solution set for live venues. The company is renowned for its commitment to excellence, innovation, and creating extraordinary experiences for guests and clients alike. Oak View Group champions diversity and inclusivity, ensuring a workplace culture that reflects the diverse communities it serves. This commitment drives innovation, strengthens their... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 2-3 years experience in kitchen management
- Valid Food Handler's card
- Skill in using computer software including MS Word, Excel and Outlook
- Experience in employee scheduling
- Ability to obtain and maintain sanitation certification
- Effective communication and leadership skills
- Availability to work variable event-driven schedules including nights and weekends
- Professional appearance
- Ability to multitask and prioritize in a changing environment
- Strong problem-solving and decision-making abilities
Job Qualifications
- Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue
- Proven track record of meeting budgeted food costs
- Professional appearance and presentation
- Proficient with MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain nationally recognized sanitation certification
- Demonstrated knowledge of food preparation methods
- Strong interpersonal skills to interact positively with diverse personalities
- Effective communication and active listening skills
- Ability to train, evaluate, motivate, coach and counsel staff
- Skilled in delegating responsibilities to meet objectives
- Problem-solving abilities and initiative to make decisions
- Detail-oriented and able to multitask in a fast-paced environment
- Self-directed with team collaboration skills
- Flexible availability including nights, weekends and long hours
Job Duties
- Manage, develop and mentor a culinary team of 35 full-time and part-time employees including hiring, firing and disciplining
- Ensure event staff understand workplace expectations with ongoing assistance, training and mentoring
- Control food costs through portion controls, kitchen timings, inventory rotation, purchasing and waste control
- Manage labor costs through effective scheduling, cross-training and break monitoring
- Oversee menu development, food preparation, portion controls and quality standards
- Supervise line set-up, prep and breakdown activities
- Coordinate kitchen equipment maintenance and repair, and delivery and setup of catered services
- Arrange staff training and departmental orientation
- Maintain positive employee relations and promote teamwork
- Ensure compliance with health, sanitation and safety regulations
- Maintain proper kitchen record keeping including food inventories and invoicing
- Organize employee work schedules and enforce uniform policies
- Lead by example to achieve quality management of product and service
- Oversee production of staff meals ensuring timeliness and quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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