Job Overview
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $80,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. With a comprehensive portfolio that includes some of the most iconic arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide, Oak View Group offers an unmatched 360-degree solution set. The company prides itself on delivering world-class experiences through its owned venues and a prestigious client roster, focusing on enhancing event and hospitality offerings across the globe. Known for their commitment to innovation, excellence, and diversity, Oak View Group continually disrupts the sports and live entertainment industries by... Show More
Job Requirements
- minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
- demonstrated and verifiable track record of meeting projected costs
- professional appearance and presentation required
- knowledge of and skill in using computer software including MS Word, Excel and Outlook
- maintain a current Food Handler's card and alcohol service permit if required by state or local government
- working knowledge of employee scheduling in a hospitality environment
- ability to obtain and maintain certification in a nationally recognized sanitation program
- technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors in a variety of work situations
- active listening and effective communication skills
- ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- ability to assist others in developing needed skills for effective job performance
- ability to positively distribute responsibility to others to meet objectives and achieve desired results
- ability to recognize problems and to creatively and expeditiously find solutions
- ability to set priorities and use initiative, solid decision-maker
- ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- ability to be self-directed while working in a team-oriented environment
- ability to work a flexible schedule, able and willing to work nights, weekends and long hours
Job Qualifications
- minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
- demonstrated and verifiable track record of meeting projected costs
- professional appearance and presentation
- knowledge of and skill in using computer software including MS Word, Excel and Outlook
- maintain a current Food Handler's card and alcohol service permit if required by state or local government
- working knowledge of employee scheduling in a hospitality environment
- ability to obtain and maintain certification in a nationally recognized sanitation program
- technical proficiency and experience in food preparation methods
- ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
- active listening and effective communication skills
- ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
- ability to assist others in developing skills for effective job performance
- ability to distribute responsibility to meet objectives
- ability to recognize problems and creatively find solutions
- ability to set priorities, use initiative and make solid decisions
- ability to be detail-oriented, multi-task and prioritize in a changing environment
- ability to be self-directed while working in a team-oriented environment
- ability to work a flexible schedule including nights, weekends and long hours
Job Duties
- manage, develop and mentor staff of 35 full-time and part-time culinary employees including initiating employment actions such as hiring, firing and disciplining
- ensure event staff are aware of workplace expectations, provide on-going assistance, training and mentoring to event staff, promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff, reinforce procedures and practices, lead by example and provide constructive feedback
- ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and food storage procedures, inventory controls, purchasing procedures, kitchen security measures and waste control
- control labor costs through effective scheduling, cross-training and development of employees, monitor breaks and break documentation, approve break documentation
- ensure purchasing and preparation of all food products meet company standards of quality and consistency, develop menus, monitor production to meet recipe specifications, portion controls and kitchen timings, monitor all food served for appearance, temperature, sanitation and quality standards
- supervise all line setup, prep and breakdown activities, delegate tasks to line personnel
- coordinate storage, maintenance and repair of kitchen equipment
- coordinate delivery and setup of catered services and food service areas
- arrange and manage kitchen staff skills training and development including orientation of new employees, provide leadership and support to kitchen staff, build morale and encourage empowerment
- maintain a positive and compliant employee relations climate, staff, train, evaluate and counsel kitchen staff, promote communication with entire staff, rapidly solve problems
- ensure compliance with health, sanitation, safety and employment regulations by communicating and reinforcing standards and procedures
- maintain proper kitchen record keeping and administrative requirements including food inventories and invoicing
- organize employee work schedules, ensure appropriate coverage and enforce uniform policy
- promote teamwork through effective communication, follow through and goal setting, lead by example and provide thorough instruction
- oversee production of staff meals ensuring they are on time, healthy and substantial per meal calendar
Job Location
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