Job Overview
Employment Type
Full-time
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, sick days, holidays)
Job Description
Oak View Group is a dynamic sports and entertainment company recognized for managing and developing world-class venues and events that captivate diverse audiences. As an industry leader, Oak View Group specializes in delivering memorable experiences by combining strategic venue management, innovative event programming, and superior guest services. Their commitment to excellence extends into all operational departments, including food and beverage services, where quality and guest satisfaction are primary goals. With a focus on creating a positive workplace culture and supporting the growth and development of their teams, Oak View Group ensures every event is executed flawlessly and every guest leaves... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 2-3 years kitchen management experience
- Valid Food Handler's card
- Ability to work flexible hours including nights and weekends
- Strong interpersonal and communication skills
- Ability to train and lead a diverse team
- Knowledge of food safety and sanitation standards
- Proficiency with computer software including MS Office
- Ability to obtain sanitation certification
- Physical ability to perform kitchen duties and manage a busy culinary environment
Job Qualifications
- Minimum 2-3 years kitchen management experience in a full service restaurant or events venue
- Demonstrated track record of achieving projected food costs
- Professional appearance and presentation
- Proficiency with MS Word, Excel, and Outlook
- Valid Food Handler's card and alcohol service permit if required
- Experience with employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Knowledge of food preparation methods and culinary techniques
- Effective interpersonal and communication skills
- Ability to train, motivate, evaluate and counsel staff
- Skills in delegation and problem solving
- Strong decision-making and prioritization abilities
- Ability to multi-task and work under pressure
- Self-directed and team-oriented work ethic
- Flexibility to work 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 and provide ongoing training and mentoring to promote a positive work environment
- Manage food cost controls through portion control, inventory management, purchasing procedures, and waste control
- Control labor costs through effective scheduling, cross-training and break monitoring
- Oversee purchasing and preparation of food products maintaining quality, consistency, and adherence to menu standards
- Supervise kitchen line setup, preparation, and breakdown activities
- Coordinate kitchen equipment maintenance and repair to ensure operational readiness
- Manage delivery and setup of catered services and food service areas
- Arrange and conduct staff skills training and departmental orientation for new employees
- Maintain employee relations ensuring staffing, training, evaluation and counseling meet compliance and morale standards
- Ensure compliance with health, sanitation, safety, and employment regulations
- Handle kitchen record keeping, food inventories, invoicing, and staff scheduling
- Promote teamwork through communication, goal setting and leadership
- Oversee staff meal production ensuring meals are timely, healthy, and substantial
Job Location
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