Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Harbor Park and Scope Arena are prominent event venues operated under the Oak View Group umbrella, known for hosting a variety of highly attended events such as concerts, sports games, and large corporate gatherings. The venues play a key role in delivering exceptional food and beverage services to a dynamic and diverse range of guests, contributing significantly to the overall event experience and customer satisfaction. Oak View Group prides itself on excellence in venue management, emphasizing quality, efficiency, and outstanding guest service across all facets of their operations. The company fosters a culture of professionalism, teamwork, and continuous improvement, creating... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- 5-7 years of kitchen management experience in event or hospitality setting
- current Food Handler's card
- ability to work flexible schedules including nights and weekends
- strong leadership and communication skills
- knowledge of food safety and sanitation regulations
- proficiency with MS Office
- ability to manage budgets and control costs
- experience in staff training and development
- professional appearance and demeanor
- ability to multitask and problem-solve under pressure
- ability to maintain compliance with health and safety standards
Job Qualifications
- Minimum of 5-7 years kitchen management experience in a full service events venue
- demonstrated and verifiable track record of meeting projected costs
- professional appearance and presentation
- knowledge of computer software including 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 and maintain certification in nationally recognized sanitation program
- technical proficiency in food preparation methods
- ability to positively interact with diverse personalities
- active listening and effective communication skills
- ability to develop staff through training evaluation motivation coaching and counseling
- ability to assist others in skill development
- ability to distribute responsibility to meet objectives
- ability to recognize problems and find solutions creatively and promptly
- ability to set priorities and make decisions
- detail-oriented multitasking and prioritizing in changing environments
- self-directed while team-oriented
- flexible schedule including nights weekends and long hours
Job Duties
- Manage develop and mentor culinary staff
- initiate employment actions such as hiring dismissing and disciplining staff
- ensure event staff awareness of workplace expectations provide ongoing assistance training and mentoring
- control food costs through portion controls inventory and purchasing procedures
- schedule kitchen staff monitor breaks and approve documentation
- develop menus ensuring quality consistency and style
- monitor food preparation to meet recipe specifications portion controls and kitchen timings
- oversee appearance temperature sanitation and quality standards of all food served
- supervise line set up prep and breakdown activities
- delegate tasks during service
- coordinate kitchen equipment maintenance and repair
- manage delivery and setup of catered services
- organize staff training and orientation
- provide leadership support and promote staff morale
- maintain positive compliant employee relations
- evaluate and counsel kitchen staff
- promote communication and teamwork among staff
- interact positively with front of house staff
- solve problems rapidly
- ensure compliance with health sanitation safety and employment regulations
- maintain kitchen records including food inventories and invoicing
- organize work schedules and enforce uniform policy
- lead by example through quality management of product service and philosophy
- oversee staff meal production per meal calendar
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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