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
sick days
Holidays
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services for the live event industry. With a comprehensive, 360-degree solution set, Oak View Group manages a collection of world-class owned venues and serves an impressive client roster that includes the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions across the globe. Known for its commitment to excellence and innovation, Oak View Group provides unparalleled service to enhance the live event experience for millions of guests annually.
Oak View Group is currently seeking an experienced Executive... Show More
Oak View Group is currently seeking an experienced Executive... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 5-7 years of kitchen management experience in a full service events venue
- Current Food Handler's card
- Alcohol service permit if required by state or local laws
- Proven experience in managing food costs and labor scheduling
- Proficiency in MS Word, Excel and Outlook
- Ability to work variable event-driven schedule including evenings and weekends
- Strong leadership and interpersonal skills
- Ability to maintain high standards of food safety, sanitation and kitchen operations
- Physical ability to oversee kitchen operations and stand for extended periods
- Open availability and professional presentation
- Strong problem-solving skills
- Excellent communication skills
- Ability to train and mentor large culinary teams
- Flexible and adaptable to changing work environments
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 a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency 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 delegate responsibility to meet objectives
- Ability to recognize problems and find creative solutions
- Ability to set priorities and use initiative
- Detail-oriented, multi-tasking and prioritization skills in a changing environment
- Self-directed while working in a team environment
- Flexible to work nights, weekends and long hours
Job Duties
- Managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining
- Ensuring event staff are aware of workplace expectations and providing ongoing assistance, training and mentoring
- Controlling food costs through portion controls, kitchen timings, food inventory rotation, receiving and storage procedures, inventory controls, purchasing procedures, kitchen security, and waste control
- Controlling labor costs through effective scheduling, cross-training, and monitoring breaks
- Ensuring purchasing and preparation meet quality and consistency standards
- Developing menus to maintain quality, consistency, and style
- Monitoring food preparation, recipe specifications, and portion controls
- Monitoring food appearance, temperature, sanitary and quality standards
- Supervising line setup, prep, and breakdown activities
- Delegating tasks to line personnel
- Coordinating kitchen equipment maintenance and repair
- Coordinating delivery and setup of catered services
- Arranging staff skills training and orientation
- Providing leadership and support to kitchen staff
- Maintaining positive employee relations
- Staffing, training, evaluating, and counseling kitchen staff
- Promoting communication and teamwork
- Interacting positively with front of house staff
- Rapidly solving problems
- Ensuring compliance with health, sanitation, safety and employment regulations
- Maintaining kitchen record keeping and food inventories
- Organizing employee schedules and enforcing uniform policy
- Promoting teamwork and goal setting
- Leading by example for quality management
- Overseeing production of staff meals
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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