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
Oak View Group is a global leader specializing in venue development, management, and premium hospitality services for the live event industry. With extensive expertise and an unmatched 360-degree solution set, Oak View Group manages a prestigious collection of world-class owned venues and partners with influential, high-attendance arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The company’s commitment to operational excellence, innovative venue management, and delivering superior guest experiences has firmly positioned it as an industry pioneer. Oak View Group emphasizes a dynamic, inclusive, and team-oriented environment, fostering growth and inclusivity in the live event and hospitality... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- 5-7 years of relevant kitchen management experience
- Valid Food Handler's card
- Ability to work flexible schedules including evenings and weekends
- Proficient computer skills including MS Office
- Strong leadership and communication skills
- Ability to maintain high standards of food safety and sanitation
- Ability to manage staff and labor costs effectively
- Physical ability to perform kitchen duties
- Ability to work in a fast-paced event-driven environment
- Must maintain professional appearance
- Excellent interpersonal skills
- Ability to follow company policies
Job Qualifications
- Minimum of 5-7 years kitchen management experience in a full service events venue
- Demonstrated track record of meeting projected food costs
- Professional appearance and presentation
- Proficient in MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Experience with employee scheduling in hospitality
- Ability to obtain and maintain sanitation certification
- Knowledge of food preparation methods
- Strong interpersonal and communication skills
- Ability to train, motivate and develop staff
- Ability to distribute responsibilities effectively
- Problem-solving and decision-making skills
- Detail-oriented and able to multitask
- Self-directed and team-oriented
- Flexible to work nights, weekends and long hours
Job Duties
- Manage, develop and mentor a culinary team of 35 employees including hiring and discipline
- Provide ongoing training and mentoring to event staff to promote a positive work environment
- Ensure budgeted food costs are achieved through control measures including portion control and inventory management
- Control labor costs through effective scheduling and cross-training of kitchen staff
- Oversee purchasing and preparation of food products to maintain quality standards
- Develop menus ensuring quality, consistency and style
- Monitor food production to meet recipe specifications and portion control
- Supervise line set-up, prep and breakdown activities
- Delegate tasks to kitchen staff during service
- Coordinate maintenance and repair of kitchen equipment
- Manage delivery and set-up of catered services
- Arrange staff training and orientation
- Maintain positive employee relations and compliance
- Manage staff scheduling and attendance
- Foster teamwork and effective communication among kitchen staff
- Ensure compliance with health, safety and sanitation regulations
- Maintain kitchen records including food inventories and invoicing
- Oversee production of staff meals
- Rapidly solve problems and interact positively with front of house staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: