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) Plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is a prominent global leader in venue development, management, and premium hospitality services tailored specifically for the live event industry. The company offers a comprehensive, 360-degree solution suite for an impressive portfolio of world-class owned venues alongside a distinguished client roster, which includes the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions across the globe. This makes OVG a unique and dynamic player dedicated to delivering unparalleled experiences in live entertainment, with a strong commitment to excellence in its operational and hospitality services.
As part of the Oak... Show More
As part of the Oak... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 5 years relevant kitchen management experience
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Ability to work flexible hours including nights, weekends and holidays
- Knowledge of food safety and sanitation regulations
- Valid Food Handler's card and alcohol service permit if applicable
- Proficient with scheduling and inventory management
- Ability to handle multiple tasks efficiently
- Professional appearance and demeanor
Job Qualifications
- Minimum 5-7 years kitchen management experience in a full service events venue
- Demonstrated ability to meet projected costs
- Professional appearance and presentation
- Computer proficiency including MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Skilled in employee scheduling in hospitality
- Ability to maintain nationally recognized sanitation certification
- Technical knowledge of food preparation methods
- Strong interpersonal and communication skills
- Ability to train, evaluate, motivate and counsel staff
- Ability to prioritize, multitask and work independently
- Flexible availability including nights and weekends
Job Duties
- Manage, develop and mentor culinary staff including hiring and firing
- Provide ongoing assistance, training and mentoring to event staff
- Maintain budgeted food cost percentages through controls and procedures
- Schedule kitchen staff and monitor labor costs and breaks
- Oversee purchasing and preparation of food products to meet quality standards
- Develop menus and ensure quality and consistency
- Monitor food production and presentation standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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