Job Overview
Compensation
Type:
Salary
Rate:
Exact $60,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
sick days
vacation days
Holidays
Job Description
Oak View Group is recognized globally as a leader in venue development, management, and premium hospitality services tailored specifically for the live event industry. With a comprehensive suite of services, Oak View Group manages an impressive portfolio of world-class venues including arenas, convention centers, music festivals, performing arts centers, and cultural institutions. They serve some of the most influential and highest-attended events on the planet, ensuring that every experience is executed to the highest standards through a 360-degree solution approach. Oak View Group's commitment to excellence is reflected in their innovative venue design, operational efficiency, and guest-focused hospitality offerings that... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years experience managing a culinary team in a hospitality or event venue
- Valid Food Handler's card
- Knowledge of food safety and sanitation regulations
- Proficiency with computer software including MS Office
- Ability to work flexible hours including nights, weekends and holidays
- Strong leadership and interpersonal skills
- Ability to coach, train and develop staff
- Excellent communication skills
- Ability to manage budgets and control food and labor costs
- Must be detail-oriented and organized
- Ability to work in fast-paced environment
- Willingness to travel to other venues during off-season
Job Qualifications
- Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
- Proven track record of meeting projected food cost targets
- Professional appearance and presentation
- Proficiency in MS Word, Excel and Outlook
- Valid Food Handler's card and alcohol service permit if required
- Experience with employee scheduling in hospitality
- Certification in a nationally recognized sanitation program or ability to obtain it
- Technical knowledge of food preparation methods
- Strong communication and active listening skills
- Ability to train, coach and develop culinary staff
- Capacity to interact positively with diverse personalities
- Problem-solving skills and ability to set priorities
- Detail-oriented with strong multitasking and decision-making abilities
- Ability to work independently and in team settings
- Flexible availability including nights, weekends and travel during off-season
Job Duties
- Manage, develop and mentor a culinary team including hiring and disciplinary actions
- Provide ongoing training and support to kitchen staff promoting a cooperative work environment
- Control food costs through portion control, inventory management and purchasing procedures
- Schedule kitchen staff effectively to control labor costs and ensure proper coverage
- Oversee food preparation ensuring quality, consistency, and adherence to recipe specifications
- Enforce health, safety, and sanitation standards throughout the kitchen operations
- Maintain kitchen equipment operational readiness and oversee catering setup as needed
- Coordinate staff training, evaluations and counsel kitchen personnel for optimal performance
- Foster teamwork and communication between kitchen staff and front of house employees
- Monitor and approve kitchen record keeping including food inventories and invoicing
- Organize staff schedules ensuring compliance with venue policies and adequate kitchen coverage
- Lead by example promoting high standards of product, service and operational philosophy
- Ensure timely production of staff meals and compliance with meal schedules
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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