Job Overview
Compensation
Type:
Salary
Rate:
Range $115,000.00 - $130,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
11 holidays
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services dedicated to the live event industry. Known for delivering an unmatched, comprehensive 360-degree solution set, Oak View Group manages a prestigious portfolio that includes some of the world’s most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions. Their service excellence spans the ownership and operational management of world-class venues, successfully connecting communities and enhancing the experiences of millions of guests annually through innovative design and operation strategies. The company prides itself on its commitment to quality, safety, and... Show More
Job Requirements
- Minimum of 2-3 years kitchen management experience
- Proven ability to meet projected food costs
- Maintain professional appearance
- Use computer software including MS Word, Excel and Outlook
- Hold a current Food Handler's card and alcohol service permit if needed
- Knowledge of employee scheduling in hospitality
- Obtain and maintain sanitation certification
- Possess strong technical food preparation skills
- Excellent interpersonal and communication abilities
- Ability to train and develop staff
- Strong problem-solving and decision-making skills
- Detail-oriented and capable of multi-tasking
- Self-motivated and team player
- Availability to work nights, weekends and extended hours
Job Qualifications
- Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue
- Demonstrated verifiable track record of meeting projected costs
- Professional appearance and presentation
- Knowledge and skill using computer software including MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain sanitation certification
- Technical proficiency and knowledge of food preparation methods
- Ability to interact positively 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 skill development
- Ability to distribute responsibility to meet objectives
- Creative and expeditious problem-solving skills
- Strong decision-making and prioritization skills
- Ability to multi-task and prioritize in changing environments
- Self-directed while working in a team-oriented atmosphere
- Flexible schedule with availability to work nights, weekends and long hours
Job Duties
- Manage, develop and mentor staff of 35 full-time and part-time culinary employees including hiring, firing and disciplining
- Ensure event staff are aware of workplace expectations, provide ongoing assistance, training and mentoring, promote a positive workplace environment, lead by example and provide constructive feedback
- Achieve budgeted food percentages through portion controls, kitchen timings, inventory rotation, receiving and storage procedures, purchasing and waste control
- Control labor costs through scheduling, cross-training and monitoring breaks, approve break documentation
- Ensure purchasing and preparation of food products meet quality and consistency standards
- Develop menus maintaining quality, consistency and style
- Monitor food production to meet recipe specifications, portion controls and kitchen timings
- Monitor all food served for appearance, temperature, sanitation and quality
- Supervise line setup, prep and breakdown activities, delegate tasks to line personnel
- Coordinate maintenance and repair of kitchen equipment
- Manage delivery and setup of catered services and food service areas
- Arrange and manage kitchen staff skills training including orientation
- Provide leadership, build morale, encourage staff empowerment
- Maintain positive and compliant employee relations, handle staffing, training and evaluation
- Promote staff communication, interact positively with front of house, solve problems rapidly
- Ensure compliance with health, sanitation, safety and employment regulations
- Maintain kitchen record keeping including food inventories and invoicing
- Organize employee schedules ensuring coverage and uniform compliance
- Promote teamwork through communication, goal setting and follow through
- Lead by example to maintain quality management of product, service and philosophy
- Oversee production of staff meals ensuring timely, healthy and substantial offerings
Job Location
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