Job Overview
Employment Type
Temporary
Hourly
Internship
Consulting
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $130,000.00 - $150,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services specifically designed for the live event industry. The company offers an unmatched 360-degree solution set for a diverse collection of world-class owned venues. Their esteemed client roster includes some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the globe. Known for creating and managing venues that provide exceptional experiences for millions of attendees, Oak View Group continually sets the standard for excellence in this dynamic industry. With a commitment to innovation, operational excellence, and a... Show More
Job Requirements
- Bachelor's degree or equivalent experience in culinary arts or hospitality management
- five or more years of senior kitchen leadership experience
- ServSafe Manager certification
- strong computer literacy and administrative skills
- ability to lead large teams
- fluency in English
- excellent communication and interpersonal skills
- flexibility to work evenings, weekends, and holidays
- ability to manage budgets and financial reporting
- commitment to health, safety, and food safety standards
- strong organizational skills
- availability for variable event-driven schedules
- compliant with COVID-19 mandatory vaccination policy unless exempt
- ability to work independently and in a team
Job Qualifications
- Proven track record of achieving and exceeding operational targets in food service management or fast-paced retail environments
- five or more years of senior kitchen leadership in multi-faceted venues
- advanced administrative and computer skills
- strong budget and report writing abilities
- ability to lead a team of more than 40 people
- fluency in written and spoken English, Spanish a plus
- ability to write creative and profitable menus
- ServSafe Certified - Manager Level
- strong people management and communication skills
- excellent planning, time management, and organizational skills
- flexibility with work shifts including weekends and holidays
- proactive and team-oriented working approach
- ability to meet deadlines under pressure
- punctuality and reliability
- capability to work independently and collaboratively
- strong interest in food development and trends
- ability to positively influence others' actions and decisions
Job Duties
- Manage all food ordering and stock rotation, including the preparation of weekly and monthly reporting (inventory, labor, and COGS)
- construct and maintain an effective operational structure and build strong relationships with logistical partners to ensure timely delivery of products
- allocate and manage time efficiently to cover all operational, administrative, and trend-related aspects across all museum outlets including kitchen budgets, cost of sales, staffing schedules, and Profit & Loss reporting
- introduce logistical operational delivery solutions to efficiently provide food service to multiple floors or areas
- implement and collate Standard Operating Procedures (SOPs) and recipes for kitchen procedures
- compile staffing schedules aligning with budget requirements
- undertake daily debriefings with key kitchen staff and attend leadership meetings
- maintain high levels of food hygiene, HACCP, Health & Safety, and Food Safety compliance
- actively participate in monthly Health & Safety meetings and audits
- provide accurate follow-up communication regarding action plans
- develop and approve menu changes and new dishes in collaboration with senior management
- adhere to sustainability principles in menu development
- complete and review costs of menu changes and daily specials
- maintain and update recipe databases
- conduct menu engineering and frequent quality checks
- maintain budgets and manage costs including food purchasing and labor
- monitor ingredient pricing and menu costing
- minimize food wastage and over-ordering
- liaise with Procurement Manager on suppliers and product baskets
- approve invoices and manage budget reports
- supervise and motivate kitchen and BOH staff
- ensure Health & Safety and Food Safety training
- conduct staff inductions
- achieve set KPIs for financial management, guest satisfaction, safety, sustainability, and staff engagement
Job Location
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