Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
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 leader in the live entertainment and venue management industry, committed to delivering exceptional guest experiences through a diverse portfolio of sports and entertainment venues. Known for innovation and excellence, Oak View Group brings together seasoned professionals who strive to foster a positive and productive workplace environment while driving operational success. Their venues host a wide variety of events, ranging from concerts and sports events to conferences and large-scale social gatherings, emphasizing a commitment to quality service, guest satisfaction, and sustainable business growth.
The role of the Executive Chef at Oak View Group is a piv... Show More
The role of the Executive Chef at Oak View Group is a piv... Show More
Job Requirements
- High school diploma or equivalent
- 3-5 years kitchen management experience
- Valid Food Handler's card
- Experience with food cost control and budgeting
- Ability to work a flexible schedule including nights and weekends
- Strong leadership and interpersonal skills
- Proficiency in Microsoft Office
- Ability to train and supervise staff
- Knowledge of health, safety and sanitation regulations
- Excellent communication skills
- Ability to work under pressure and solve problems promptly
Job Qualifications
- Minimum 3-5 years kitchen management experience in a full service restaurant or events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficient in computer software including MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Ability to obtain sanitation certification
- Strong technical knowledge of food preparation methods
- Effective communication and active listening skills
- Experience in staff training, evaluation and motivation
- Ability to develop others' skills for job performance
- Effective delegation and problem-solving skills
- Strong decision-making and priority setting skills
- Detail-oriented with ability to multitask and prioritize
- Self-directed working style in a team environment
- Flexible to work nights, weekends and long hours
Job Duties
- Manage, develop and mentor culinary staff including hiring, firing and disciplining
- Provide ongoing training, coaching and mentoring to event staff
- Promote a positive and cooperative workplace environment by working alongside staff
- Control food costs through portion control, inventory rotation and purchasing procedures
- Schedule kitchen staff efficiently to control labor costs and monitor breaks
- Ensure all food purchasing and preparation meets company quality and consistency standards
- Develop menus maintaining quality and concept style
- Monitor food preparation ensuring recipe specifications and portion controls are met
- Oversee food appearance, temperature, sanitation and quality standards
- Supervise line set-up, prep and breakdown activities
- Delegate tasks during service to line personnel
- Coordinate kitchen equipment storage, maintenance and repair
- Manage delivery and setup of catered services
- Arrange and conduct kitchen staff training including new employee orientation
- Build morale and encourage staff empowerment
- Maintain positive and compliant employee relations
- Staff scheduling, training, evaluation and counseling
- Support communication and teamwork across kitchen and front-of-house staff
- Solve operational problems swiftly
- Ensure compliance with health, sanitation, safety and employment regulations
- Maintain kitchen records including inventories and invoicing
- Organize employee work schedules and enforce uniform policies
- Promote teamwork through communication and goal setting
- Lead by example to ensure quality management of product and service
- Oversee production of staff meals ensuring timeliness and nutrition
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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