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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, renowned for its comprehensive platform that includes venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG has quickly established itself as a driving force in the live entertainment industry, serving a diverse client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With a commitment to excellence and innovation, OVG operates seven world-class owned venues and works with a variety of partners to create unforgettable experiences for audiences worldwide.... Show More
Job Requirements
- Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software including MS Word, Excel, Outlook
- Maintains a current Food Handler’s card and alcohol service permit if required
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to interact positively with diverse personalities including co-workers, subordinates, guests, and purveyors
- Maintain flexibility to work evenings, weekends, and extended hours
- Ability to prioritize multiple tasks in a fast-paced environment
- Strong interpersonal and communication skills
- Ability to work independently and in a team
- Must be available to work variable event-driven schedule
- Professional presentation and punctuality
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software including MS Word, Excel, Outlook
- Maintains a current Food Handler’s card and alcohol service permit if required
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to interact positively with diverse personalities including co-workers, subordinates, guests, and purveyors
- Develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling
- Support team members in building job performance skills
- Delegate responsibilities effectively to achieve objectives
- Identify problems quickly and implement creative solutions
- Demonstrate strong prioritization, initiative, and sound decision-making
- Maintain attention to detail while managing multiple priorities in a fast-paced environment
- Work independently and contribute positively within a collaborative team environment
- Maintain flexibility to work evenings, weekends, and extended hours as needed
Job Duties
- Manage, develop, and mentor staff of full-time and part-time culinary employees, including hiring, firing, and disciplining
- Ensure event staff are aware of workplace expectations and provide ongoing assistance, training, and mentoring
- Promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff
- Reinforce procedures and practices through repetition, lead by example, and provide ongoing constructive feedback
- Ensure budgeted food percentages are achieved through portion controls, kitchen timings, inventory rotation, receiving, food storage, purchasing, kitchen security, and waste control
- Control labor costs through effective scheduling, cross-training, and employee development
- Monitor breaks and break documentation and approve daily break records
- Ensure purchasing and preparation of food meet OVG’s quality and consistency standards
- Develop menus maintaining quality, consistency, and style of concept
- Monitor food production according to recipe specifications, portion controls, and timings
- Ensure food served meets appearance, temperature, sanitary, and quality standards
- Supervise line setup, prep, and breakdown activities
- Coordinate storage, maintenance, and repair of kitchen equipment
- Coordinate delivery and setup of catered services and food service areas
- Arrange and manage kitchen staff skills training and employee orientation
- Provide leadership and build morale to encourage staff empowerment
- Maintain a positive and compliant employee relations climate
- Handle staffing, training, evaluation, and counseling of kitchen staff
- Promote support and communication with entire staff and front-of-house
- Rapidly solve problems
- Ensure compliance with health, sanitation, safety, and employment regulations
- Maintain kitchen record keeping including food inventories and invoicing
- Organize employee work schedules and enforce uniform policy
- Promote teamwork through effective communication and goal setting
- Lead by example to ensure quality management of product, service, and philosophy
- Oversee production of staff meals ensuring they are timely, healthy, and substantial
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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