Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $115,000.00 - $125,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services dedicated to the live event industry. As a company, OVG delivers an unmatched, 360-degree solution set for an exclusive collection of world-class venues including owned arenas, convention centers, music festivals, performing arts centers, and cultural institutions. With a client roster that features some of the most influential and highest attended venues on the planet, OVG is at the forefront of creating unforgettable live event experiences. The company thrives on innovation, diversity, and excellence, providing superior services that enhance guest engagement and operational effectiveness across... Show More
Job Requirements
- Culinary program degree
- Minimum 3 years hands-on culinary experience
- At least 2 years executive-level culinary management experience
- ServSafe certification
- Must comply with local health codes and HACCP sanitation
- Ability to meet budgetary goals
- Strong organizational, planning, communication, and interpersonal skills
- Capability to manage multiple tasks simultaneously
- Competence in computer skills
- Experience using and maintaining kitchen equipment
- Ability to train kitchen staff
- Strong analytical and math skills
- Proficient English communication skills
- Problem-solving abilities
- Customer service orientation
- Ability to work independently
- Flexibility to work irregular hours including nights, weekends, and holidays
- Creativity in culinary arts and food presentation
- Valid food handling, alcohol awareness certifications
- Ability to obtain non-gaming work card
Job Qualifications
- Culinary program degree, training and certification
- 3 or more years of hands-on experience
- 2 or more years of kitchen or culinary management experience at an executive level
- ServSafe certified
- Must maintain local health codes and sanitation HACCP
- Results oriented individual with ability to meet budgetary goals
- Excellent organizational, planning, communication and inter-personal skills
- Ability to undertake and complete multiple tasks
- Competent computer skills
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in use of kitchen equipment
- Strong analytical and mathematic skills related to culinary profession and food and beverage industry
- Strong communication skills and ability to read, write, and understand English
- Ability to quickly identify problems and resolve them
- Excellent customer service orientation
- Ability to work with limited supervision
- Ability to work irregular hours including nights, weekends, and holidays
- Creative with ability to create unique dining experiences
- Ability to be creative with food presentations and maintain quality product
- Serve-safe certified
- Valid SNHD food handling card
- Alcohol awareness or equivalent
- Ability to obtain a non-gaming work card (Sheriff's Card)
Job Duties
- Provide a two-way line of communication between back of house and front of house during events, expediting food to events
- Enforce sanitation and quality controls of food standards for all suites dining
- Ensure all kitchen guidelines are being followed by kitchen and service staff at all times
- Maintain proper inventory controls with the Sous Chef and perform end of month inventory
- Coordinate with the lead steward to ensure maintenance of all kitchen equipment and event set ups and break downs
- Manage the suites kitchens and pantry in partnership with the Senior Executive Chef
- Approach all encounters with guests and employees in a friendly and service-oriented manner
- Comply with OVG standards and regulations to encourage safe and efficient facility operations
- Have working knowledge of menus and preparation skills required to produce food according to facility standards
- Assist in controlling costs by maintaining food cost within budgeted guidelines
- Ensure completion of necessary food and station preparations prior to events
- Maintain high level of kitchen and knife skills
- Supervise and assist in food preparation for banquets and other departments following event orders
- Ensure banquet items are completed on time and verify event details with Food and Beverage Manager or Banquet Captain
- Maintain equipment expertise and train staff on kitchen tools and equipment
- Enforce clean as you go policy and maintain sanitation and cleaning schedule
- Supervise and assist with breakdown of kitchens and ensure proper storage and HACCP compliance
- Perform other duties as requested by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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