Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $115,000.00 - $125,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligible
Job Description
Oak View Group is a global powerhouse in venue development, management, and premium hospitality services tailored exclusively for the live event sector. Renowned for offering an unparalleled 360-degree solution, Oak View Group oversees a collection of world-class owned venues and collaborates with a distinguished client roster which includes some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group's leadership role in the industry is driven by its commitment to excellence, innovation, and continuous elevation of guest experiences. By integrating cutting-edge technology, operational expertise, and a customer-centric approach, the... Show More
Job Requirements
- Culinary program degree
- 3 or more years of hands-on culinary experience
- 2 or more years of executive kitchen/culinary management experience
- ServSafe Certification
- Must maintain local health codes and HACCP sanitation standards
- Ability to meet budgetary goals
- Excellent organizational and communication skills
- Competent computer skills
- Ability to use and train on kitchen equipment
- Strong analytical and math skills
- Strong English communication skills
- Ability to interact with all staff levels
- Problem-solving skills
- Ability to multitask
- Strong customer service orientation
- Ability to work independently
- Availability for irregular hours, including nights, weekends, and holidays
- Creativity in food preparation and presentation
- Valid SNHD food handling card
- Alcohol Awareness certification or equivalent
- 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/culinary management experience at an executive level
- ServSafe Certified
- Must maintain local health codes and sanitation HACCP
- Results oriented individual with the ability to meet required 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 the use of basic food service and kitchen equipment
- Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
- Strong communication skills and the ability to read, write, and understand English
- Ability to interact with all levels of staff
- Ability to quickly identify problems and resolve them
- Excellent organizational and planning skills
- Strong customer service orientation
- Excellent communication and interpersonal skills
- Ability to work with limited supervision
- Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
- Creative and ability to create unique dining experiences
- Ability to be creative with food presentations and maintain a quality product
- Must maintain local health codes and sanitation
- Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)
- Serve-safe certified
- Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain a non-gaming work card (Sheriff's Card)
Job Duties
- Provides a two-way line of communication between BOH and FOH during events, expediting food to events
- Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining
- Ensures all kitchen guidelines are being followed by kitchen and service staff at all times
- Maintains proper inventory controls with the Sous Chef, end of month inventory
- Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
- Responsible for 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
- Always 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 as determined by the Senior Executive Chef
- Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
- Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders
- Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders
- Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
- Expertise with all familiar kitchen tools and equipment to include: electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment
- Maintains the Clean as You Go policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
- Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations
- Performs other duties as requested by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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