Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $32.00 - $38.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader in venue development, management, and premium hospitality services dedicated to the live event industry. The company provides a comprehensive, 360-degree solution set to a prestigious collection of world-class venues, including arenas, convention centers, music festivals, performing arts centers, and cultural institutions. With a vast client roster featuring some of the most attended and influential venues on the planet, OVG combines innovative operational strategies with superb management to create memorable experiences for guests and clients alike. Renowned for its commitment to excellence and inclusivity, OVG fosters a diverse workplace culture that encourages innovation... Show More
Job Requirements
- Minimum of 3 years culinary experience in a fast-paced kitchen
- Minimum of 2 years managing team members in a similar position
- High school diploma or equivalent GED required
- Ability to comply with health department and alcohol requirements
- Ability to obtain nationally recognized sanitation training certification
- Proficiency in computer software including MS Word, Excel, Outlook
- Open availability to work nights, weekends, and long hours
- Strong communication and active listening skills
- Ability to work independently and collaboratively
- Ability to prioritize tasks in a dynamic environment
Job Qualifications
- Minimum of 3 years culinary experience in a fast-paced kitchen
- Minimum of 2 years experience in a similar supervisory role
- High school diploma or equivalent GED required
- Prior culinary education preferred but not required
- Ability to maintain health department and alcohol regulatory compliance
- Proficiency in food preparation methods
- Strong interpersonal and communication skills
- Experience in staff training, motivation, and evaluation
- Ability to develop skills in others for effective job performance
- Capable of delegating responsibilities to meet objectives
- Strong problem-solving and decision-making abilities
- Detail-oriented and able to manage multiple priorities
- Self-directed and team-oriented
Job Duties
- Assist Executive Chef with kitchen record keeping and food inventory management
- Organize employee work schedules and ensure adequate kitchen coverage
- Assist in employee scheduling and attendance documentation
- Train, mentor, and provide ongoing support to kitchen staff
- Promote a positive and cooperative workplace environment
- Ensure consistency and quality in food production
- Monitor adherence to recipe specifications, portion control, and kitchen timing
- Oversee food appearance, temperature, sanitation, and quality standards
- Maintain workplace safety, sanitation, and health standards
- Support Executive Chef in planning and executing events and services
- Assist in inventory control and product rotation
- Perform other duties as assigned by the Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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