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 globally recognized leader in venue development, management, and premium hospitality services tailored for the live event industry. With an extensive portfolio of world-class venues, including arenas, convention centers, music festivals, performing arts centers, and prestigious cultural institutions, OVG offers a comprehensive, 360-degree service solution. Their client base includes some of the most influential and highly attended venues worldwide, making the company a pivotal player in shaping live entertainment experiences. Known for its innovation and commitment to excellence, Oak View Group continuously strives to elevate the standards of hospitality and service within the entertainment sector,... Show More
Job Requirements
- Minimum of 3 years culinary experience in fast paced kitchen
- Minimum of 2 years in a similar position with prior experience managing team members
- High school diploma or equivalent GED required
- Ability to maintain health department and alcohol requirements by state or county
- Ability to obtain nationally recognized sanitation training certification
- Knowledge of computer software including MS Word, Excel, Outlook
- Availability to work flexible schedule including nights, weekends, and long hours
- Strong interpersonal and communication skills
- Ability to direct, train, and motivate kitchen staff effectively
- Problem-solving skills and good decision-making ability
- Detail-oriented and capable of multi-tasking in a dynamic environment
- Self-directed with teamwork skills
Job Qualifications
- Minimum of 3 years culinary experience in a fast-paced kitchen
- Minimum of 2 years in a similar supervisory role managing team members
- High school diploma or equivalent GED required
- Prior culinary education preferred but not required
- Ability to maintain health department and alcohol regulations
- Proficient knowledge of food preparation methods
- Strong interpersonal skills to interact with diverse personalities
- Effective communication and active listening skills
- Ability to train, evaluate, motivate, coach, and counsel staff
- Skill in developing job performance skills in others
- Ability to delegate responsibility effectively
- Problem-solving and creative thinking skills
- Strong decision-making and prioritization abilities
- Detail-oriented with the capability to multi-task
- Self-direction while working in a team environment
- Flexible availability including nights, weekends, and long hours
- Proficiency with computer software including MS Word, Excel, and Outlook
- Ability to obtain nationally recognized sanitation training certification
Job Duties
- Assist Executive Chef with kitchen record keeping and administrative tasks including food inventories and ordering
- Organize employee work schedules ensuring appropriate coverage
- Assist in completion of employee schedules and attendance documentation within budget
- Provide ongoing assistance, training, and mentoring to kitchen staff
- Promote a positive, enthusiastic, and cooperative workplace by working alongside staff
- Ensure quality, consistency, and concept are maintained in food production
- Monitor food preparation for recipe adherence, portion control, and 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 with inventory control ensuring compliance with menu planning and product rotation
- Perform other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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