Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $18.00 - $22.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, known for its comprehensive platform that encompasses venue development, venue management, hospitality, and sponsorship sales. Founded in 2015, OVG has established itself as a powerhouse in the live entertainment world with a portfolio that includes seven world-class owned venues and a client base of some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This extensive reach highlights OVG's influential role in shaping memorable live events globally through cutting-edge venue solutions and exceptional service offerings.
Within this innovative and dynamic company, the Kitchen Lead position is a crucial role responsible for overseeing the culinary operations in a fast-paced, event-driven environment. The Kitchen Lead ensures the delivery of high-quality food and beverage by following the company’s stringent standards and recipes, contributing to the overall guest experience. This role involves preparing and cooking a diverse range of menu items such as meats, soups, and sauces. Furthermore, the Kitchen Lead supervises kitchen staff, coordinating tasks and providing essential training to foster a skilled and efficient team.
This position is based at Keesler Federal Park in Biloxi, Mississippi, a premier baseball venue that opened in 2015 and hosts the Double-A Biloxi Shuckers. Known for its scenic views and modern amenities, the park is a hub of excitement and entertainment where this role plays a vital part in maintaining the high standard of food service. The Kitchen Lead will assist with managing food and labor costs, conduct inspections to uphold cleanliness and safety standards, and collaborate with executive culinary leadership to plan menus and inventory. The role demands excellent attendance and flexibility to work scheduled events. Compensation for this position is hourly, ranging from $18.00 to $22.00 and includes part-time benefits such as a 401(k) savings plan with matching contributions. This role remains open until August 21, 2026.
As part of OVG, the Kitchen Lead will join a company dedicated to inclusivity and diversity, which drive innovation and workplace excellence. OVG prides itself on creating environments that celebrate diverse cultures and voices while fostering a cooperative and respectful work atmosphere. The company is committed to equal employment opportunity and ensures a non-discriminatory hiring process for all employees and applicants based on legally protected classifications. This role offers a unique opportunity to work with a world-renowned group, growing professional skills and contributing to unforgettable live entertainment experiences.
Within this innovative and dynamic company, the Kitchen Lead position is a crucial role responsible for overseeing the culinary operations in a fast-paced, event-driven environment. The Kitchen Lead ensures the delivery of high-quality food and beverage by following the company’s stringent standards and recipes, contributing to the overall guest experience. This role involves preparing and cooking a diverse range of menu items such as meats, soups, and sauces. Furthermore, the Kitchen Lead supervises kitchen staff, coordinating tasks and providing essential training to foster a skilled and efficient team.
This position is based at Keesler Federal Park in Biloxi, Mississippi, a premier baseball venue that opened in 2015 and hosts the Double-A Biloxi Shuckers. Known for its scenic views and modern amenities, the park is a hub of excitement and entertainment where this role plays a vital part in maintaining the high standard of food service. The Kitchen Lead will assist with managing food and labor costs, conduct inspections to uphold cleanliness and safety standards, and collaborate with executive culinary leadership to plan menus and inventory. The role demands excellent attendance and flexibility to work scheduled events. Compensation for this position is hourly, ranging from $18.00 to $22.00 and includes part-time benefits such as a 401(k) savings plan with matching contributions. This role remains open until August 21, 2026.
As part of OVG, the Kitchen Lead will join a company dedicated to inclusivity and diversity, which drive innovation and workplace excellence. OVG prides itself on creating environments that celebrate diverse cultures and voices while fostering a cooperative and respectful work atmosphere. The company is committed to equal employment opportunity and ensures a non-discriminatory hiring process for all employees and applicants based on legally protected classifications. This role offers a unique opportunity to work with a world-renowned group, growing professional skills and contributing to unforgettable live entertainment experiences.
Job Requirements
- Professional training through culinary education or working in a fast-paced fine dining restaurant or catering facility
- previous experience working in a supervisory capacity in a kitchen
- ability to supervise kitchen staff
- able to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer, and chef's knife
- ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner
- ability to work well in a team-oriented, fast-paced, event-driven environment
- possess a valid food handling certificate if required by state and federal regulations
Job Qualifications
- Professional training through culinary education or working in a fast-paced fine dining restaurant or catering facility
- previous experience working in a supervisory capacity in a kitchen
- ability to supervise kitchen staff
- able to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer, and chef's knife
- ability to communicate with employees, co-workers, volunteers, management staff, and guests clearly and respectfully
- ability to work well in a team-oriented, fast-paced, event-driven environment
- possess a valid food handling certificate if required by state and federal regulations
Job Duties
- Coordinate and supervise the work of kitchen staff
- display knowledge of culinary preparation skills and teach others proper preparation and food presentation
- assist in the control of food and labor costs
- conduct regular inspections of all locations to ensure cleanliness and maintenance meet company standards
- assist with monthly inventory
- provide high-quality, fresh food products in a timely manner for delivery to guests
- prepare hot and cold foods following company recipes and portioning requirements
- participate as a team player with specific responsibilities related to preparation, excellent service, and delivery of product
- report any maintenance required for kitchen equipment
- maintain sanitation, health, and safety standards in work areas
- observe and test foods to ensure proper cooking
- portion, arrange, and garnish food plates for delivery to guests
- consult with Executive Chef and Sous Chef to plan menus and estimate expected food consumption
- demonstrate ability to meet the company standard for excellent attendance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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