Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $22.00 - $25.00
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group is a globally recognized leader specializing in venue development, management, and premium hospitality services tailored for the live event industry. The company offers a comprehensive 360-degree solution encompassing world-class arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a robust portfolio of owned venues and a prestigious client roster, Oak View Group is synonymous with excellence and innovation within live events, striving to elevate experiences across the globe. They are committed to inclusivity and diversity, fostering environments where all employees can thrive and contribute to the company’s mission of disrupting and transforming the... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years of experience as line cook
- Culinary training preferred
- Possession of valid health and sanitation certification
- Ability to communicate effectively and follow instructions
- Ability to work standing and walking for extended periods
- Capacity to lift, carry, push or pull up to 100 lbs occasionally
- Comfortable working in a fast-paced indoor environment
Job Qualifications
- 2-3 years as line cook
- Prefer culinary training
- Health and Sanitation Card
- Ability to communicate and follow instructions
- Experience working in an indoor, fast-paced environment
Job Duties
- Provide guidance and direction for all day-to-day event operations
- Assist in the hiring, training, coaching, and development of banquet culinary staff
- Plan and manage the procurement, production, preparation, and presentation of food
- Ensure that all BOH operations adhere to proper safety and sanitation standards
- Understand and operate within cost guidelines and targets
- Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
- Work with the front of house team to ensure proper execution of events
- Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
- Ordering, receiving and proper rotation of food and kitchen goods
- Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef
- Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
- Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events
- Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
- Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
- Supporting Employee Partners and participating in daily and weekly management meetings
- Perform other tasks as needed or as directed
- Adhere to all company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, and oral instructions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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