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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $18.00 - $24.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Health Insurance
Paid Time Off
Employee Discounts
Job Description
Oak View Group (OVG) is a global leader specializing in premium live entertainment infrastructure and services, establishing itself as an influential force within the sports, music, and live event industries. Founded in 2015, the company has rapidly expanded its scope to encompass a comprehensive platform that includes venue development, venue management, hospitality, and sponsorship sales. OVG's portfolio boasts ownership and management of seven world-class venues and an impressive client roster featuring iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions that span four continents. With its innovative approach, OVG plays a crucial role in shaping the... Show More
Job Requirements
- High school diploma or equivalent
- previous cooking experience preferred
- ability to work flexible hours including weekends and holidays
- strong attention to detail and ability to follow recipes exactly
- physical capability to stand for extended periods
- effective communication skills
- ability to work under pressure in a fast-paced environment
- comply with all food safety regulations
- valid food handling certificate if required by law
Job Qualifications
- Previous cook or prep cook experience highly preferred
- able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef 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 valid food handling certificate if required by state and federal regulations
- ServSafe preferred
Job Duties
- Prepare and cook menu items according to recipes, portion standards, and plating guidelines
- maintain cleanliness and organization of the work space before, during and after service
- follow proper food handling, sanitation, and safety procedures at all times
- monitor food quality, temperature, and appearance
- consult with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption
- adapt to menu changes, specials, and service demands
- show demonstrated ability to meet the company standard for excellent attendance
- report any maintenance required for kitchen equipment
- communicate effectively with chefs and teammates during service
- minimize waste and properly label, store and rotate products
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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