Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
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. The company prides itself on providing a comprehensive 360-degree solution set that supports an impressive portfolio of world-class owned venues and a prestigious client roster. These clients include some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the globe. OVG's expertise spans from the design and development of venues to managing day-to-day operations and delivering premium guest experiences, positioning itself at the forefront of this thriving and... Show More
Job Requirements
- Culinary degree or equivalent professional experience
- minimum of 3-5 years of experience as a Sous Chef or similar role in a high-volume environment
- ServSafe certification or equivalent
- ability to work flexible hours including nights, weekends, and holidays
- strong knowledge of culinary techniques and food safety
- proven leadership and team management skills
- proficiency with kitchen management software and point-of-sale systems
- excellent organizational and communication skills
- ability to maintain local health codes and sanitation HACCP
- ability to meet budgetary goals
- physical ability to stand and walk for extended periods and lift up to 50 pounds
Job Qualifications
- Minimum of 3-5 years of experience as a Sous Chef or similar role, preferably in a high-volume environment such as a stadium, hotel, or large restaurant
- culinary degree or equivalent professional experience
- strong knowledge of culinary techniques, food safety, and sanitation practices
- proven ability to lead and motivate a team
- excellent organizational and time-management skills
- ability to work in a fast-paced and demanding environment
- strong communication and interpersonal skills
- proficiency in kitchen management software and point-of-sale systems
- ServSafe certification or equivalent
- ability to work flexible hours including nights, weekends, and holidays
- must maintain local Health Codes and sanitation HACCP
- results oriented individual with the ability to meet required budgetary goals
- excellent organizational, planning, communication and inter-personal skills
- ability to undertake and complete multiple tasks
Job Duties
- Provides a two-way line of communication between BOH and FOH during events, expediting food to events
- enforces sanitation and quality controls of food standards for Club and Suites
- sets all kitchen guidelines are being followed by staff at all times
- responsible for delivering food and labor goals set by the General Manager and Executive Chef
- maintains proper inventory controls
- coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups and break downs are in line with event needs
- approach all encounters with guests and employees in a friendly and service-oriented manner
- always comply with OVG standards and regulations to encourage safe and efficient facility operations
- have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
- assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
- ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
- supervises and assists in the food preparation for Catering, as well as other departments as required, following specifications of Banquet Event Orders
- maintains the 'Clean as You Go' policy and is responsible for maintaining the sanitation and cleaning schedule of the kitchen
- supervise and assist with the breakdown of commissary kitchens, concession stands, concession spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCP regulations
- supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and standards
- performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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