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 is a global leader specializing in venue development, management, and premium hospitality services specifically tailored for the live event industry. Renowned for offering a comprehensive 360-degree solution set, Oak View Group manages a prestigious collection of world-class owned venues and a diverse client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the world. As an innovative force in the industry, Oak View Group is dedicated to creating exceptional experiences through its robust infrastructure, experienced team, and commitment to operational excellence.
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Job Requirements
- Minimum of 3-5 years of experience as a sous chef or similar role
- 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
- Ability to meet required budgetary goals
- Excellent organizational, planning, communication and inter-personal skills
- Ability to undertake and complete multiple tasks
- Ability to use and maintain basic food service and kitchen equipment
- Ability to train others in the use of basic food service and kitchen equipment
- Strong analytical and mathematic skills related to the culinary profession and food and beverage industry
- Ability to quickly identify problems and resolve them
- Ability to work with limited supervision
- Ability to work irregular hours as dictated by the event schedule including nights, weekends and holidays
- Must possess valid SNHD health card, Tam alcohol card, Sheriffs card
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
- Ensures banquet items are completed on time and checks with Director of Suites or Director of Clubs for time, cover count or any other changes
- Maintains the "Clean as You Go" policy
- Be responsible for maintaining the sanitation and cleaning schedule of the kitchen
- Keeps all storage areas neat, orderly, and clean
- 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
We didn't receive the exact location for this job posting,
please contact the employer.
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