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 the global leader in venue development, management, and premium hospitality services for the live event industry. The company offers an unmatched, comprehensive solution set for a collection of world-class owned venues and serves an impressive client roster that includes the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Recognized for its innovation, excellence, and commitment to providing unforgettable experiences, Oak View Group continues to be a dominant force in the sports and entertainment sectors by delivering superior venue operations and event management. Their dedication to championing diversity, equity,... Show More
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
- Results oriented individual with ability to meet budgetary goals
- Excellent organizational, planning, communication and inter-personal skills
- Ability to undertake and complete multiple tasks
Job Qualifications
- Minimum of 3-5 years of experience as a Sous Chef or similar role preferably in a high-volume environment
- 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 with ability to meet budgetary goals
- Excellent planning and communication 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
- Coordinates with lead steward to ensure maintenance of all kitchen equipment, event set ups and break downs
- Approaches all encounters with guests and employees in a friendly and service-oriented manner
- Complies with OVG standards and regulations to encourage safe and efficient facility operations
- Has thorough working knowledge of menus and preparation skills required to produce food according to facility standards
- Assists in controlling costs by maintaining food cost within budgeted guidelines
- Ensures completion of necessary food and station preparations prior to events
- Supervises and assists in food preparation for Catering following Banquet Event Orders
- Maintains the "Clean as You Go" policy and sanitation schedules
- Supervises breakdown of commissary kitchens and concession spaces ensuring proper storage of food and equipment
- Supervises and coordinates 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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