Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $67,000.00
Work Schedule
Weekend Shifts
Night Shifts
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 global leader in venue development, management, and premium hospitality services within the live event industry. The company offers an unmatched, comprehensive solution set that supports an impressive portfolio of world-class owned venues as well as a client roster including some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group’s focus on innovation, operational efficiency, and superior guest experiences has firmly established it as a trusted partner in delivering world-class live entertainment experiences.
This dynamic and rapidly growing company is renowned for i... Show More
This dynamic and rapidly growing company is renowned for i... Show More
Job Requirements
- culinary degree or equivalent experience
- 3-5 years culinary experience
- prior lead line or sous chef experience preferred
- current servsafe certification or ability to obtain promptly
- strong knowledge of food safety and sanitation standards
- proven leadership and team management skills
- ability to work flexible event schedules including nights, weekends, and holidays
- reliable transportation
- physical ability to lift 40-50 lbs and stand for long periods
- bilingual english/spanish a plus
Job Qualifications
- 3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen
- prior lead line or Sous Chef experience preferred
- strong cooking fundamentals including hot/cold prep, butchery, sauces, garde manger, baking/pastry basics
- proven ability to lead a team and communicate clearly under pressure
- working knowledge of inventory, costing, scaling recipes, and production planning
- current ServSafe certification or ability to obtain promptly
- HACCP knowledge a plus
- comfort with event-based schedules including nights, weekends, and holidays
- reliable transportation and ability to lift 40-50 lbs and stand for extended periods
- bilingual in English/Spanish a plus
Job Duties
- Lead daily kitchen operations including prep lists, station assignments, production schedules, and service execution
- ensure food quality, taste, and presentation meet brand and client standards
- supervise, train, and coach cooks, prep, and dish staff while modeling safe, efficient work
- maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations
- manage inventory and ordering with accurate pars, receive and store product to FIFO standards
- assist with menu planning, costing, and recipe standardization and scale recipes for volume/events
- control waste and portioning, monitor yields and adjust prep to demand
- expedite during service and resolve issues quickly to maintain ticket times and quality
- set up, break down, and maintain clean, organized kitchen and equipment
- coordinate with FOH/banquets/catering to time courses and special requests including allergies, VIPs, and dietary needs
- support staffing, scheduling, and onboarding of new BOH team members
- enforce compliance with company policies, safety standards, and health codes
- step in for the Executive Chef as needed for ordering, scheduling, vendor communications, and tastings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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