Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $25.00 - $30.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Flexible Schedule
Job Description
Oak View Group (OVG) stands as the global leader in venue development, management, and premium hospitality services tailored for the live event industry. Renowned for offering a comprehensive, 360-degree suite of solutions, OVG manages a diverse portfolio comprising world-class owned venues and serves an esteemed client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The company prides itself on driving innovation and excellence within the live events sector by fostering inclusive, vibrant, and dynamic environments that resonate with the diverse communities they serve.
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Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years in similar role in upscale banquet, hotel or convention center settings with supervisory experience
- State issued Health Certificate and immunizations
- Technical proficiency in food preparation methods
- Ability to interact positively with diverse personalities
- Skills in training, motivating and coaching staff
- Capacity to delegate responsibilities
- Strong problem-solving and decision-making skills
- Attention to detail and multitasking ability
- Self-direction and teamwork skills
- Flexible schedule including nights, weekends and long hours
- Physical ability to stand for extended periods
- Clear verbal communication
- Manual dexterity and physical agility
- Ability to lift heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Computer literacy including MS Word, Excel and Outlook
- Ability to supervise, coach and train employees
- Provide excellent customer service
- Knowledge of health and safety standards
- Clear written and oral communication skills
- Ability to understand and process written information
- Ability to perform repetitive tasks with high concentration
- Math skills including arithmetic and algebra
- Knowledge of US Foods Menu Profit Pro is an advantage
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in a similar position within upscale banquet, hotel or convention center settings
- Prior supervisory experience
- State issued Health Certificate and required immunizations
- Demonstrable knowledge of food preparation methods and technical proficiency
- Strong interpersonal skills including active listening and effective communication
- Ability to train, evaluate, motivate, coach and counsel staff
- Skilled in distributing responsibilities to achieve objectives
- Problem-solving and decision-making abilities
- Detail-oriented with multitasking skills
- Self-directed working capability in team environments
- Flexibility to work nights, weekends and long hours
- Physical ability to stand for extended periods
- Clear verbal communication skills
- Manual dexterity for kitchen tasks
- Physical agility including bending and lifting heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Proficiency with computer software including MS Word, Excel and Outlook
- Ability to work independently and supervise kitchen staff
- Commitment to excellent customer service
- Familiarity with health and safety standards
- Ability to express ideas clearly in writing and orally
- Ability to understand written information
- Capacity to handle dynamic cooking processes
- Ability to perform repetitive physical activities
- High concentration and multitasking ability
- Knowledge of mathematics including arithmetic, algebra and statistics
- Experience with US Foods Menu Profit Pro is a plus
Job Duties
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Supervises all buffet, beverage, break, and carving table set-up and breakdown including necessary equipment
- Assists Executive Chef with kitchen record keeping and administrative tasks such as food inventories and ordering
- Organizes employee work schedules ensuring appropriate kitchen coverage
- Measures, mixes and cooks ingredients according to recipes
- Uses various kitchen tools to prepare and serve food
- Maintains a clean kitchen environment with no food debris
- Provides ongoing assistance, training and mentoring to kitchen staff to maintain workplace expectations
- Promotes a positive and cooperative work environment
- Assists Executive Chef in ensuring quality, consistency and adherence to kitchen standards
- Monitors food production for recipe specifications, portion controls, and timing
- Ensures all food safety standards are followed
- Communicates effectively with supervisors, peers and subordinates
- Makes decisions and solves problems while organizing and prioritizing work
- Evaluates information against standards
- Documents personnel discipline and collaborates with Human Resources
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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