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
Job Description
Oak View Group (OVG) stands as the global leader in venue development, management, and premium hospitality services tailored specifically for the live event industry. Recognized for providing an unmatched, 360-degree solution set, OVG manages a collection of world-class owned venues and serves a 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 is renowned for its ability to combine innovative venue solutions with premium guest experiences, reshaping the sports and entertainment landscapes globally. With a focus on scalability and service excellence, OVG delivers operational... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum 3 years experience in upscale banquet, hotel, or convention center setting with supervisory experience
- State issued Health Certificate and immunizations
- Ability to interact positively with diverse personalities and demonstrate effective communication
- Ability to develop staff through training, motivation, coaching and counseling
- Ability to delegate responsibilities effectively
- Strong problem-solving and decision-making skills
- Ability to multi-task, prioritize and be detail-oriented in a changing environment
- Self-directed with ability to work in team settings
- Flexible availability including nights, weekends and long hours
- Ability to stand for extended periods
- Clear verbal communication skills
- Ability to perform repetitive fast finger, hand and wrist movements
- Physical ability to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Must be Serve Safe certified
- Proficiency in MS Word, Excel, Outlook
- Ability to work closely with kitchen staff and independently
- Ability to supervise, coach and train employees
- Commitment to excellent customer service
- General health and safety knowledge
- Ability to express ideas clearly
- Reading comprehension
- Awareness of frequent changes in cooking processes
- Ability to maintain high concentration and multi-task
- Mathematical knowledge
- Knowledge of US Foods Menu Profit Pro a plus
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
- State issued Health Certificate and immunizations required
- Technical proficiency in food preparation methods
- Strong interpersonal and communication skills
- Ability to effectively train, evaluate, motivate, coach and counsel staff
- Ability to distribute responsibilities to achieve desired results
- Problem-solving and decision-making skills
- Ability to multi-task and prioritize in a fast-paced environment
- Self-directed with team collaboration skills
- Flexibility to work nights, weekends, and long hours
- Must be Serve Safe certified
- Knowledge of MS Word, Excel, Outlook
- Ability to supervise, coach and train employees
- General knowledge of health and safety regulations
- Excellent verbal and written communication skills
- Ability to read, understand, and review written information
- Ability to maintain high concentration and multi-task
- Knowledge of arithmetic, algebra, geometry, and statistics
- Knowledge of 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
- Assists Executive Chef with kitchen record keeping, food inventories and ordering food products
- Organizes employee work schedules ensuring appropriate coverage
- Measures, mixes and cooks ingredients according to recipes
- Uses a variety of pots, pans, knives and other equipment to prepare and serve food
- Maintains a clean kitchen environment by ensuring no food debris remains on surfaces
- Provides ongoing assistance, training and mentoring to kitchen staff
- Promotes a positive and cooperative workplace environment by working alongside staff
- Monitors food preparation to ensure recipe specifications, portion controls and kitchen timings are met
- Ensures food served meets appearance, temperature, sanitary and quality standards
- Monitors events, materials, and surroundings
- Guides, directs and motivates kitchen employees
- Ensures compliance with all food safety standards
- Communicates effectively with supervisors, peers and subordinates
- Makes decisions, solves problems, and prioritizes work
- Documents and records personnel discipline information and works with Human Resources on discipline
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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