Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $22.00 - $24.00
Work Schedule
Flexible
Weekend 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 globally recognized leader specializing in venue development, management, and premium hospitality services tailored for the live event industry. They offer an unparalleled 360-degree solution for a diverse collection of world-class owned venues, as well as a prestigious client roster featuring some of the most influential and most attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The company's reputation for excellence stems from its dedication to innovation, top-tier service, and a commitment to creating unforgettable live event experiences for audiences around the globe. Oak View Group’s business model revolves around providing... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years experience in a similar supervisory culinary role in upscale banquet, hotel or convention center setting
- State issued Health Certificate and required immunizations
- Serve Safe certification
- Ability to work nights, weekends, and holidays with variable event-driven scheduling
- Physical ability to stand for extended periods and perform repetitive hand movements
- Ability to lift, push, pull or carry heavy objects
- Proficiency in Microsoft Office Suite
- Strong communication and interpersonal skills
- Ability to manage and train kitchen staff
- Flexibility to work in a fast-paced, changing environment
- Commitment to maintaining high food safety and cleanliness standards
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
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities
- active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to distribute responsibility to others to meet objectives
- Strong problem-solving and decision-making skills
- Ability to be detail-oriented, multi-task and prioritize in a changing environment
- Ability to be self-directed and work in a team environment
- Flexible schedule availability including nights, weekends and long hours
- Physical ability to stand for extended periods
- Clear speech and ability to perform fast repeated hand movements
- Ability to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Proficiency in computer software including MS Word, Excel and Outlook
- Ability to work independently and supervise kitchen staff
- Strong customer service skills
- General knowledge of health and safety for patrons and staff
- Excellent verbal and written communication
- Ability to read and understand 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 fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products
- Organizes employee work schedules ensuring appropriate coverage for all kitchen areas
- 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 with no food debris on floors, walls, equipment or work surfaces
- Provides ongoing assistance, training and mentoring to kitchen staff to promote a positive and cooperative workplace environment
- Assists Executive Chef to ensure quality, consistency and concept standards are maintained
- Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met
- Monitors all food served for appearance, temperature, sanitary and quality standards
- Monitors events, materials and surroundings
- Guides, directs and motivates kitchen employees
- Ensures all food safety standards are followed
- Communicates effectively with supervisors, peers and subordinates
- Makes decisions and solves problems, organizes, plans and prioritizes work
- Evaluates information against standards
- Carries out ideas, programs, systems or products
- Documents and records all personnel discipline information and works with Human Resources for personnel discipline issues
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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