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
Professional development opportunities
Job Description
Oak View Group is a renowned global leader specializing in venue development, management, and premium hospitality services primarily for the live event industry. The company offers a comprehensive, 360-degree solution that caters to an impressive portfolio of world-class venues. These include a vast collection of owned arenas, convention centers, performing arts centers, music festivals, and cultural institutions known for attracting the most influential and highly attended live events around the globe. Oak View Group operates at the forefront of the hospitality and live entertainment sectors, ensuring impeccable service quality and unmatched venue experiences for their clients and patrons alike.
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Job Requirements
- High school diploma or equivalent
- Minimum 3 years experience in similar supervisory culinary role
- Valid state health certificate and immunizations
- Serve Safe certification
- Ability to work nights, weekends and long shifts
- Physical stamina to stand for extended periods
- Good communication skills
- Manual dexterity and physical flexibility
- Ability to lift heavy objects
- Proficiency in MS Office software
- Ability to supervise and train team members
- Customer service orientation
- Basic math knowledge
- Ability to multitask and maintain high concentration
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in a similar supervisory position in upscale banquet, hotel or convention center setting
- State issued health certificate and immunizations are required
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers, subordinates and guests
- Active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to distribute responsibility effectively
- Strong problem-solving skills and decision-making ability
- Ability to manage multiple tasks and prioritize effectively in a dynamic environment
- Self-directed and team-oriented work approach
- Ability to work flexible schedule including nights, weekends, and long hours
- Physical ability to stand for extended periods
- Clear speaking ability
- Manual dexterity for fast simple movements
- Physical flexibility including bending, stretching, twisting
- Ability to lift, push, pull or carry 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 lead kitchen staff
- Ability to provide excellent customer service
- General knowledge of health and safety practices
- Clear communication skills both written and verbal
- Ability to read and interpret written information
- Ability to maintain focus in a fast-paced environment
- Math skills including arithmetic, algebra, geometry and statistics knowledge
- 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 ensuring no food debris in any kitchen areas
- Provides ongoing assistance, training and mentoring to kitchen staff promoting a positive work environment
- Monitors production of food preparation to ensure quality, consistency, portion controls and kitchen timings
- Monitors all food served for appearance, temperature, sanitary and quality standards
- Guides, directs and motivates kitchen employees
- Ensures all food safety standards are followed
- Communicates with supervisors, peers and subordinates
- Makes decisions and solves problems
- Organizes, plans and prioritizes work
- Documents and records all personnel discipline information
- 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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