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
Holiday pay
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services dedicated to the live event industry. Renowned for delivering an unmatched, 360-degree solution set, Oak View Group manages a collection of world-class owned venues and works with a prestigious client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the world. With a strong emphasis on innovation and operational excellence, Oak View Group takes pride in its ability to create memorable live event experiences through its expert management and premium hospitality... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years supervisory experience in upscale banquet, hotel or convention center culinary operations
- Valid State-issued Health Certificate
- Up-to-date immunizations
- Serve Safe certification
- Ability to work flexible event-driven schedules including nights and weekends
- Physical ability to stand for long periods and perform repetitive hand and wrist movements
- Ability to lift, push, pull or carry heavy objects
- Effective communication skills
- Proficient in computer software including MS Word, Excel and Outlook
- Strong leadership and mentoring capabilities
- Ability to maintain a clean and safe kitchen environment
- Commitment to food safety standards
- Positive attitude with strong interpersonal skills
- Ability to work independently and in a team environment
- Willingness to work long hours as needed
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
- State issued Health Certificate and immunizations required
- Technical proficiency and verifiable knowledge of food preparation methods
- Strong interpersonal skills including active listening and effective communication
- Ability to develop and motivate staff through training, evaluation, coaching and counseling
- Ability to delegate responsibilties to meet objectives
- Strong problem-solving and decision-making skills
- Ability to multi-task and work effectively under changing conditions
- Self-directed with team-oriented mindset
- Flexibility to work nights, weekends and long hours
- Physical stamina to stand for extended periods and perform repetitive movements
- Serve Safe certification
- Computer skills including MS Word, Excel and Outlook
- Ability to supervise, coach and train employees professionally
- Ability to provide excellent customer service
- Knowledge of health and safety standards for patrons and staff
- Effective written and verbal communication skills
- Strong focus and high level of concentration
- Knowledge of mathematics and ability to use numbers in work
- Familiarity with US Foods Menu Profit Pro considered 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
- Responsible for set-up of all equipment including chafing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
- Assists Executive Chef with kitchen record keeping and administrative requirements including food inventories and ordering
- 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 with no food debris on any surfaces
- Provides ongoing assistance, training, and mentoring to kitchen staff
- Ensures quality, consistency, and concept are maintained in food production
- Monitors food 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 with supervisors, peers and subordinates
- Makes decisions and solves problems
- Organizes, plans and prioritizes work
- Evaluates information against standards
- Documents and records personnel discipline information in cooperation 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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