Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $26.00 - $29.00
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 (OVG) is a globally recognized leader specializing in venue development, management, and premium hospitality services tailored to the live event sector. Operating a comprehensive, 360-degree suite of solutions, OVG manages a portfolio of world-class venues and boasts an impressive client roster featuring some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The organization's commitment to excellence and innovation has set it apart as a premier player in the live event industry, delivering unforgettable experiences and maintaining top-tier standards in venue operations and hospitality services.
The... Show More
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Job Requirements
- High school diploma or equivalent GED
- Minimum 3 years experience in upscale banquet, hotel or convention center setting with supervision
- State issued Health Certificate and immunizations
- Serve Safe certification
- Ability to work flexible schedule including nights and weekends
- Ability to stand for extended periods
- Ability to perform fast, repeated hand and wrist movements
- Ability to lift and carry heavy objects
- Good sense of taste and smell
- Knowledge of computer software including MS Word, Excel and Outlook
- Must maintain professional presentation and interpersonal skills
- Strong decision-making and problem-solving abilities
- Effective communication and active listening skills
- Ability to train and mentor employees
- Must be able to maintain kitchen cleanliness and food safety standards
- Must be self-directed and able to work as part of a team
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 interact positively with diverse personalities including co-workers, subordinates, guests and purveyors
- Active listening and effective communication skills
- Ability to train, evaluate, motivate and counsel staff
- Ability to distribute responsibility to meet objectives
- Problem-solving skills
- Ability to set priorities and use initiative
- Detail-oriented and capable of multitasking in a changing environment
- Self-directed while working in a team
- Flexible schedule availability including nights and weekends
- Ability to stand for extended periods and perform repetitive movements
- Ability to lift, push, pull or carry heavy objects
- Good sense of taste and smell
- Serve Safe certified
- Knowledge of computer software including MS Word, Excel, Outlook
- Ability to work independently and supervise kitchen staff
- Excellent customer service skills
- Knowledge of health and safety standards
- Strong verbal and written communication skills
- Ability to maintain high concentration
- Knowledge of arithmetic, algebra, geometry and statistics
- Knowledge of US Foods Menu Profit Pro a plus
Job Duties
- Supervises all line set-up, prep and breakdown activities
- 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
- 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 and food production areas
- Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training and mentoring
- Assists Executive Chef to ensure quality, consistency and concept are maintained
- Monitors all food served relative to 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, organizing and prioritizing 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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