Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $22.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Specializing in providing a comprehensive 360-degree solution, Oak View Group operates a portfolio of world-class owned venues and serves a prestigious client roster that includes the most influential, highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a commitment to excellence, innovation, and inclusivity, Oak View Group continually strives to deliver premier experiences for live events, enhancing the intersection of entertainment, culture, and business. The company is dedicated to fostering a diverse and inclusive... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum 3 years experience in a supervisory culinary role in upscale banquet, hotel or convention center settings
- State issued Health Certificate and required immunizations
- Serve Safe certified
- Ability to work flexible event-driven hours including nights and weekends
- Must be able to stand for extended periods
- Ability to lift, push, pull or carry heavy objects
- Strong communication skills
- Experience with computer software including MS Word, Excel, and Outlook
- Ability to supervise and train kitchen staff
- Attention to detail and ability to multitask
- Good sense of taste and smell
- Capacity to maintain high level of concentration
- Must be physically capable of bending, stretching, twisting and repeated hand movements
- Ability to work independently and as part of a team
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in a similar supervisory position in upscale banquet, hotel or convention center settings
- State issued Health Certificate and immunizations
- Technical proficiency in food preparation methods
- Ability to interact positively with diverse personalities and communicate effectively
- Ability to train, evaluate, motivate, coach and counsel staff
- Strong problem-solving and decision-making skills
- Detail-oriented and capable of multitasking in a dynamic environment
- Self-directed while working in team settings
- Flexible to work nights, weekends and long hours
- Able to stand extended periods
- Clear verbal communication skills
- Manual dexterity for fast, repeated movements
- Physical ability to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Proficiency in MS Word, Excel and Outlook
- Ability to work independently when cooking
- Ability to supervise, coach and train employees
- Excellent customer service skills
- General knowledge of health and safety
- Strong written and verbal communication skills
- Ability to read and understand written information
- Awareness of changing cooking processes
- Ability to maintain concentration and multitask
- 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
- 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 and administrative duties
- Organizes employee work schedules ensuring appropriate kitchen coverage
- Measures, mixes and cooks ingredients according to recipes
- Maintains a clean kitchen ensuring no food debris remains on surfaces
- Provides ongoing assistance, training and mentoring to kitchen staff
- Ensures quality, consistency and adherence to recipe specifications and portion controls
- Monitors food appearance, temperature, sanitary and quality standards
- Monitors events, materials and kitchen 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, organizes, plans and prioritizes work
- Documents and records personnel discipline and works with Human Resources on discipline issues
- Performs other duties as assigned by the Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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