Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $21.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional Development
Job Description
Oak View Group (OVG) is a global leader in venue development, management, and premium hospitality services dedicated to the live event industry. The company provides a comprehensive, 360-degree solution set encompassing a collection of world-class owned venues and an expansive client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. OVG’s commitment to excellence, innovation, and delivering unforgettable experiences places it at the forefront of the live event industry, making it a sought-after employer for talent passionate about elevating hospitality and entertainment.
The role... Show More
The role... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years experience in similar role in upscale banquet, hotel or convention center setting
- State issued Health Certificate and immunizations
- Serve Safe certification
- Ability to work flexible hours including nights, weekends and holidays
- Ability to stand for extended periods
- Ability to lift, push, pull or carry heavy objects
- Strong communication skills
- Physical ability to perform fast, repeated movements and reach, bend, stretch
- Proficiency in computer software including MS Word, Excel and Outlook
- Ability to work independently and in a team
- Must have excellent customer service skills
- Knowledge of health and safety regulations
- Must be detail oriented and able to multi-task
- Ability to solve problems and make decisions
- Must maintain high level of concentration
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
- Technical proficiency and knowledge of food preparation methods
- Ability to interact positively with diverse personalities and maintain effective communication
- Ability to develop staff through training, evaluation, coaching and counseling
- Ability to distribute responsibility and set priorities
- Problem-solving and decision-making skills
- Detail-oriented with multi-tasking capabilities
- Ability to work independently and in a team environment
- Open availability including nights, weekends and long hours
- Physical ability to stand for extended periods and perform physical tasks
- Serve Safe certification
- Proficiency with computer software including MS Word, Excel and Outlook
- Ability to supervise, coach and train employees
- Strong customer service skills
- Knowledge of health and safety standards
- Excellent verbal and written communication
- Ability to maintain concentration and repeat physical activities
- Basic math skills including 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
- 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 tasks including food inventories and ordering
- Organizes employee work schedules ensuring appropriate kitchen coverage
- Measures, mixes and cooks ingredients according to recipes
- Maintains a clean kitchen with no food debris on surfaces
- Provides training, mentoring and support to kitchen staff
- Ensures quality, consistency and concept standards are met
- Monitors food preparation including portion control and sanitary 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
- Documents personnel discipline and works with Human Resources
- Performs other duties as assigned by the Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)