Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $25.00
Work Schedule
Flexible
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader specializing in venue development, management, and premium hospitality services within the live event industry. As a prominent company in this sector, OVG offers comprehensive, 360-degree solutions for a diverse collection of world-class venues they own and for their clients. These clients include some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. OVG’s reputation is built on innovation, excellence, and delivering unparalleled entertainment experiences, making it a pioneer in the sports and live entertainment industry.
The company prides itself on foster... Show More
The company prides itself on foster... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum of 3 years of experience in a similar culinary role with supervisory responsibilities
- State issued health certificate and up to date immunizations
- Serve Safe certification
- Ability to work flexible hours including nights, weekends and holidays
- Physical ability to perform kitchen duties including standing for extended periods and lifting heavy objects
- Strong communication and interpersonal skills
- Ability to manage and lead kitchen staff effectively
- Proficiency in food safety and sanitation standards
- Experience with computer programs such as MS Word, Excel and Outlook
- Excellent problem-solving skills
- Ability to prioritize and multitask in a fast-paced environment
- Capacity to maintain high quality and consistency in food preparation
- Willingness to work collaboratively in a team environment
- Ability to train and mentor staff
- Good sense of taste and smell
- Attention to detail and organizational skills
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in similar position in upscale banquet, hotel or convention center setting with prior supervisory experience
- State issued health certificate and immunizations required
- Technical proficiency with verifiable knowledge of food preparation methods
- Effective interpersonal skills to interact with diverse personalities
- Strong active listening and communication skills
- Ability to develop and motivate staff through training, evaluation and coaching
- Skilled in assisting others to develop job performance skills
- Able to delegate responsibilities to meet objectives
- Problem-solving skills to find creative and efficient solutions
- Strong decision-making and prioritization abilities
- Detail-oriented and able to multitask in a fast-paced environment
- Self-directed while working collaboratively in a team
- Flexible schedule availability including nights, weekends and long hours
- Physical ability to stand for extended periods
- Clear verbal communication
- Dexterity to make fast, repeated hand movements
- Physical ability to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Serve Safe certification required
- Proficient in computer software including MS Word, Excel, and Outlook
- Ability to work independently and supervise staff
- Commitment to providing excellent customer service
- Knowledge of health and safety standards
- Clear written and verbal expression
- Ability to read and comprehend written instructions
- Skilled in identifying problems and reviewing information
- Awareness of changing events in cooking processes
- Ability to maintain concentration and repeat physical tasks
- Mathematical knowledge including arithmetic, algebra, geometry and statistics
- 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
- Responsible for set-up of all necessary equipment including chafing dishes, sternos, china, serving ware, silverware, bowls, platters, heating lamps, and cutting boards
- Assists Executive Chef with kitchen record keeping including food inventories and ordering
- Organizes employee work schedules to ensure 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 on floors, walls, equipment, and surfaces
- Provides ongoing assistance, training and mentoring to kitchen staff promoting a positive work environment
- Assists Executive Chef in ensuring quality, consistency and culinary concept are maintained
- Monitors food preparation production to meet recipe specs, portion controls and timing
- Monitors all food served for appearance, temperature, sanitation and quality standards
- Monitors events, materials, and surroundings
- Guides, directs and motivates kitchen employees
- Ensures adherence to all food safety standards
- Communicates effectively with supervisors, peers and subordinates
- Makes decisions, solves problems and organizes work priorities
- Documents personnel discipline and coordinates 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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