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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $25.00 - $30.00
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, dedicated to developing and managing world-class venues that host unforgettable events across the globe. Since its founding in 2015, OVG has become a major player in the entertainment industry, overseeing a portfolio that includes seven owned venues and a broad client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is renowned for delivering end-to-end capabilities covering venue management, hospitality, sponsorship sales, and innovative venue development, setting new standards for excellence in live entertainment.... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years experience as a lead line cook or similar culinary role
- Valid health and sanitation certification
- Strong communication skills
- Ability to work efficiently in a fast-paced indoor kitchen environment
- Ability to multi-task and prioritize tasks
- Flexibility to work part-time hours including evenings and weekends
Job Qualifications
- 2-3 years as lead line cook
- Prefer culinary training
- Health & Sanitation Card
- Ability to communicate and follow instructions
- Indoor environment, fast pace
- Culinary school graduates preferred
- Ability to multi-task and work at an efficient pace to keep up with business needs
- Ability to follow instructions well as directed
Job Duties
- Responsible for proper preparation, excellence of product, profit, and labor cost
- Organize and help in the service of all activities, employee meals, and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines
- To train, supervise, and/or performance manage employees when needed
- Enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- To attend F&B meetings, banquet meetings, and lineups
- Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested
- Ordering, receiving, and proper rotation of food and kitchen goods
- Menu development for special requests by a member or the Executive Chef
- Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
- Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed
- Be aware of team members and the environment and participate as a member of the team
- Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible
- Interact with members/guests professionally, helping them with changes and last-minute requests as needed
- Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions
- therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed
- Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job
- Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely
- Responsible for maintaining good conduct and safe working habits in all areas, including attending daily lineups and participating as requested
- Wearing a clean and neat uniform that follows venue uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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