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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. Founded in 2015, OVG operates across multiple continents, managing a diverse portfolio that includes seven world-class owned venues along with a distinguished client roster that features iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions. The company is well-known for its comprehensive expertise spanning venue development, management, hospitality, and sponsorship sales, making it a powerhouse in the live entertainment landscape. With a presence across four continents, OVG combines innovation, operational excellence, and a commitment to enhancing live entertainment experiences for millions... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years as lead line cook
- possession of a valid health and sanitation card
- ability to communicate and follow instructions effectively
- ability to work efficiently in a fast-paced indoor environment
- culinary school graduate preferred
- ability to multi-task and maintain speed under pressure
- willingness to work flexible hours as needed
- strong leadership and team collaboration skills
- basic knowledge of food safety and sanitation practices
- commitment to maintaining cleanliness and adhering to uniform standards
Job Qualifications
- 2-3 years as lead line cook
- prefer culinary training
- health and sanitation card
- ability to communicate and follow instructions
- experience working in an 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
- train, supervise, and performance manage employees when needed
- enhance the overall knowledge and team spirit of the kitchen staff
- provide the 3 steps of service
- attend food and beverage meetings, banquet meetings, and line-ups
- 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 and rectify, practicing service recovery
- interact with members/guests professionally, helping them with changes and last-minute requests as needed
- perform a multitude of different functions as necessary due to fluctuating demands
- adhere to all company and department standards, policies, procedures, manuals, and oral instructions
- follow all service department and corporate guidelines and ensure safety
- maintain good conduct and safe working habits in all areas
- attend daily line-ups and participate as requested
- wear a clean and neat uniform following venue standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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