Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $28.00 - $32.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group (OVG) is recognized globally as a leader in venue development, management, and premium hospitality services specifically tailored for the live event industry. The company delivers an unmatched, comprehensive 360-degree service model that caters to a portfolio of world-class owned venues, as well as a prestigious client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. By integrating venue development with state-of-the-art operations and high-quality hospitality, OVG sets a new standard in the live event sector, making it an industry powerhouse and a preferred... Show More
Job Requirements
- Minimum of 1-2 years kitchen management experience in a full-service restaurant or events venue
- Associates of Science or Culinary Arts degree, preferred
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in various work situations
- Must have active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to assist others in developing needed skills for effective job performance
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- Ability to be self-directed while working in a team-oriented environment
- Ability to work a flexible schedule
- able and willing to work nights, weekends and long hours
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software, including MS Word, Excel, Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
Job Qualifications
- Minimum of 1-2 years kitchen management experience in a full-service restaurant or events venue
- Associates of Science or Culinary Arts degree, preferred
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in various work situations
- Must have active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to assist others in developing needed skills for effective job performance
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- Ability to be self-directed while working in a team-oriented environment
- Ability to work a flexible schedule
- able and willing to work nights, weekends and long hours
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software, including MS Word, Excel, Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
Job Duties
- Helps to ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control
- Helps controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees
- Ensures that the purchasing and preparation of all food products meet OVG360 standards of quality and consistency
- Assists with the development of menus, ensuring quality, consistency and style of concept are maintained
- Supervises production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
- Supervises all food served relative to appearance, temperature, sanitary and quality standards
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
- Assists with the delivery and set-up of catered services and food service areas as needed
- Assists with training and development of part-time kitchen staff, including departmental orientation of new employees
- Provides leadership and support to the entire kitchen staff
- builds morale and encourages empowerment of staff
- Maintains a positive and compliant employee relations climate
- Assists with staffing, training, evaluation and counseling of kitchen staff
- Promotes support and communication with entire staff
- Positively interacts with front of house staff
- Rapidly solves problems
- Assists with compliance of all health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
- Assists the Executive Chef and Executive Sous Chef(s) in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products
- Assists with part-time employee scheduling, ensuring appropriate coverage for all kitchen areas
- Promotes teamwork among staff through effective communication, follow through and goal setting
- Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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