Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $28.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Holidays
Job Description
Oak View Group is recognized as the global leader in venue development, management, and premium hospitality services within the live event industry. This company offers a comprehensive, 360-degree suite of solutions covering everything from world-class owned venues to an extensive client portfolio. Their esteemed client roster includes some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group is committed to elevating the live event experience through innovative management and exceptional service.
They are currently seeking an Assistant Executive Chef to join their team at the Greensboro Coliseum Complex, a major multi-building facility serving the Greensboro community and surrounding areas. The complex hosts a diverse range of activities including athletic events, cultural arts, concerts, theater, educational activities, fairs, exhibits, and various private and public events such as conventions, convocations, and trade shows. It serves as a vital community hub and a key economic driver for the region.
The Assistant Executive Chef will play a critical supporting role to the Executive Chef by assisting in all facets of kitchen operations across main, grill, and banquet kitchens. This position is hourly, paying $28.00 per hour, with benefits available for full-time employees including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation days, sick days, and 12 holidays. The role remains open until October 24, 2024.
In this role, the Assistant Executive Chef will coordinate and supervise back-of-house setup and food production under the Executive Chef's direction. They will apply deep culinary knowledge to communicate best practices, train staff on food preparation techniques, and oversee food quality, presentation, and portioning following established company recipes and standards. Additionally, this position entails conducting routine inspections of cleanliness, organization, and maintenance to uphold company standards, while ensuring kitchen operations are executed efficiently and profitably.
Operational responsibilities include overseeing opening and closing duties, maintaining proper sanitation and safety standards, managing equipment readiness, and guiding culinary leads, cooks, and stewards. The Assistant Executive Chef will assist in food ordering, inventory control, and staff scheduling with a focus on labor cost management. They are also tasked with preventive maintenance oversight for kitchen equipment and adherence to standard operating procedures regarding inventory labeling and control to minimize waste.
Flexibility is key, as this role may require covering open positions to maintain seamless operation and meet company standards for guest satisfaction and speed of service. Enforcement of all relevant health, safety, and corporate policies is essential. Additional duties can range from menu creation and kitchen organization to post-event reconciliation and other tasks as assigned by the Executive Chef.
Ideal candidates will bring significant kitchen supervision or management experience in high-volume event venues, hold or be able to obtain ServSafe Management certification, and demonstrate strong leadership, communication, and mentoring skills. Knowledge of commercial kitchen tools, various cooking methods, food safety standards, and basic food cost calculations is critical. The Assistant Executive Chef must thrive in a fast-paced, team-oriented, event-driven environment and communicate clearly and professionally with diverse groups including employees, management, volunteers, and guests.
Physical demands of the role include extensive standing and walking, frequent lifting of up to 50 pounds, and the ability to perform physical tasks such as reaching, stooping, kneeling, and crouching. Good vision, including the ability to focus at close range and utilize peripheral vision effectively, is necessary to perform this role successfully.
They are currently seeking an Assistant Executive Chef to join their team at the Greensboro Coliseum Complex, a major multi-building facility serving the Greensboro community and surrounding areas. The complex hosts a diverse range of activities including athletic events, cultural arts, concerts, theater, educational activities, fairs, exhibits, and various private and public events such as conventions, convocations, and trade shows. It serves as a vital community hub and a key economic driver for the region.
The Assistant Executive Chef will play a critical supporting role to the Executive Chef by assisting in all facets of kitchen operations across main, grill, and banquet kitchens. This position is hourly, paying $28.00 per hour, with benefits available for full-time employees including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation days, sick days, and 12 holidays. The role remains open until October 24, 2024.
In this role, the Assistant Executive Chef will coordinate and supervise back-of-house setup and food production under the Executive Chef's direction. They will apply deep culinary knowledge to communicate best practices, train staff on food preparation techniques, and oversee food quality, presentation, and portioning following established company recipes and standards. Additionally, this position entails conducting routine inspections of cleanliness, organization, and maintenance to uphold company standards, while ensuring kitchen operations are executed efficiently and profitably.
Operational responsibilities include overseeing opening and closing duties, maintaining proper sanitation and safety standards, managing equipment readiness, and guiding culinary leads, cooks, and stewards. The Assistant Executive Chef will assist in food ordering, inventory control, and staff scheduling with a focus on labor cost management. They are also tasked with preventive maintenance oversight for kitchen equipment and adherence to standard operating procedures regarding inventory labeling and control to minimize waste.
Flexibility is key, as this role may require covering open positions to maintain seamless operation and meet company standards for guest satisfaction and speed of service. Enforcement of all relevant health, safety, and corporate policies is essential. Additional duties can range from menu creation and kitchen organization to post-event reconciliation and other tasks as assigned by the Executive Chef.
Ideal candidates will bring significant kitchen supervision or management experience in high-volume event venues, hold or be able to obtain ServSafe Management certification, and demonstrate strong leadership, communication, and mentoring skills. Knowledge of commercial kitchen tools, various cooking methods, food safety standards, and basic food cost calculations is critical. The Assistant Executive Chef must thrive in a fast-paced, team-oriented, event-driven environment and communicate clearly and professionally with diverse groups including employees, management, volunteers, and guests.
Physical demands of the role include extensive standing and walking, frequent lifting of up to 50 pounds, and the ability to perform physical tasks such as reaching, stooping, kneeling, and crouching. Good vision, including the ability to focus at close range and utilize peripheral vision effectively, is necessary to perform this role successfully.
Job Requirements
- High school diploma or equivalent
- 3-5 years of kitchen supervision or management experience required
- Culinary experience in a high volume event venue highly preferred
- Ability to obtain ServSafe Management certificate
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner
- Ability to mentor all staff members regardless of their experience, education, personality or learning behaviors
- Understanding of various cooking methods, ingredients, equipment and procedures
- Demonstrated skill with commercial kitchen tools and machines
- Ability to handle emergency situations and provide solutions
- Ability to work well in a fast-paced, event-driven team environment
- Working knowledge of computer applications including Microsoft Office and timekeeping systems
- Knowledge of sanitation requirements, food preparation, service guidelines and workplace safety standards
- Ability to perform basic arithmetic related to food cost and inventory
- Ability to speak, read, and write fluent English
- Physical ability to perform duties involving standing, walking, lifting up to 50 pounds, stooping, kneeling and crouching
- Vision requirements including focus adjustment, peripheral and close vision
Job Qualifications
- High school diploma or equivalent
- 3-5 years of kitchen supervision or management experience
- Culinary experience in a high volume event venue preferred
- ServSafe Management certificate a plus, must be able to obtain
- Ability to communicate clearly, professionally, and courteously with staff and guests
- Capable of mentoring staff regardless of experience or education
- Understanding of various cooking methods, ingredients, equipment, and procedures
- Proficient with commercial kitchen tools and machines
- Skilled at handling emergency situations and providing solutions
- Ability to work well in a fast-paced, team-oriented, event-driven environment
- Solid working knowledge of Microsoft Office and timekeeping systems
- Knowledge of sanitation, food preparation, and workplace safety standards for concessions and catering
- Ability to perform basic math functions for food cost analysis and inventory
- Fluent in English speaking, reading, and writing
Job Duties
- Coordinate and supervise back-of-house setup and food production under Executive Chef direction
- Communicate culinary preparation skills and train staff on proper execution and presentation
- Prepare, cook, test, portion, plate, arrange, and garnish hot and cold foods following company recipes and portioning requirements
- Conduct regular cleanliness, organization, and maintenance inspections to meet company standards
- Oversee opening and closing duties of all kitchens and ensure proper staff attendance
- Maintain sanitation, health, and safety standards and swiftly correct staff failures
- Manage kitchen equipment operability and cleanliness before production
- Provide direction and oversight to culinary leads, cooks, and stewards
- Assist with product ordering, inventory control, and monthly inventory counts
- Aid in staff scheduling, event day placement, and labor cost control
- Participate in preventive maintenance and asset management of kitchen equipment
- Maintain, label, and date inventory levels while controlling waste
- Cover open positions as needed to ensure operational efficiency and service standards
- Enforce all applicable health and safety regulations and corporate policies
- Support menu creation, kitchen cleanliness, post-event reconciliation, and other duties assigned by the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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