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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Weekend 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 is a globally recognized leader in the venue management and live entertainment industry, known for managing and developing state-of-the-art arenas, stadiums, and event spaces. Based in Port Wentworth, Georgia, the company is committed to providing outstanding guest experiences through innovation, excellent customer service, and operational excellence. Oak View Group prides itself on cultivating a dynamic and inclusive workplace culture where talented professionals come together to elevate the standards of hospitality and event management. The organization emphasizes sustainability, diversity, and community engagement, striving to create memorable moments for guests while supporting its employees' professional growth and wellbeing.
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Job Requirements
- Minimum high school diploma or equivalent
- 3-5 years of kitchen management experience
- Food Handler's card and alcohol permit if applicable
- Proficient in MS Word, Excel, and Outlook
- Ability to manage employee schedules
- Certification in sanitation program preferred
- Strong leadership and communication skills
- Availability to work evenings, weekends, and variable event schedules
- Ability to maintain professional appearance
- Excellent organizational and multitasking abilities
- Knowledge of food safety and sanitation regulations
- Experience with budget management and cost controls
- Capacity to work effectively under pressure
- Positive attitude and team-oriented mindset
- Valid work authorization for US employment.
Job Qualifications
- Minimum 3-5 years of kitchen management experience in a full-service restaurant or events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficiency with computer software including MS Word, Excel, and Outlook
- Current Food Handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Ability to obtain and maintain nationally recognized sanitation certification
- Technical proficiency in food preparation methods
- Strong interpersonal skills with diverse personalities
- Experience in staff training, evaluation, and motivation
- Ability to delegate responsibilities effectively
- Problem-solving skills with creativity and timeliness
- Strong prioritization, initiative, and decision-making
- Attention to detail in a fast-paced environment
- Ability to work independently and within a team
- Flexibility for evening, weekend, and extended hours work.
Job Duties
- Manage, develop and mentor full-time and part-time culinary staff including hiring, firing, and disciplining
- Ensure event staff are aware of workplace expectations and provide ongoing training and mentoring
- Promote a positive and cooperative workplace by working alongside staff
- Reinforce procedures through repetition and provide constructive feedback
- Achieve budgeted food cost percentages via portion controls, inventory rotation, receiving, purchasing, and waste control
- Control labor costs through effective scheduling, cross-training, and employee development
- Monitor and approve kitchen staff breaks and documentation
- Ensure purchasing and food preparation meet quality and consistency standards
- Develop menus maintaining quality, consistency, and concept style
- Monitor food production according to recipes, portions, and timings
- Supervise line setup, prep, and breakdown tasks
- Coordinate kitchen equipment maintenance and operational readiness
- Manage delivery and setup of catered services
- Arrange kitchen staff training and orientation
- Lead and support kitchen staff morale and empowerment
- Maintain a positive and compliant employee relations climate
- Staff scheduling, training, evaluation, and counseling
- Promote communication and collaboration among kitchen and front-of-house staff
- Solve problems rapidly
- Enforce health, sanitation, safety, and employment regulations
- Keep kitchen records including inventories and invoices
- Organize employee work schedules and enforce uniform policy
- Promote teamwork through communication and goal-setting
- Lead by example to maintain quality and service philosophy
- Oversee production of staff meals ensuring timeliness and quality.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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