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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) is a dynamic and influential leader in the global live entertainment infrastructure and services industry. Established in 2015, OVG has rapidly become a cornerstone of excellence, delivering innovative solutions across venue development, management, hospitality, and sponsorship sales. The company manages an impressive portfolio, including seven world-class venues and collaborates with prestigious clients such as iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG’s commitment to elevating the live entertainment experience is reflected in its comprehensive approach that integrates cutting-edge infrastructure with exceptional customer service and operational expertise.
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Job Requirements
- Minimum 3-5 years of culinary experience in a comparable supervisory role within an upscale banquet, hotel, arena, convention center, or institutional dining environment
- high school diploma or equivalent GED
- current ServSafe Manager Certification or ability to obtain within 30 days of hire
- valid state-issued Health Certificate and required immunizations
- strong leadership skills
- excellent communication and interpersonal skills
- proficiency in Microsoft Office Suite
- ability to work flexible, event-driven schedule including evenings, weekends, holidays, and extended hours
- must maintain professional uniform at all times
Job Qualifications
- Minimum 3-5 years of culinary experience in a comparable supervisory role within an upscale banquet, hotel, arena, convention center, or institutional dining environment
- high school diploma or equivalent GED
- current ServSafe Manager Certification or ability to obtain within 30 days of hire
- valid state-issued Health Certificate and required immunizations
- demonstrated technical proficiency in food preparation methods, cooking techniques, and kitchen equipment operation
- strong leadership skills with proven ability to train, evaluate, motivate, and develop kitchen staff
- excellent communication and interpersonal skills
- ability to problem-solve under pressure, set priorities, and make sound independent decisions in a fast-paced environment
- proficiency in Microsoft Office Suite
- ability to work a flexible, event-driven schedule including evenings, weekends, holidays, and extended hours as required
- must maintain a clean, neat, and professional uniform in accordance with OVG standards at all times
- formal culinary education or degree from an accredited culinary institution preferred
- experience with food cost management software preferred
- previous experience in collegiate athletics dining, large-venue hospitality, or multi-unit food service operations preferred
- knowledge of Kronos or equivalent timekeeping and payroll systems preferred
Job Duties
- Lead all daily food production activities, ensuring adherence to standardized recipes, portion specifications, plating standards, and kitchen timing requirements
- oversee line setup, mise en place, service execution, and breakdown for all meal periods, events, and special functions
- supervise buffet, carving station, beverage station, and action station setup and breakdown, including all associated equipment
- monitor food quality throughout service with regard to appearance, temperature, taste, and sanitary standards
- execute menu items for a la carte dining, banquet functions, employee meals, training table service, and premium suite offerings as directed by the Executive Chef
- support menu development for a la carte, banquet, and special event menus, including seasonal rotations and special requests
- actively supervise, coach, counsel, train, and mentor all kitchen personnel to meet company quality and performance standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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