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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Exact $24.00
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. Since its founding in 2015, OVG has established itself as a frontrunner in the industry, managing a wide platform that includes venue development, venue management, hospitality, and sponsorship sales. The company boasts ownership of seven world-class venues and maintains a client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This breadth of operation underscores OVG's commitment to delivering exceptional experiences in live entertainment and hospitality sectors worldwide.
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Job Requirements
- high school diploma or equivalent
- 2-3 years experience as lead line cook
- valid health & sanitation card
- ability to communicate clearly and effectively
- able to work in a fast-paced indoor environment
- ability to multi-task efficiently
- culinary school graduate preferred
- ability to follow instructions accurately
Job Qualifications
- 2-3 years as lead line cook
- prefer culinary training
- health & sanitation card
- ability to communicate and follow instructions
- experience in 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 concerning ala carte, employee meals and private dining rooms
- consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
- to train, supervise, direct and/or performance manage employees when needed
- to enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service
- to attend F&B meetings, banquet meetings, and line up
- prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested
- ordering, receiving and proper rotation of food and kitchen goods
- menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef
- responsible for the 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 kitchen, including equipment, counters, tools, waste areas, etc.
- assist fellow Employee, 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
- rectify, practicing service recover, any complaints as soon as possible
- must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed
- perform a multitude of different functions as needed or directed
- adhere to all company, club and department mandatory standards of operations, policies, procedures, manuals, memos, oral instructions, etc.
- follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals
- responsible for maintaining good conduct and safe working habits while in all areas, including attendance at daily line-up and participating as requested
- wear a clean and neat uniform that follows ClubCorp and your property uniform standards daily
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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