Title Traveling Chef | Part-Time | Catering Backstage

The Woodlands, TX, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Exact $21.00

Work Schedule

Flexible

Benefits

401(k) savings plan

401(k) matching

Job Description

Oak View Group (OVG) is a global leader specializing in premium live entertainment infrastructure and services. Established in 2015, OVG has rapidly grown to provide a comprehensive platform that encompasses venue development along with end-to-end management services across a wide array of sectors such as venue management, hospitality, and sponsorship sales. The company proudly operates and partners with a collection of seven world-class owned venues and manages some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions spanning four continents. Oak View Group is widely recognized for its innovative approach to creating exceptional entertainment experiences, blending operational excellence with a commitment to cutting-edge infrastructure and guest satisfaction.

The role of the Traveling Chef at Oak View Group is a vital position within the company’s catering and hospitality operations. This part-time role is based in Oak Ridge North, TX, and offers an hourly wage of $21.00 with benefits including a 401(k) savings plan and matching contributions. The Traveling Chef plays a critical role in overseeing kitchen operations across various event venues, ensuring that food preparation and kitchen staff activities consistently meet the high-quality standards Oak View Group upholds. Far more than a cooking role, this position entails supervision, training, and the mentoring of kitchen employees, as well as direct involvement in food safety, inventory management, and kitchen scheduling.

A key component of this job is its mobility; Traveling Chefs have the flexibility to accept or decline assignments based on their availability but are expected to complete all shifts once an assignment is accepted. The dynamic, event-driven schedule requires a professional who thrives in a fast-paced environment that often includes evenings and weekends. Strong leadership and excellent interpersonal skills are essential as this position demands effective communication with kitchen teams and collaboration with executive chefs and other supervisors. The Traveling Chef is responsible for ensuring that all kitchen activities—from setup and meal preparation to cleanup—adhere strictly to company standards for food quality, safety, and cleanliness.

This role also requires a high level of self-direction, as the Traveling Chef must be able to make independent decisions and solve problems proactively. They are tasked with maintaining a positive and cooperative work environment, fostering team spirit, and encouraging staff development through coaching and ongoing training. This is a position well-suited for individuals passionate about culinary arts who also have a keen interest in operations management and employee relations within the catering industry. With Oak View Group’s commitment to inclusivity and diversity, the Traveling Chef position contributes significantly to the company’s mission to deliver outstanding service and memorable experiences to clients and guests worldwide.

Job Requirements

High school diploma or equivalent
ServSafe certification
experience in food preparation
ability to stand for extended periods
ability to lift, push, pull, or carry heavy objects
excellent communication skills
ability to work flexible hours including nights and weekends
ability to train and supervise kitchen staff
strong problem-solving skills
knowledge of food safety and sanitation standards
ability to multitask and work under pressure
ability to maintain a positive work environment

Job Qualifications

High school diploma or equivalent GED 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
must have active listening and effective communication skills
ability to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling
ability to assist others in developing needed skills for effective job performance
ability to positively distribute responsibility to others to meet objectives and achieve desired results
ability to recognize problems and find creative and expeditious solutions
ability to set priorities and use initiative
strong decision-making skills
ability to be detail-oriented, multitask, and effectively prioritize in a changing environment
ability to be self-directed while working in a team-oriented environment
ability to work a flexible schedule including nights, weekends, and long hours
must be able to stand for extended periods
must be able to lift, push, pull, or carry heavy objects
must have a good sense of taste and smell
must be ServSafe certified
must be able to supervise, coach, and train employees
provide excellent service to customers
general knowledge of health and safety of patrons and staff
ability to read and understand written information
must maintain high concentration and multi-task ability
ability to adjust to rapidly changing environment and remain calm

Job Duties

Supervises all line setup, prep, and breakdown activities
responsible for in-service delegation of tasks to line personnel
assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products
responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas
measure, mix and cook ingredients according to recipes
use a variety of pots, pans, knives, and other equipment to prepare and serve food
maintain a clean kitchen, ensuring no food debris on floors, walls, equipment, tables, ceilings, or other surfaces
ensure kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring
promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff
assist Executive Chef to ensure quality, consistency, and concept maintenance
monitor production of food preparation, ensure recipe specifications, portion controls, and timings are met
monitor all food served for appearance, temperature, sanitation, and quality standards
monitor events, materials, and surroundings
guide, direct, and motivate kitchen employees
ensure all food safety standards are followed
communicate with supervisors, peers, and subordinates
make decisions and solve problems
organize, plan, and prioritize work
evaluate information against standards
carry out ideas, programs, systems, or products
document and record all personnel discipline information
work with human resources for personnel discipline issues
perform other duties as assigned by Executive Chef