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 in premium live entertainment infrastructure and services. Established in 2015, OVG specializes in developing world-class venues and providing end-to-end capabilities that include venue management, hospitality, and sponsorship sales. The company's expansive portfolio encompasses seven owned venues and a prestigious client roster featuring iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This broad reach and commitment to excellence have positioned Oak View Group as a trusted partner in the live entertainment industry worldwide.

The Traveling Chef role at OVG is a part-time position based in Oak Ridge North, Texas, paying an hourly rate of $21.00. This role is pivotal in ensuring the effective and profitable operation of catering services within the company’s venues. The Traveling Chef is responsible for overseeing all aspects of food preparation and kitchen operations at various event sites, emphasizing quality, consistency, and compliance with safety standards. This position requires a versatile culinary professional capable of managing dynamic event-driven schedules, including availability for evenings and weekends. The Traveling Chef must exhibit strong leadership skills, providing direct supervision, coaching, and mentoring to kitchen staff to maintain a high standard of food production and service.

In this role, the Traveling Chef will independently handle employee relations to foster a positive, harmonious, and cooperative work environment. This demands excellent interpersonal skills and the ability to make independent decisions to solve problems efficiently. The role emphasizes flexibility as the chef can choose to accept or decline assignments; however, acceptance commits them to fulfilling all shift requirements for that event. Responsibilities include organizing work schedules, maintaining cleanliness in all kitchen areas, monitoring food quality, compliance with ServSafe standards, and assisting the Executive Chef with administrative duties like food inventories and ordering. Through this position, the Traveling Chef plays a critical role in upholding the highest culinary standards and driving operational success, making it an exciting opportunity for chefs passionate about catering and live events.

Job Requirements

High school diploma or equivalent GED preferred
ServSafe certification required
Ability to supervise, coach, and train employees
Excellent communication skills
Ability to work flexible hours including nights and weekends
Must be able to stand for long periods
Ability to lift, push, pull, or carry heavy objects
Strong multitasking and decision-making skills
Must maintain a professional and positive attitude
Ability to maintain cleanliness and food safety standards

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 effective 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 to creatively and expeditiously find solutions
Ability to set priorities and use initiative
solid decision-maker
Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule
able and willing to work nights, weekends, and long hours
Must be able to stand for extended periods of time
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 for the health and safety of patrons and staff
Ability to read and understand written information
Must be constantly aware of frequently changing events in cooking processes
Must maintain a high level of concentration and be able to multi-task
Ability to adjust to rapidly changing environment and remain calm and assured in such situations

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 with no food debris on any surface
Ensures 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
Assists Executive Chef to ensure quality, consistency, and concept are maintained
Monitor production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met
Monitor all food served relative to appearance, temperature, sanitation, and quality standards
Monitor events, materials, and surroundings
Guide, direct, and motivate kitchen employees
Ensure that 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
Other duties as assigned by Executive Chef