Job Overview
Employment Type
Part-time
Hourly
Compensation
Type:
Hourly
Rate:
Range $20.00 - $24.50
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services dedicated to the live event industry. With an unmatched 360-degree solution set, OVG operates a collection of world-class venues including arenas, convention centers, music festivals, performing arts centers, and cultural institutions that host some of the most influential and highest-attended events on the planet. The company's innovative approach to venue management and hospitality makes it a premier destination for memorable live entertainment experiences across the globe.
The Traveling Chef role at Oak View Group is an integral part of this dynamic organization, offe... Show More
The Traveling Chef role at Oak View Group is an integral part of this dynamic organization, offe... Show More
Job Requirements
- High school diploma or equivalent GED
- Serve Safe certification
- Ability to work flexible hours including nights, weekends and long hours
- Must be able to stand for extended periods
- Ability to make fast, repeated movements of fingers, hands and wrists
- Ability to bend, stretch, twist or reach with body, arms or legs
- Must be able to lift, push, pull or carry heavy objects
- Must have good sense of taste and smell
- Strong communication skills
- Ability to supervise, coach and train employees
- Ability to maintain high level of concentration
- Ability to multitask
- Ability to adapt to rapidly changing environment and remain calm under pressure
Job Qualifications
- High school diploma or equivalent GED preferred
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
- 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 effective job performance skills
- Ability to distribute responsibility to meet objectives and achieve results
- Strong problem recognition and creative solution skills
- Solid decision-making and initiative-taking abilities
- Detail-oriented with strong multitasking and prioritization skills
- Self-directed yet able to work in a team environment
- Flexibility to work a variable schedule including nights, weekends and long hours
- Ability to stand for extended periods
- Clear verbal communication
- Physical dexterity for repeated finger, hand and wrist movements
- Ability to bend, stretch, twist or reach
- Capability to lift, push, pull or carry heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Ability to work both independently and with kitchen staff
- Supervisory and training abilities
- Commitment to excellent customer service
- Knowledge of health and safety standards
- Clear written and verbal communication skills
- Ability to read and understand documentation
- Strong problem identification and information review skills
- High concentration and ability to maintain focus
- Ability to adapt to rapidly changing environment and remain calm under pressure
- Skilled at multitasking
Job Duties
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Assists Executive Chef with kitchen record keeping and administrative requirements including food inventories and ordering
- Organizes employee work schedules ensuring coverage for all kitchen areas
- Measures, mixes and cooks ingredients according to recipes
- Uses a variety of pots, pans, knives and other equipment to prepare and serve food
- Maintains a clean kitchen ensuring no food debris on floor, walls, equipment, work tables, ceilings or any other surfaces
- Provides ongoing assistance, training and mentoring to kitchen staff
- Promotes a positive, enthusiastic and cooperative workplace environment
- Assists Executive Chef in ensuring quality, consistency and concept maintenance
- Monitors food preparation, ensuring recipe specifications, portion controls and kitchen timings are met
- Monitors all food served for appearance, temperature, sanitary and quality standards
- Monitors events, materials and surroundings
- Guides, directs and motivates kitchen employees
- Ensures all food safety standards are followed
- Communicates with supervisors, peers and subordinates
- Makes decisions and solves problems
- Organizes, plans and prioritizes work
- Evaluates information against standards
- Carries out ideas, programs, systems or products
- Documents personnel discipline information and works with Human Resources on discipline issues
- Performs other duties as assigned by Executive Chef
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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