Culinary Supervisor | Full-Time | The Texas Tech Club

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services with a platform spanning venue development and end-to-end capabilities across venue management hospitality and sponsorship sales. Founded in 2015 the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas stadiums convention centers music festivals performing arts centers and cultural institutions spanning four continents.

The Culinary Supervisor assists the Executive Chef and Sous Chef in overseeing the daily operations of the kitchen ensuring the consistent preparation and presentation of high-quality food while maintaining the highest standards of food safety sanitation and guest service. This position helps lead and train kitchen staff supports menu execution and development inventory and food costs and ensures efficient kitchen operations during banquets and special events. The Culinary Supervisor leads by example fosters a collaborative team environment and is committed to delivering exceptional culinary experiences while upholding OVGs service standards and operational excellence.

This role pays an hourly rate of $15.00-$19.00

Benefits for Full-Time roles: Health Dental and Vision Insurance 401(k) Savings Plan 401(k) matching and Paid Time Off (vacation days sick days and 11 holidays).

This position will remain open until November 20 2026

• Responsible for proper preparation excellence of product profit and labor cost.
• Organize and help in the service of all activities concerning à la carte employee meals and private dining rooms.
• Consistent preparation and presentation based on overall standards including portion size of daily specials salads entrees etc. as applicable per work assignment and as designated by Executive Chef which are produced within OVGs quality standards guidelines.
• To train and supervise employees as needed.
• Enhance the overall knowledge and team spirit of the kitchen staff.
• To attend F&B meetings banquet meetings and line-ups.
• Prepare work schedules for the kitchen crew and monitor payroll costs and reports as requested.
• Ordering receiving and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special request by a member or the executive chef.
• Responsible for 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 kitchens including equipment counters tools waste areas etc.
• 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 recovery any complaints as soon as possible.
• Interact with members/guests professionally helping them with changes and last-minute requests as needed.
• Expected to help others when the occasion arises just as other employee partners are expected to help you. Accordingly you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company and department written mandatory standards of operations policies and procedures manuals memos oral instructions etc. all of which go to make up the essential functions of the job.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow all service department and corporate guidelines and policies as instructed by supervisor policies and manuals.
• Responsible for maintaining good conduct and safe working habits in all areas including the kitchen and ensuring that others are acting safely.
• Attendance at daily lineup and participation as requested.
• Wearing a clean and neat uniform that follows OVG & property uniform standards daily.

• 2-3 years of culinary experience in a high-volume restaurant hotel club catering or hospitality environment with previous supervisory or lead cook experience preferred.
• High school diploma or GED. Culinary school training is preferred.
• Working knowledge of food preparation techniques menu execution portion control inventory management and kitchen operations.
• Demonstrated ability to supervise train and motivate kitchen staff while fostering a collaborative team-oriented work environment.
• Strong understanding of food safety sanitation and HACCP standards with the ability to maintain a clean and organized kitchen.
• Ability to work efficiently in a fast-paced environment prioritize multiple tasks and adapt to changing business demands.
• Excellent communication and interpersonal skills with the ability to interact professionally with guests members vendors and team members.
• Flexible schedule with the ability to work evenings weekends holidays and special events as business needs require.
• Ability to stand for extended periods and frequently lift carry push or pull heavy objects while performing kitchen duties.
• Health & Sanitation Card.

At OVG we understand that to continue positively disrupting the sports and live entertainment industry we need a diverse team to help us do it. We also believe that inclusivity drives innovation strengthens ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.