Kitchen Manager | Full-Time | Palm Springs Convention Center

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 Kitchen Manager is responsible for overseeing the daily operations of the kitchen ensuring the consistent preparation of high-quality food while maintaining operational efficiency food safety and exceptional cleanliness. This position supervises culinary team members manages inventory and kitchen systems and supports labor and food cost controls. The Kitchen Manager works closely with the Executive Chef to execute menus maintain culinary standards and foster a positive high-performing kitchen culture.

This role pays an annual salary of $68000 - $74000.

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 October 2 2026.

• Oversee the day-to-day operations of the kitchen ensuring efficient food preparation and service.
• Supervise food production to ensure all menu items are prepared according to established recipes quality standards and presentation guidelines.
• Monitor ticket times and workflow to maintain efficient service during peak periods.
• Ensure all kitchen stations are properly stocked organized and prepared for service.
• Assist with menu implementation and recipe execution.
• Supervise schedule train and develop Line Cooks Prep Cooks Dishwashers and other kitchen team members.
• Foster a positive respectful and team-oriented work environment.
• Conduct pre-shift meetings and communicate daily production goals and operational priorities.
• Provide coaching performance feedback and ongoing training to improve team performance.
• Assist with recruiting interviewing onboarding and retaining culinary staff.
• Manage food inventory levels and assist with ordering products and supplies.
• Monitor food costs through proper portioning waste reduction and inventory control.
• Ensure products are properly labeled dated rotated and stored using FIFO procedures.
• Assist with monthly inventory counts and purchasing reconciliation.
• Support labor management by creating efficient schedules that align with business needs.
• Ensure compliance with all food safety sanitation HACCP and health department regulations.
• Maintain a clean organized and safe kitchen environment.
• Conduct routine inspections of equipment and work areas to ensure compliance with safety standards.
• Ensure proper operation and maintenance of kitchen equipment.
• Promote workplace safety and adherence to OSHA and company policies.
• Partner with the Executive Chef Sous Chefs and front-of-house leadership to ensure seamless service.
• Support banquet catering café concessions and special event culinary operations as needed.
• Assist with menu rollouts seasonal offerings and operational improvements.
• Communicate inventory shortages equipment needs and operational concerns to culinary leadership.

• High school diploma or equivalent required; culinary degree or formal culinary training preferred.
• 35 years of progressive culinary experience in a restaurant hotel private club stadium convention center performing arts venue or similar hospitality environment.
• Previous kitchen leadership or supervisory experience required.
• Food Protection Manager Certification required or ability to obtain within the designated timeframe.
• Strong knowledge of kitchen operations food preparation techniques and culinary best practices.
• Proven leadership and team development skills.
• Knowledge of food safety sanitation HACCP and health department regulations.
• Experience with inventory management food cost control and labor scheduling.
• Excellent organizational communication and problem-solving skills.
• Ability to multitask and prioritize in a fast-paced environment.
• Proficiency with kitchen management systems inventory software and Microsoft Office Suite is preferred.
• Ability to stand and walk for extended periods.
• Ability to lift carry push and pull heavy objects.
• Frequent bending reaching lifting and repetitive hand movements.
• Ability to work in hot humid and refrigerated kitchen environments.
• Ability to work evenings weekends holidays and event days as required.

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.