Traveling Chef | Part-Time | Catering Backstage

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 Traveling Chef will actively supervise coach counsel direct train and mentor employees in meeting company quality standards. The Traveling Chef will actively and independently manage all aspects of employee relations to ensure a positive harmonious compliant and cooperative work environment. Traveling Chefs will have the flexibility to accept or decline each assignment but if accepted the chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills self-direction strong management and independent decision-making skills are required.

• 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. At the end of the day there should be no food debris on the floor walls equipment work tables ceilings or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance training and mentoring to kitchen staff.
• 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. Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met.
• Monitors 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.

• High school diploma or equivalent GEDpreferred.
• 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 in a variety of work situations.
• 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

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.