Traveling Chef | Part-Time | Golf Tournaments

Traveling Chef | Part-Time | Golf Tournaments

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.

Position Summary

The Traveling Chef will actively supervise, coach, counsel, 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. 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. This role pays an hourly rate of $28.00. Benefits for part-time roles: 401(k) savings plan, 401(k) matching. This position will remain open until September 25, 2026.

Responsibilities

• 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, sanitary 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.

Qualifications

• High school diploma or GED is 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 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.
• Ability to bend, stretch, twist, or reach out with the body, arms, and/or legs.
• Must be able to lift, push, pull, or carry heavy objects.
• 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
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Must maintain a high level of concentration and be strong at multi-tasking.
• Ability to adjust to rapidly changing environment and remain calm and assured in such situations

Strengthened by our Differences. United to Make a Difference

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 our people, improves our service, and raises our excellence. 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.

Equal Opportunity Employer

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.