Cook III | Part-Time | Palm Beach County Convention Center

Oak View Group 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 Cook III is responsible for preparing foods to be served to guests throughout the venue in Banquet, Buffet, and Concessions style services. The Cook III will often have direct contact with the public working in areas such as action stations and buffet lines, slicing meats or preparing dishes to order. The Cook III must maintain excellent attendance and be available to work events as scheduled per business needs. Portion control, food waste, and sanitation are additional areas that the Cook III must be aware of while operating in the kitchen. The Cook III must have the ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts based on a fluctuating event‑based schedule. This role will pay an hourly rate of $21.00 - $25.00. Benefits for part‑time roles: 401(k) savings plan and 401(k) matching. This position will remain open until December 31, 2026. About The Venue The Palm Beach County Convention Center is a multi‑purpose facility in West Palm Beach, Florida, managed by the Oak View Group. The Center features a 100,000‑square‑foot exhibit hall, a 22,000‑square‑foot ballroom, and 21,000 square feet of flexible meeting space, as well as connecting to the 400‑room Hilton West Palm Beach. Responsibilities Display continued growth and initiative to improve upon culinary skills on a day-to-day basis by seeking knowledge from those in higher positions. Create meals and prepare food items according to a recipe with little to no assistance. Perform all opening and closing responsibilities within the kitchen independently Operate, clean, and maintain all pieces of kitchen equipment, including the dishwasher, stovetop, tilt skillets, grills, rotating oven, fryers, slicers, etc. Washes culinary and service dishes and utensils; cleans tables, walls, and floors, maintains the general cleanliness of the kitchen, and stocks food and other items using correctly written date labels. Follows and reinforces policies and procedures regarding the proper handling, sanitation, storage, and dispensing of food and beverage products based on the State Food Handlers Certification standards. Example: Prepping food on the correctly colored cutting boards; using handwashing sinks only for hand washing, etc. Always adheres to the equipment and safety standards of clothing and appearance when working near it and when handling food at all times. Example: Wearing a hat or hairnet; wearing cut gloves when working with sharp knives or slicing blades; always wearing non‑slip shoes, etc. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product. Observe and test foods to ensure proper cooking. Portion, arrange, and garnish food plates for delivery to guests. Assists in the control of food and labor costs Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards. Assists with monthly inventory. Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product. Responsible for reporting any maintenance required for kitchen equipment. Qualifications 2-3+ years of experience working in a cook role required. Advanced culinary degree or certification(s) is required. Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. Possesses the advanced culinary understanding of plating techniques and standards. Proven understanding of portion control, food safety, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines. Must obtain and maintain a Food Handler's Card from ServeSafe and other required compliance trainings. Ability to work effectively in a team-oriented, fast-paced, event-driven environment. Strong communication skills to interact with employees, management, and guests in a professional and respectful manner. Physical ability to lift and move heavy objects, such as boxes and equipment. 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. #J-18808-Ljbffr Oak View Group