Traveling Chef

🔥 0 minutes ago

🇺🇸 United States – Remote

💵 $35 / hour

⏱ Part Time

🟢 Junior

🟡 Mid-level

🚫👨‍🎓 No degree required

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Oak View Group

WebsiteLinkedInAll Job Openings

5001 - 10000 employees

💼 Consulting

📣 Marketing

🍽️ Food & Beverage

💰 Private Equity Round on 2018-03

Consulting • Marketing • Food & Beverage

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. OVG is committed to sustainability and creating extraordinary experiences for fans, teams, artists, and communities, as well as being a collaborative partner in the local and global events landscape.

📋 Description

• Supervise, coach, counsel, train, and mentor employees in meeting company quality standards. • Ensure a positive, harmonious, compliant, and cooperative work environment. • Fulfill all required shifts for accepted assignments while on support. • Supervise line setup, prep, and breakdown activities. • Delegate tasks to line personnel during service. • Supervise buffet, beverage, break, and carving table setup and breakdown. • Set up equipment for buffet, beverage, break, and carving areas. • Assist the executive chef with kitchen record-keeping and administrative requirements, including food inventories and ordering. • Organize employee work schedules and ensure appropriate coverage for kitchen areas. • Measure, mix, and cook ingredients according to recipes. • Use pots, pans, knives, and other equipment to prepare and serve food. • Maintain cleanliness in the kitchen and all food production areas. • Provide ongoing assistance, training, and mentoring to kitchen staff. • Promote a positive, enthusiastic, and cooperative workplace environment. • Assist the executive chef in maintaining quality, consistency, and concept. • Monitor food preparation production, recipe specifications, portion controls, and kitchen timings. • Monitor food appearance, temperature, sanitary, and quality standards. • Monitor events, materials, and surroundings. • Guide and motivate kitchen employees. • Ensure food safety standards are followed. • Communicate with leaders, peers, and subordinates. • Make decisions, solve problems, and organize, plan, and prioritize work. • Evaluate information against standards. • Carry out ideas, programs, systems, or products. • Perform other duties as assigned by the executive chef.

🎯 Requirements

• High school diploma or equivalent GED. • 2-3 years in a sous chef position in an upscale banquet, hotel, stadium, arena, or convention center setting with prior supervisory experience. • A state-issued health certificate and immunizations are required. • 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 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 communicate clearly and concisely. • 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 ServeSafe certified. • Proficiency with computer software, including MS Word/Excel/Outlook. • Ability to work closely with kitchen staff but also cook independently. • Must be able to supervise, coach, and train employees. • Must be constantly aware of frequently changing events in cooking processes. • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry, and statistics. • Knowledge of US Foods Menu Profit Pro a plus. • Ability to adjust to rapidly changing environments and remain calm and assured in such situations.

🏖️ Benefits

• 401(k) Savings Plan • 401(k) Matching

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