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.

The Kitchen Manager has the primary duty of managing the kitchen at the Arena. The Kitchen Manager is responsible for overseeing the direction of the kitchen’s daily activities in accordance with venue's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Kitchen Manager is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.  

This is a key position for the effective and profitable operation of the business. The Kitchen Manager must maintain excellent attendance and be available to work a variable event-driven schedule which include evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   

This role will pay a salary of $55,000 to $60,000.

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until December 31, 2024

• Responsible for managing, developing and mentoring kitchen staff.
• Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.  
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet standards of quality and consistency.  
• Responsible for the development of menus, ensuring quality, consistency and style of 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.
• Manages and supervises all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.  Manages our Suite Attendants and makes sure food preparation and orders for the suites are done correctly and efficiently.
• Costs out catering riders for performers at the Arena.  Takes care of the catering and hospitality for entertainment at the Arena.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.

• Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• 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, multi-task and effectively prioritize in a continuously changing environment.

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.

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.