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 Cook will prepare and serve food in a buffet-style setting while ensuring a clean, organized, and visually appealing work area. The Line Cook will often have direct contact with the public working in areas such as a buffet line, station serving an more. As a key figure in our open kitchen space, where students, parents, and staff can observe the preparation process, professionalism and excellent customer service are essential. The ideal candidate will have a strong commitment to cleanliness, food safety, and consistent attendance. The Cook must maintain excellent attendance and professional appearance and be available to work weekends and special events as scheduled per business need.

This role will pay an hourly wage of $16 to $18  

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

• Prepare and Cook: Prepare and cook a variety of food items for a buffet-style service, including both hot and cold dishes, catering specifically to the nutritional needs of high-performance athletes.
• Food Presentation & Quality: Maintain high standards of food presentation, ensuring that meals are visually appealing, consistently prepared, and well-stocked throughout breakfast service.
• Open Kitchen Operations: Operate within an open kitchen environment, strictly adhering to cleanliness, organization, and health and safety regulations, while maintaining a professional and inviting atmosphere.
• Customer Interaction: Professionally engage with students, parents, and staff, providing friendly, courteous, and prompt customer service.
• Catering Assistance: Assist in the preparation and service of special catering events, ensuring timely and efficient execution of all food-related tasks.
• Recipe & Portion Control: Follow standardized recipes and portion control guidelines to maintain food consistency, quality, and minimize waste.
• Sanitation & Safety: Ensure workstations are clean and sanitized before, during, and after service, following proper food handling and storage procedures in compliance with health department standards.
• Buffet Station Management: Assist with the setup, operation, and breakdown of the buffet, ensuring smooth service, efficient food replenishment, and maintaining cleanliness.
• Health & Safety Compliance: Ensure full compliance with school policies and health department standards regarding food preparation, storage, and sanitation.
• Equipment & Maintenance: Immediately report any equipment malfunctions or maintenance issues to the kitchen manager or appropriate personnel.
• Safety Procedures: Adhere to all safety protocols, including the safe operation of kitchen equipment and consistent use of personal protective equipment (PPE).
• Menu Planning: Collaborate with the Executive Chef, Sous Chef, or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Food Testing: Monitor and test food items to ensure proper cooking and quality.
• Workstation Maintenance: Responsible for cleaning, stocking, and restocking workstations and display areas as needed throughout the shift.
• End-of-Shift Check: Ensure that workstations and concession stands meet cleanliness and organizational standards by receiving approval from the Floor Supervisor before ending the shift.

• Experience: Previous experience in a high-volume kitchen, preferably in a breakfast or buffet-style setting.
• Technical Skills: Strong knowledge of breakfast preparation techniques, including eggs, pancakes, meats, and breakfast breads, with a focus on consistent quality and presentation.
• Efficiency: Ability to work quickly and efficiently under pressure while maintaining a high level of organization, especially in an open kitchen environment.
• Customer Service: Excellent communication and customer service skills, interacting professionally with students, parents, and staff.
• Cleanliness & Organization: Strong commitment to cleanliness and organization, adhering to all food safety and sanitation guidelines.
• Adaptability: Flexibility to work early mornings, weekends, and holidays, with the ability to adapt to changing demands during special events or catering services.
• Attendance & Reliability: Consistent attendance and reliability, essential in a 7-day-per-week operation.
• Food Safety: Knowledge of food safety practices, including proper handling, storage, and sanitation of food. Valid food handling certification if required by state or federal regulations; ServSafe certification is preferred.
• Teamwork: Ability to work well in a team-oriented, fast-paced, and event-driven environment.
• Language Skills: Ability to speak, read, and write in English.
• Physical Requirements: Ability to lift and carry up to 40 pounds and stand for extended periods.
• Background Check: Must successfully pass a second-level background check as required by the school.

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.