Cook III | Full-Time | Dr. Phillips Center for the Performing Arts

Oak View Group•Orlando, FL

12d•$22 - $28

About The Position

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 . Overview Cook III is responsible for serving guests quality food for private events, catering and backstage catering by following the company’s standard recipes. Cook III will prepare and cook meats, soups and sauces and supervise all other aspects of the food operation. The Cook III must maintain excellent attendance and be available to work events as scheduled as business need. This role pays an hourly rate of $22.00-$28.00 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025.

Requirements

3-5 years kitchen experience
Ability to communicate and follow instructions.
Indoor environment, fast pace

Nice To Haves

Prefer culinary training
Health & Sanitation Card

Responsibilities

Provide guidance and direction for all day-to-day event operations
Assist in the training, coaching, and development of banquet culinary staff
Plan and manage the production, preparation, and presentation of food
Ensure that all BOH operations adhere to proper safety and sanitations standards
Understand and operate within cost guidelines and targets
Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
Work with the front of house team to ensure proper execution of events
Organize and help in the service of all catering events
Receiving and proper rotation of food and kitchen goods.
Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by
Complete daily, weekly, and monthly administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc.
Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
Supporting Employee Partners and participating in daily and weekly management meetings
Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all of the various companies and departments written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Be able to follow instructions well as directed.
Responsible for maintaining good conduct and safe working habits while in all culinary areas
Attendance at daily line-up and participating as requested.
Wearing a CLEAN and neat uniform that follows OVG and your property uniform standards daily.