Kitchen Staff | Part-Time | Augusta Entertainment Complex

Oak View Group•Augusta, GA

3d•$11•Onsite

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. Position Summary The Kitchen Staff is responsible for assisting in performing duties related to preparation of food and beverage items prepared in concession & catering spaces. This role will pay an hourly rate of $11.00 and is tip eligible Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching. This position will remain open until April 10, 2026.

Requirements

Employee must be at least 18 years old
High School diploma or GED (or any equivalent combination of education and experience)
Access to reliable transportation
Must be able to work shifts including nights, weekends and holidays dependent on events schedule
Stand and walk for four to six hours at a time
Ability to work independently and as part of a team
Can communicate effectively in English, both verbally and in writing
Must be comfortable multi-tasking and working in a fast paced environment
Knowledge of a broad range of kitchen equipment including stoves, broilers, deep fryers, etc, and uses hand tools, knives and other related small wares
Must be familiar with common culinary terms and methods regarding broiling, braising, roasting, poaching, sauce preparation, and meat carving among other methods
Ability to understand the basic use of weight and volume measurements

Nice To Haves

Prior customer service experience is preferred

Responsibilities

Assists with preparing high quality food items using standardized recipes and methods of preparation, with proper proportion control
Accurately reads food ticket orders
Knowledgeable of food costs to minimizes waste and improves financial performance
Prepares individual food items with no variation in terms of appearance and taste
Possesses a working vocabulary of common culinary terminology
Adapts to changes in menu preparation and production methods
Maintains sanitation, health, and safety standards in work area
Responds properly to customer preferences and concerns
Performs other duties as assigned