Cook - Catering/Concessions|Part-time| SoFi Center - Oak View Group

Oak View Group:

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:

We are seeking skilled and highly motivated Cooks to join our Catering and/or Concessions culinary team. This position requires someone with a passion for the culinary arts, attention to detail, and commitment to upholding the highest standards. As a Cook at SoFi Center, you will be responsible for preparing and executing dishes to the highest quality, contributing to an impeccable dining experience for our guests. An OVG cook is responsible for preparing foods to be served to guests throughout the venue. Cooks will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Concessions Cook must maintain excellent attendance and be available to work events as scheduled per business need.

 

This role will pay an hourly rate between $19 and $23.

 

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

 

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

 

About the Venue:

Oak View Group is the venue manager and food and beverage provider of SoFi Center, a first-of-its-kind venue located in Palm Beach Gardens on the campus of Palm Beach State College. SoFi Center will be the home of the TGL Golf League, founded by Tiger Woods and Rory Mcllroy,  TGL presented by SoFi is a new golf league, combining advanced technology with teams of top players from the PGA TOUR for two-hour weekly competitions in prime time starting in January 2025. The arena will seat about 1,500 people and featured matches between 6 teams for the inaugural season.

Responsibilities:

• Prepare and cook menu items in collaboration with the kitchen team, maintaining consistency and accuracy in preparation
• Work closely with the Executive Chef and culinary team to develop and execute seasonal and specialty dishes that align with our standards
• Ensure food preparation and presentation meet high-end aesthetic and taste standards
• Responsible for consulting with Stand Lead/Catering Managers and Concessions Manager to plan menus and estimate expected food consumption.
• Maintain a clean, organized, and efficient kitchen environment, adhering to all health and safety protocols
• Monitor food inventory and assist in ingredient ordering, ensuring freshness and quality of ingredients
• Follow recipes precisely and adjust according to guests’ dietary requirements or special requests
• Collaborate effectively with team members to ensure smooth kitchen operations, especially during peak hours
• Handle and maintain kitchen equipment responsibly, ensuring longevity and safety

Qualifications:

• High school diploma preferred as well as relevant work experience
• Able to operate standard kitchen equipment to including the deep fryer, flattop grill, chargrill, broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Possess valid food handling certificate if required by state and federal regulations.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to catering concession operations.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

 

Physical demands:

 

• While performing duties of the job, the employee will constantly be required to grasp, fingering manipulation of product, feel, and carry multiple plates at a time.
• Employee will constantly push & lift equipment, food product, and supplies.
• Frequently requires employee to pull, climb, stoop, kneel to push carts of equipment, carts of food, move tables & chairs, and reach supplies.
• Exposure to hot plates, dishes and beverages. Exposure to wet floors. Safety equipement required to be worn. 
• Vision requires ability to constantly adjust focus to see long distances, peripheral vision and close vision to read instructions.
• Ability to frequently hear communication of others in a potentially loud event environment.
• Constant standing, walking and moving about a large event venue is required.
• Employees exert up to 100 pounds of force occasionally, lift up to 75 pounds frequently.

 

Work environment:

 

• Exposure to loud environment including frequently communicating with guests and coworkers in a loud environment, working around loud food production machinery and working in crowded work spaces and crowded event spaces.
• Employees will frequently work on tasks independently or in small or large teams.

Strengthened by our Differences. United to Make a Difference:

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.

Equal Opportunity Employer:

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.