Culinary Supervisor| Part-Time | University of Southern California (USC) Athletics

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

About the role

The Culinary Supervisor is responsible for serving guests quality food and beverages following the company’s standard recipes. The Culinary Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Culinary Supervisor is responsible for the training of all kitchen staff and must maintain excellent attendance to work events as scheduled per business need.

This role pays an hourly rate of $28.00-$30.00.

Responsibilities

• Coordinate and supervise the work of kitchen staff.
• Display knowledge of culinary preparation skills and teach others proper preparation and food presentation.
• Assist in the control of food and labor costs.
• Conduct regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assist with monthly inventory.
• Provide high-quality, fresh food products in a timely manner for delivery to guests.
• Prepare hot and cold foods following company recipes and portioning requirements.
• Participate as a team player with specific responsibilities related to preparation, excellent service, and delivery of product.
• Report any maintenance required for kitchen equipment.
• Maintain sanitation, health, and safety standards in work areas.
• Observe and test foods to ensure proper cooking.
• Portion, arrange, and garnish food plates for delivery to guests.
• Consult with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
• Demonstrate ability to meet the company standard for excellent attendance.

Requirements

• Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required.
• Previous experience working in a culinary supervisory capacity in a kitchen required.
• Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.

Benefits

• 401(k) Savings Plan and 401(k) matching (for part-time roles).