Kitchen Supervisor | Part-Time | Hilliard Center
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 world-class venues and a client roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents.
Hilliard Center is Corpus Christi’s premier entertainment and event complex, proudly owned by the City of Corpus Christi and managed by Oak View Group. The waterfront venue features a state-of-the-art arena, the historic Selena Auditorium, and a versatile convention center overlooking Corpus Christi Bay, designed to deliver exceptional experiences as South Texas’ home for live entertainment, conventions, and community gatherings.
About the role
The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes, preparing and cooking meats, soups, and sauces, and supervising all other aspects of the food and beverage operation. This role also includes training all kitchen staff.
This is a part-time position with an hourly rate of $18.00 - $22.00.
Responsibilities
- Supervise the work of kitchen staff and teach proper preparation and food presentation.
- Assist in controlling food and labor costs.
- Conduct regular inspections of all locations to ensure 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 in preparation, 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 Executive Chef and Executive Sous Chef to plan menus and estimate expected food consumption.
- Meet the company standard for excellent attendance.
Requirements
- Professional training through culinary education or experience in a fast-paced fine dining restaurant/catering facility.
- 2-3 years of previous experience working in a supervisory capacity in a kitchen.
- Ability to supervise kitchen staff.
- Proficient in operating standard kitchen equipment, including broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
- Strong communication skills with employees, co-workers, volunteers, management, and guests to foster a positive, 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
- 401(k) matching