Traveling Chef | Part-Time | Remote at Oak View Group in Remote

Overview

The Traveling Chef will actively supervise, coach, counsel, train, and mentor employees in meeting company quality standards. The Traveling Chef will actively and independently ensure a positive, harmonious, compliant, and cooperative work environment. Chefs will have the flexibility to accept or decline each assignment, but if accepted, the chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and independent decision-making skills are required.

This role will pay an hourly rate of $35.00.

Benefits for Part-Time Roles: 401(k) Savings Plan and 401(k) Matching.

This position will remain open until December 31, 2026.

Responsibilities

• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for the setup of all equipment necessary for the above-mentioned areas, including but not limited to chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
• Assists the executive chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
• Measure, mix, and cook ingredients according to recipes
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
• Maintain a clean kitchen. At the end of the day there should be no food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
• Assists the executive chef to ensure quality, consistency, and concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Monitor events, materials, and surroundings.
• Guide and motivate kitchen employees.
• Ensure that all food safety standards are followed.
• Communicate with leaders, peers, and subordinates.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Evaluate information against standards.
• Carry out ideas, programs, systems, or products.
• Other duties as assigned by the executive chef.

Qualifications

• High school diploma or equivalent GED.
• 2-3 years in a sous chef position in an upscale banquet, hotel, stadium, arena, or convention center setting with prior supervisory experience.
• A state-issued health certificate and immunizations are required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to stand for extended periods of time.
• Ability to communicate clearly and concisely.
• Ability to bend, stretch, twist, or reach out with the body, arms, and/or legs.
• Must be able to lift, push, pull, or carry heavy objects.
• Must be ServeSafe certified.
• Proficiency with computer software, including MS Word/Excel/Outlook.
• Ability to work closely with kitchen staff but also cook independently.
• Must be able to supervise, coach, and train employees.
• Must be constantly aware of frequently changing events in cooking processes.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry, and statistics.
• Knowledge of US Foods Menu Profit Pro a plus.
• Ability to adjust to rapidly changing environments and remain calm and assured in such situations.