Cook 3| Part-Time

1 week ago

West Palm Beach, Florida, United States Oak View Group Part time
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

The Cook 3 will provide a range of culiary services for the building, including concessions, buffet, tableside, and cocktail, with event styles varying from casual to gala. The Cook 3 must be skilled and independent with a strong understanding of culinary techniques, able to create high-quality, innovative dishes without the need for recipes or supervision, using their creativity, expertise, and knowledge of flavors. The Cook 3 must have the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts based on a fluctating event-based schedule. Cooks are expected to stay composed and flexible in a fast-paced environment, demonstrating strong initiative and teamwork to ensure event success.

This role will pay an hourly rate ranging between $23 to $25.

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

The Palm Beach County Convention Center is a multi-purpose facility in West Palm Beach, Florida, managed by the Oak View Group. The Center features a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom and 21,000 square feet of flexible meeting space, as well as connecting to the 400-room Hilton West Palm Beach.

Responsibilities
  • Interact directly with guests in areas such as Action Stations and buffet lines, slicing meats, or preparing made-to-order dishes.
  • Demonstrate a strong understanding of portion control, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines.
  • Apply advanced knowledge of plating techniques and presentation standards.
  • Continuously improve culinary skills by seeking guidance and learning from senior team members.
  • Independently create meals and prepare food items according to recipes with little to no assistance.
  • Manage all opening and closing responsibilities in the kitchen independently.
  • Operate, clean, and maintain kitchen equipment, including dishwashers, stovetops, tilt skillets, grills, fryers, slicers, and rotating ovens.
  • Maintain cleanliness in the kitchen by washing culinary and service dishes, cleaning tables, walls, and floors, and stocking items with properly labeled dates.
  • Enforce food safety policies and procedures for proper handling, sanitation, storage, and dispensing of food and beverages, following State Food Handlers Certification standards.
  • Adhere to safety and uniform standards, including wearing the required attire and protective equipment (e.g., hat, hairnet, cut gloves, non-slip shoes).
  • Share knowledge and culinary techniques with junior staff, ensuring proper preparation and food presentation.
  • Work collaboratively with the team to ensure efficient preparation, excellent service, and timely delivery of products.
  • Report and monitor the maintenance of kitchen equipment to ensure functionality.
  • Observe, test, and ensure foods are cooked to the appropriate standards.
  • Accurately portion, arrange, and garnish food plates for guest service.
  • Assist with controlling food and labor costs to ensure efficient operations.
  • Conduct regular inspections to maintain cleanliness and meet company standards across all locations.
  • Support monthly inventory processes and assist in maintaining stock levels.
  • Participate as an active team member, contributing to the overall success of food preparation and service delivery.
Qualifications
  • Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
  • Must provide regular and consistent written availability to management.
  • Some level of advaned culinary degree or certifications required.
  • Knowledge of food safety and sanitation regulations.
  • Must obtain and maintain a Food Handlers Card from ServeSafe, and other required compliance trainings.
  • Ability to work effectively in a team-oriented, fast-paced, event-driven environment.
  • Strong communication skills to interact with employees, management, and guests in a professional and respectful manner.
  • Physical ability to lift and move heavy objects, such as boxes and equipment.
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.

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