Concessions Culinary Supervisor | Part-Time | CFG Bank Arena

Oak View Group; Baltimore (MD); On-site; USD 28,000 - 40,000; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group in Baltimore seeks a Concessions Culinary Supervisor to lead on-site food operations between events, ensuring quality, safety, and efficient service across concession locations.

This hands-on role reports to the Executive Chef and Concessions leadership, supporting culinary execution, training, and inventory management in a fast-paced venue environment.

Qualifications

• High school diploma or equivalent preferred.
• 2–3 years of culinary, concessions, restaurant, catering, or high-volume food service experience preferred.
• Previous supervisory or lead experience in a culinary or food service environment preferred.
• Strong knowledge of food preparation, proper cooking and holding temperatures, sanitation, and food safety practices.
• Food Handler or ServSafe certification required or ability to obtain within the required timeframe.
• Ability to lead, coach, and supervise culinary team members in a fast‑paced, high‑volume environment.
• Strong organizational skills with the ability to prioritize tasks and respond quickly to changing operational needs.
• Ability to stand and walk for extended periods and regularly lift, carry, push, or pull heavy objects.

Responsibilities

• Supervise food preparation and production.
• Ensure concession stands are stocked and ready for service.
• Monitor food quality and portion standards.
• Maintain food safety and sanitation requirements.
• Assist with event-day culinary execution.
• Help train and coach team members.
• Monitor product levels and communicate replenishment needs.
• Minimize food waste and ensure proper cleanup after events.

Skills

Food safety

Leadership

Staff supervision

Communication

Team coordination

Education

High school diploma or equivalent

Tools

ServSafe certification

Job description

Oak View Group 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.

Position Summary

Concessions Culinary Supervisor supports the execution of food operations throughout the venue, ensuring consistent food quality, presentation, safety, and operational readiness across all concession locations. This position provides hands‑on leadership to culinary team members before, during, and after events and works closely with the Executive Chef and Concessions leadership team to deliver an efficient and high‑quality guest experience.

This role pays an hourly rate of $25.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until November 13, 2026.

Responsibilities

• Key responsibilities include supervising food preparation and production.
• Ensuring concession stands are properly stocked and ready for service.
• Monitoring food quality and portion standards.
• Maintaining food safety and sanitation requirements.
• Assisting with event‑day culinary execution.
• Helps train and coach team members.
• Monitors product levels and communicates replenishment needs.
• Minimizes food waste.
• Ensures all culinary areas are cleaned, organized, and properly closed following each event.
• Follow recipes, portion standards, production sheets, and established culinary procedures.
• Supports with food cost, portion control, waste reduction, and inventory management.

Qualifications

• High school diploma or equivalent preferred.
• 2–3 years of culinary, concessions, restaurant, catering, or high-volume food service experience preferred.
• Previous supervisory or lead experience in a culinary or food service environment preferred.
• Strong knowledge of food preparation, proper cooking and holding temperatures, sanitation, and food safety practices.
• Food Handler or ServSafe certification required or ability to obtain within the required timeframe.
• Ability to lead, coach, and supervise culinary team members in a fast‑paced, high‑volume environment.
• Strong organizational skills with the ability to prioritize tasks and respond quickly to changing operational needs.
• Ability to follow recipes, portion standards, production sheets, and established culinary procedures.
• Basic understanding of food cost, portion control, waste reduction, and inventory management.
• Strong communication skills and ability to work collaboratively with culinary, concessions, warehouse, and management teams.
• Must be dependable, professional, and able to work independently with minimal supervision.
• Ability to work a flexible event‑based schedule, including nights, weekends, and holidays.
• Ability to stand and walk for extended periods and regularly lift, carry, push, or pull heavy objects.
• Must be able to work in environments that may include heat, cold, noise, and varying temperatures associated with commercial kitchens and concession operations.

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.