Culinary Supervisor | Full-Time | The Texas Tech Club

Oak View Group; Lubbock (TX); On-site; USD 21,000 - 26,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) Matching

Paid Time Off

Job summary

Oak View Group is hiring a Culinary Supervisor to assist the Executive Chef and Sous Chef in daily kitchen operations. You will lead, train and motivate staff, ensure consistent high‑quality food, and manage inventory and costs while upholding safety standards.

This role supports menus and events, including banquets, with a strong emphasis on teamwork. Ideal candidates have 2–3+ years in a high‑volume kitchen, a HS diploma, and solid knowledge of HACCP, sanitation and cost control.

Qualifications

• 2-3+ years of culinary experience in a high-volume setting.
• High school diploma or GED; culinary school preferred.
• Knowledge of food safety, HACCP, inventory management and kitchen ops.
• Ability to supervise and motivate kitchen staff; strong communication.

Responsibilities

• Oversee daily kitchen operations and ensure high-quality food.
• Train and supervise kitchen staff; lead with a collaborative approach.
• Manage inventory, food costs, and proper rotation of products.
• Assist with menu development for à la carte and banquets.
• Prepare work schedules and monitor payroll costs and reports.
• Expedite service during meals; ensure portioning and presentation.
• Maintain cleanliness, sanitation and safety in all kitchen areas.
• Support events, meetings, and special requests from executive staff.

Skills

Culinary Experience

Staff Supervision

Food Safety HACCP

High-Volume Ops

Education

High School Diploma

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

The Culinary Supervisor assists the Executive Chef and Sous Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining the highest standards of food safety, sanitation, and guest service. This position helps lead and train kitchen staff, supports menu execution and development, inventory and food costs, and ensures efficient kitchen operations during banquets and special events. The Culinary Supervisor leads by example, fosters a collaborative team environment, and is committed to delivering exceptional culinary experiences while upholding OVG's service standards and operational excellence.

This role pays an hourly rate of $15.00-$19.00

Benefits for Full-Time roles

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until November 20, 2026

Responsibilities

• Responsible for proper preparation, excellence of product, profit, and labor cost.
• Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms.
• Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within OVG's quality standards guidelines.
• To train and supervise employees as needed.
• Enhance the overall knowledge and team spirit of the kitchen staff.
• To attend F&B meetings, banquet meetings, and line-ups.
• Prepare work schedules for the kitchen crew and monitor payroll costs and reports as requested.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Menu development for the à la carte and banquet menus and any other special request by a member or the executive chef.
• Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation.
• Adhere to all cleaning schedules and duties set up by the executive chef.
• Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
• Be aware of team members and the environment and participate as a member of the team.
• Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
• Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
• Expected to help others when the occasion arises, just as other employee partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen, and ensuring that others are acting safely.
• Attendance at daily lineup and participation as requested.
• Wearing a clean and neat uniform that follows OVG & property uniform standards daily.

Qualifications

• 2-3+ years of culinary experience in a high-volume restaurant, hotel, club, catering, or hospitality environment, with previous supervisory or lead cook experience preferred.
• High school diploma or GED. Culinary school training is preferred.
• Working knowledge of food preparation techniques, menu execution, portion control, inventory management, and kitchen operations.
• Demonstrated ability to supervise, train, and motivate kitchen staff while fostering a collaborative, team-oriented work environment.
• Strong understanding of food safety, sanitation, and HACCP standards, with the ability to maintain a clean and organized kitchen.
• Ability to work efficiently in a fast-paced environment, prioritize multiple tasks, and adapt to changing business demands.
• Excellent communication and interpersonal skills with the ability to interact professionally with guests, members, vendors, and team members.
• Flexible schedule with the ability to work evenings, weekends, holidays, and special events as business needs require.
• Ability to stand for extended periods and frequently lift, carry, push, or pull heavy objects while performing kitchen duties.
• Health & Sanitation Card.

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.