Elite Premium Culinary Supervisor – Live Event Food Lead

Oak View Group; Baltimore (MD); On-site; USD 28,000 - 41,000; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group seeks a Premium Culinary Supervisor to lead culinary operations across premium areas such as suites, clubs, catering, and special events. You will guide the culinary team, ensure food is prepared and delivered to exact standards, and coordinate event-day production with the Executive Chef and leadership team.

The role requires hands-on leadership, strong food-safety knowledge, and the ability to manage high-volume service, nights, weekends, and holidays in a dynamic event

Qualifications

• 2–3 years of culinary experience in a restaurant, catering, premium hospitality, or high‑volume food service.
• Previous supervisory or culinary leadership experience preferred.
• Strong knowledge of food preparation, presentation, sanitation, and food safety practices.

Responsibilities

• Supervise culinary execution for premium clubs and special events.
• Ensure food is prepared and presented according to quality, portion, and presentation standards.
• Supervise and support culinary staff during event setup, service, and breakdown.
• Monitor food levels, temperatures, presentation, and timely replenishment throughout service.
• Ensure compliance with food safety, sanitation, and proper food handling procedures.
• Assist with production planning, portion control, inventory, and minimizing food waste.
• Maintain clean, organized, and event-ready culinary and service areas.
• Communicate operational needs, shortages, and service concerns to culinary and premium leadership.

Skills

Culinary experience

Supervisory experience

Food safety

Leadership

Event environment

Job description

Oak View Group seeks a Premium Culinary Supervisor to lead culinary operations across premium areas such as suites, clubs, catering, and special events. You will guide the culinary team, ensure food is prepared and delivered to exact standards, and coordinate event-day production with the Executive Chef and leadership team.

The role requires hands-on leadership, strong food-safety knowledge, and the ability to manage high-volume service, nights, weekends, and holidays in a dynamic event