Kitchen Lead |Part-Time | Benchmark International Arena

Oak View Group; Tampa (FL); On-site; USD 33,062 - 34,440; Part time

Benefits offered by this job

401(k) Savings Plan

401(k) matching

Job summary

Oak View Group is seeking a part-time Kitchen Lead to supervise the kitchen team, prepare dishes, and ensure quality service at events. The role requires supervising staff, maintaining standards, and supporting the Executive Chef with menu planning and inventory.

Hourly pay is $24.50–$25.00, with benefits for part-time roles. Candidates must be able to work events, maintain attendance, and comply with sanitation and safety rules.

Qualifications

• Culinary training or equivalent experience required.
• 1–2+ years supervisory kitchen experience required.
• Ability to operate standard kitchen equipment including broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Strong communication with staff and guests in a professional manner.
• Must possess valid food handling certificate if required by state/federal regulations.

Responsibilities

• Coordinate and supervise the work of kitchen staff.
• Demonstrate culinary preparation skills and teach proper prep and presentation.
• Assist in controlling food and labor costs.
• Conduct regular inspections for cleanliness and maintenance.
• Assist with monthly inventory and stock control.
• Provide high-quality, fresh food for timely delivery to guests.
• Prepare hot and cold foods following recipes and portions.
• Collaborate with Executive Chef on menus and forecasting.

Skills

Supervisory experience

Team leadership

Communication

Food safety

Education

Culinary education

Tools

Broiler

Steamer

Convection oven

Mixer

Meat slicer

Chef knife

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 Kitchen Lead is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $24.50-$25.00

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

This position will remain open until October 23, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required.
• 1-2+ years of previous experience working in a supervisory capacity in a kitchen required. Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.

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.