Cook | Part-Time | Jungle Island

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.

Overview

The part-time Cook is responsible for preparing a variety of foods to be served to guests across the venue, including Banquet, Buffet, and Concessions service styles. This role often involves direct interaction with guests while working in dynamic environments such as Action Stations, Buffets, Grab ‘N Go Concessions, or preparing made-to-order dishes in a restaurant-style setting. Key responsibilities include maintaining portion control, minimizing food waste, and ensuring strict adherence to sanitation and safety standards within the kitchen. The Cook must be flexible to work on weekdays and weekends, with availability for morning, midday, and evening shifts depending on the needs of an event-driven schedule.

 

This role pays an hourly rate of $17.00-$20.00

 

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 7, 2025.

Responsibilities

• Demonstrates culinary expertise in plating techniques and presentation standards.
• Demonstrates culinary skills and ability to execute, at a higher standard, the tasks required in knife work, preparing, cooking soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, and breads.
• Shows continuous growth and initiative by actively seeking to improve culinary skills through learning from senior team members.
• Independently prepare meals and food items according to recipes with minimal to no supervision.
• Is able to perform all opening and closing responsibilities within the kitchen independently.
• Efficiently completes all kitchen opening and closing duties without assistance.
• Proficient in operating, cleaning, and maintaining all kitchen equipment, including dishwashers, stovetops, tilt skillets, grills, rotating ovens, fryers, slicers, and more.
• Maintains cleanliness by washing culinary and service dishes and utensils, cleaning tables, walls, and floors, and properly stocking food and supplies with accurate date labeling.
• Adheres to and enforces food handling, sanitation, storage, and dispensing procedures in compliance with State Food Handler Certification standards (e.g., using designated colored cutting boards, proper handwashing techniques).
• Consistently follows safety and equipment standards regarding clothing and appearance, such as wearing hats or hairnets, cut-resistant gloves, and non-slip footwear while handling food.
• Follows proper food preparation and presentation techniques at all times and continues to seek knowledge.
• Collaborates as a team player, taking responsibility for food preparation, delivering excellent service, and ensuring quality product delivery.
• Reports any maintenance needs for kitchen equipment promptly.
• Monitors food while cooking to ensure proper preparation and quality. Always carries a thermometer while working and regular checks the temperature of food product as cooking and during storage.
• Possesses a strong understanding of the Temperature Danger Zone and cooking temperatures of different meats and produce items to ensure Food Safety Standards.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Portions, arranges, and garnishes food plates attractively for guest service.
• Conducts regular inspections of all kitchen areas to ensure cleanliness and maintenance standards are met.
• Supports monthly inventory processes.

Qualifications

• Posses previous banquet or catering industry work and/or school experience.
• Ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an event-based schedule. 
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment