Breakfast Lead Cook | PPL Center

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.

Position Summary

The Breakfast Lead Cook is responsible for preparing food per company recipes and standards in a fast-paced environment. The Breakfast Lead Cook is responsible for providing limited guidance and direction to other culinary team members. The Breakfast Lead Cook must be able to work independently and adhere to high company standards that ensure customer satisfaction. Portion control, food waste and sanitation are additional areas the Breakfast Lead Cook must be aware of while operating in the kitchen and serving areas. The Breakfast Lead Cook will be responsible for the setup, sanitation, cleaning, and closing of their workstation area.

 

This role will pay an hourly rate between $18 to $22.

 

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

 

This position will remain open until October 31, 2024

 

 

About the Venue

PPL Center is a state-of-the-art multipurpose arena in downtown Allentown, PA and home of the Lehigh Valley Phantoms. The arena seats more than 10,000 for concerts and more than 8,500 for Lehigh Valley Phantoms professional hockey games, making it the region’s largest events venue.

 

The amenities-packed PPL Center hosts more than 150 events each year, offering something for everyone, including the Lehigh Valley Phantoms, the AHL affiliate of the NHL Philadelphia Flyers, live concerts, family shows, trade shows, youth sports, high school and collegiate events, conferences, graduations, and so many more.

Responsibilities

• Must demonstrate ability to meet the company standard for excellence in the areas of guest service, interaction with co-workers, and uniform standards.
• Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by company policy.
• Ensure a clean, safe, and pleasant atmosphere is maintained in the kitchen and other work areas always.
• Maintain a positive attitude in high stress situations
• Responsible for providing high quality, fresh food products in a timely manner for delivery to the customer.
• Responsible for consulting with the Executive Chef to plan menus and estimate expected food consumption.
• Prepare hot and cold foods following company recipes and portioning requirements.
• Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for reporting any maintenance required for kitchen equipment to management.
• Report and safety hazards or unsafe conditions/practices to management immediately.
• Perform other duties as assigned by management.
• Report disciplinary issues, accidents, incidents, illnesses or serious performance issues to the Executive Chef, HR, or the General Manager immediately. The Breakfast Lead Cook is responsible for supporting staff and through mentoring and training; any disciplinary or on-going performance issues should be deferred to the Executive Chef, HR, or General Manager.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• High school diploma or equivalent preferred.
• Must be 18 or over.
• Previous supervisory experience preferred.
• Experience with breakfast or buffet service preferred.
• Minimum 3 years of previous experience in a high volume, fast-paced kitchen environment is required
• Possess valid food handling certificate if required by state and federal regulations (or be willing to obtain one within a 60 day time-frame from date of hire).
• Excellent interpersonal and communication skills and a friendly, positive attitude with co-workers, management staff, volunteers and guests.
• Ability to work a flexible schedule including mornings, weekends, some holidays and long hours.
• Ability to prioritize tasks in a fast-paced environment.
• Ability to operate standard kitchen equipment to include broiler, steamer, chef knife, deep-fat fryers convection oven, mixer, and slicer.

 

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