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.

At the direction of the Executive Chef, responsible for planning, set-up, food preparation, organization,execution, sanitation, and production of food items for banquet and private party events and other areas as needed. Responsible for completing all daily and weekly cleaning and production as signments as required by the Executive Chef.

This role pays a yearly wage of $85,000 to $105,000 plus bonus

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until Oct 31, 2024

Jungle Island, a favorite South Florida landmark, is an intimate zoological park located in the heart of Miami, between downtown Miami and South Beach.

Building upon a rich tradition that began in 1936, Jungle Island is home to some of the world’s rarest and most exotic animals. Park guests enjoy engaging animal shows and informative exhibits while strolling by streams and waterfalls under a lush canopy of tropical trees. Guests can choose to participate in hands-on interactions with fascinating animals or go on guided behind-the-scenes VIP tours. Jungle Island enriches the lives of park visitors through immersive, real-life jungle experiences centered on adventure, animals, discovery and play. With its newly renovated Treetop Ballroom and picturesque outdoor spaces including a private beach, the 18-acre park also serves as Miami’s destination for extraordinary events. Discover Jungle Island today.

Jungle Island: A South Florida Tradition for 80 Years

Jungle Island, Miami’s premier entertainment destination, combines the beauty of Miami’s tropical landscape with a jungle full of extraordinary animals from around the globe. Building upon its rich 80-year history, today’s Jungle Island is a contemporary theme park, featuring numerous wildlife such as lemurs, wallabies, capybaras and much more!

Jungle Island began its history in 1936 as Parrot Jungle. Created by Franz Scherr with the idea of an attraction where birds could “fly free,” Parrot Jungle was originally located in south Miami and was known primarily its wide array of exotic birds including Pinky, the high-wire bicycle riding cockatoo, and our world-famous pink flamingos who have been prominently featured in the opening credits of television’s Miami Vice.

The park has evolved over the years under the direction of its current owners who purchased the park in 1988. After Hurricane Andrew, the owners set their sights on continuing to develop the park on Watson Island. After construction was completed in 2003, the Watson Island location opened for business as Parrot Jungle Island.

The evolution of the Jungle has led to the renaming of the park as Jungle Island to better encompass the wide variety of animals, plants and activities available.

Jungle Island lives up to its name with unusual flora, from the extraordinary African sausage tree to a collection of rare cycads. Visitors to Jungle Island can stroll along the 1.35 miles of winding, covered trails while enjoying the many special exhibits, attractions and tours that are available. As Miami’s brightest and most unique destination, Jungle Island continues to delight the thousands of people who visit Miami each year.

• Responsible for thorough understanding of daily function sheets in order to coordinate set-up of prep and organization of private parties and banquet events.
• Preparation of and storage of all food items necessary to operation of station in adherence with ClubCorp quality standards.
• Maintain required quantity of items used by other staff of the kitchen, ie. dressings, salsas, soups, etc.
• Communication with the Executive Chef or Sous Chef (as applicable) and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation.
• Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Proficient in sauce making, cooking techniques for all types of meats, seafood and vegetables.
• Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee Partners, Members and guests to ensure delivery of the 3 steps of service without being directed. 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 recover, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Banquet Chef
• Adhere to all of the various company, club 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.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
• Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Banquet Chef
• Adhere to all of the various company, club 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.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
• Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

About you:
• 3+ years kitchen experience
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment, fast pace

Physical Requirements:

• Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders,
  squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending,
  lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and
  seeing.

Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are
required to meet deadlines of the position, including weekends and/or holidays.

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.

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.