Lead Cook |Part-Time | Grand River Conference Center

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Lead Cook |Part-Time | Grand River Conference Center

Location

US-IA-Dubuque

Job Post Information* : Posted Date

8 hours ago (8/10/2026 11:33 AM)

Job ID

2026-33947

Location Name

Grand River Conference Center

Category

Culinary / Kitchen Management

Type

Regular Part-Time

Location : Location

US-IA-Dubuque

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

52001

Location : Address

500 Bell St

Job Post Information* : Post End Date

11/6/2026

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.

The Lead Cook is responsible for preparing foods to be served to guests throughout the venue while also providing direction and guidance to other culinary and kitchen team members. The employee must maintain excellent attendance and be available to work an event-driven schedule, including nights and weekends per business needs. This role pays an hourly rate of $19.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until November 6, 2026

The Grand River Center Conference Center is a full-service meeting and event facility located in the heart of downtown Dubuque, Iowa. Newly renovated in 2020, featuring over 80,000+ square feet of meeting and exhibition space for events up to 2,000.

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 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 Executive Chef, Executive Sous Chef to plan menus and estimate expected food consumption. Show demonstrated ability to meet the company standard for excellent attendance.

Previous culinary experience working in a high-volume food and beverage operation. Previous supervisory experience is preferred. 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.

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