Culinary Supervisor | Full-Time | The Texas Tech Club

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Culinary Supervisor | Full-Time | The Texas Tech Club

Location

US-TX-Lubbock

Job Post Information* : Posted Date

9 hours ago (8/22/2026 9:19 AM)

Job ID

2026-33942

Location Name

The Texas Tech Club

Category

Culinary / Kitchen Management

Type

Regular Full-Time

Location : Location

US-TX-Lubbock

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

79409

Location : Address

East Stadium, 2508 6th St., Suite 417

Job Post Information* : Post End Date

11/20/2026

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 Culinary Supervisor assists the Executive Chef and Sous Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining the highest standards of food safety, sanitation, and guest service. This position helps lead and train kitchen staff, supports menu execution and development, inventory and food costs, and ensures efficient kitchen operations during banquets and special events. The Culinary Supervisor leads by example, fosters a collaborative team environment, and is committed to delivering exceptional culinary experiences while upholding OVG's service standards and operational excellence. This role pays an hourly rate of $15.00-$19.00 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 20, 2026

Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within OVG's quality standards guidelines. To train and supervise employees as needed. Enhance the overall knowledge and team spirit of the kitchen staff. To attend F&B meetings, banquet meetings, and line-ups. Prepare work schedules for the kitchen crew and monitor payroll costs and reports as requested. Ordering, receiving, and proper rotation of food and kitchen goods. Menu development for the à la carte and banquet menus and any other special request by a member or the executive chef. Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation. Adhere to all cleaning schedules and duties set up by the executive chef. Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc. 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 recovery, any complaints as soon as possible. Interact with members/guests professionally, helping them with changes and last-minute requests as needed. Expected to help others when the occasion arises, just as other employee partners are expected to help