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.

The Culinary Intern will provide support under the direction of the Executive Chef.

This position is a 12-month training program in which the trainee will rotate through all departments in the Kitchen as follows:

Rotation #1: Culinary - Orientation - 1 month
Rotation #2: Culinary - Restaurant Demi Chef - 5 months

Rotation #3: Culinary - Restaurant Chef de Partie - 4 months

Rotation #4: Culinary - Pastry Demi Chef - 2 months

This role will pay an hourly rate of $20

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 April 4, 2025.

Peak is a premium restaurant located on the 101st floor of 30 Hudson Yards, in a State-of-the-Art building with panoramic views and situated above Edge, the highest outdoor observation deck in the city. A luxurious destination with breath-taking views of lower New York City.

Phase #1: Orientation

• The first phase of training focuses on orienting the Culinary Intern to our organization and the local community. The goal of this phase is for the Culinary Intern to learn the company’s business and culture and to learn about the local community.
• The Culinary Intern will learn the company's business and culture; administration and logistical matters; familiarization with hardware and software tools; orientation to local community and introduction to key contacts in the organization.
• The Culinary Intern will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.

Phase#2: Restaurant Demi Chef

• In this phase of training, on-the-job training will be provided on various duties and responsibilities of the demi chef in the restaurant kitchen. The objectives of this phase are for the Culinary Intern to learn how to plan menu items, prepare and plate food items in the restaurant kitchen; and learn how this department interacts with other areas of the kitchen.
• The Culinary Intern will develop techniques to plan menus to learn how to plan, organize, and execute the production of food items in the restaurant kitchen. Planning and organization skills are key components of this phase of training.
• The Culinary Intern will learn the daily operations of the stations within the kitchen including Saucier, Hot appetizer, Rotisserie, Garde-manger, and Entremetier. Learn the restaurant recipes with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service; set up the maintenance of the department to ensure that it is up to standard; learn to set up station with predetermined mise en place required to service restaurant operations; learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner; observe and practice food production practices that meet federal and state regulations. The Restaurant Demi Chef is responsible for the supervision of at least one cook and/or commis at their station in addition to being in direct contact with the Sous Chef for all instructions on the station such as but not limited to, menu changes.

Phase #3: Restaurant Chef de Partie Phase

• In this training phase, on-the-job training will be provided on the various duties and responsibilities of the supervisor/ chef de partie role in the restaurant kitchen. The objectives of this phase are for Nelson to learn how to effectively supervise a team of restaurant cooks; and learn how this role interacts with other areas of the hotel.
• The Culinary Intern will develop techniques to organize, plan, and supervise assignments of the kitchen team; and also acquire organizational, cultural behavioral, and leadership skills. Finally, learn to evaluate team members' performance.
• The Culinary Intern will learn to assist with the overall operation of the culinary department; assist in the creation and development of new menu items; will learn how to hire, train, monitor development, and retain department employees; assign tasks to demi chef and commis cooks, learn to enforce all kitchen guidelines and company policies in the kitchen and at events, attend daily morning meetings and all appropriate meetings as needed (i.e. Production Meeting), learn and manage to train employees and enforce Health Dept. regulations; learn to manage the cleaning schedule, walk-in refrigerator, and freezer SOPs. Learn to supervise/motivate and manage all kitchen and BOH staff and ensure that they are working under the rhubarb brand and guidelines monitor product quality and enforce quality standards. Learn how to compose a product order list for events and submit it to the vendor on time; learn to evaluate portion and yield control based on menu guidance; test and document new recipes with the chef.

Phase#4: Restaurant Pastry Demi Chef Phase

• In this phase of training, the Culinary Intern will receive on-the-job training as a cook in pastry. The objectives of this phase are for the Culinary Intern to learn how to develop and test new recipes and to prepare, store, and plate various dessert items; learn to fully understand their ingredients and the chemical reactions that occur when producing fine desserts.
• The Culinary Intern will learn skills to develop new recipes and develop techniques to use various ingredients to prepare, store, and plate fine desserts. Precise timing and temperature control are key components of this phase of training.
• The Culinary Intern will learn to create specialty pastries and baking goods under the direction of the Executive Pastry Chef; learn to prepare and bake specialty items according to recipe; learn chocolate work for garnishes; learn to bake and create cakes to order; learn to spin ice cream and manage temperatures during service; learn knife work, cut in brunoises, batons, and chiffoniers styles; learn to set up and break down the service station; learn how to plate the desserts for service; maintain a solid menu knowledge and attention to detail with plate presentation; learn to work as a team, assisting helpers’ and chefs’ needs and inquiries.

Additional Responsibilities:

• Assist kitchen staff with the preparation of meals utilizing standardized recipes.
• Assists in keeping all food storage areas, refrigerators, freezers, etc. clean and organized.
• Assist with the preparation of stocks, storing and labeling all food products in the pantry i.e., temperature recording, rotation of food supplies and cleaning schedules while maintaining allergy awareness.
• Assist with Prep Cooking and Special Events
• Practice safe food handling techniques while maintaining proper sanitation procedures in accordance with SERV Safe.
• Understands kitchen equipment and the operation of equipment.
• Maintains a clean work environment, including floors and passages.
• Cleans kitchen and equipment as assigned by the Culinary Management team.
• Performs all duties in accordance with the standards established by the NYC Department of Health
• Attends staff meetings and in-services as required.

Performs other duties as assigned.

• Ability to work independently as well as part of a team.
• Excellent organizational skills with ability to prioritize; ability to handle multiple tasks simultaneously.
• Ability to effectively communicate with a wide variety of people.
• Ability to maintain confidentiality.

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.