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 Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning, and closing of workstations and dish areas. Employees will work in an ever-changing fast-paced environment. Kitche Prep Cooks must also maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $13.00 

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until November 20, 2026.

The Terre Haute Convention Center opened in the spring of 2022. It offers more than 12,000 sq. ft. of flexible ballroom space with the ability to seat up to 1000 attendees for a large general session or 700 for a formal dinner. With the flexibility of the space, planners have the ability to host a full conference with meals and breakout sessions. The convention center will have on-site catering, audio-visual services, professional event staff and event planning, and first-class service. Attendees from the region and afar will enjoy the convenience of the connected hotels and parking garages, making location and ease for guests more than ideal for conventions.

• 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 as 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, Sous Chef or kitchen supervisor to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance.

• Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is preferred but not required.
• High School diploma or equivalent.
• Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
• Possess a valid food handling certificate if required by state and federal regulations.
• Must present with a professional appearance and demeanor.
• 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.

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.