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 Executive Chef will report to the VP of Culinary Operations. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the VP of Culinary Operations.

The Executive Chef must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required. Must have working knowledge of Union CBA.

This role will pay a salary of $130,000 to $150,000.

About The Venue: McCormick Place, located in downtown Chicago, is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world's largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year.

This position will remain open until December 31, 2024.

Responsibilities include managing, developing, and mentoring staff of full-time and part-time culinary employees, ensuring event staff are aware of workplace expectations, and providing ongoing assistance, training, and mentoring. The Executive Chef promotes a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff, reinforcing procedures and practices through repetition, and leading by example.

The Executive Chef is responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control. Additionally, the Executive Chef controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.

The Executive Chef ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency, develops menus, and monitors production of food preparation ensuring recipe specifications, portion controls, and kitchen timings are met.

The role includes supervising line set-up, prep, and breakdown activities, coordinating the storage and maintenance of kitchen equipment, arranging kitchen staff skills training and development, and maintaining a positive and compliant employee relations climate.

It is essential to promote teamwork among staff through effective communication, follow-through, and goal setting, leading by example and through instruction to effectively obtain quality management of product, service, and philosophy of concept.

Additionally, the Executive Chef is responsible for ensuring that the organization’s sustainability goals are met or exceeded and overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar.

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.

Equal Opportunity Employer: 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.

• Health, Dental, and Vision insurance.
• 401(k) savings plan with matching.
• Paid time off including vacation days, sick days, and 12 holidays.

• Minimum of 5-7 years kitchen management experience in a full-service restaurant or events venue.
• Demonstrated track record of meeting projected costs.
• Professional appearance and presentation.
• Knowledge of computer software including MS Word/Excel/Outlook.
• Current Food Handler's card and alcohol service permit.
• Ability to obtain certification in a nationally recognized sanitation program.
• Technical proficiency in food preparation methods.
• Effective communication and active listening skills.
• Experience in staff training, evaluation, and motivation.
• Problem-solving and decision-making abilities.
• Detail-oriented with strong multitasking skills.