Executive Chef

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.

We are seeking a highly motivated and experienced Executive Chef to manage our culinary team. This role plays a critical part in the success of our venue's F&B operations.

• This Executive Chef position is responsible for supervising, coaching, counseling, directing, training, and mentoring employees, including initiating and authorizing employment actions (hiring, termination, suspension, discipline, promotion, and transfer).
• The Executive Chef will actively and independently manage all aspects of employee relations to create a positive and harmonious work environment.
• Overseeing the kitchen's daily activities, ensuring guest satisfaction, profitability, and a positive work environment, while adhering to Oak View Group's policies and objectives is crucial.
• The Executive Chef will have complete responsibility for the culinary team's management and operation, 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 assigned tasks by the F&B Director.
• The Executive Chef must provide comprehensive oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. This includes maintaining excellent attendance and being available to work variable event-driven schedules, including evenings and weekends.
• Excellent interpersonal skills and self-direction are essential.
• This is a key position for the effective and profitable operation of the business.

Essential Requirements:

• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation are required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.

Compensation:

Salary: $80,000 - $90,000

Application Deadline: December 31, 2024

• Health, Dental, and Vision Insurance.
• 401(k) Savings Plan with Company Matching.
• Paid Time Off including vacation days, sick days, and 11 holidays.

• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Knowledge of food safety and sanitation regulations.
• Strong leadership and team management skills.
• Ability to create and implement menus focusing on nutrition.
• Effective communication and interpersonal skills.
• Experience in employee training and mentoring.
• Ability to maintain a positive work environment and manage employee relations.
• Technical proficiency in food preparation methods and kitchen safety.