Executive Chef | Gaillard Center

Location: US-SC-Charleston | Job ID: 2024-18098 | Location Name: Gaillard Center | Category: Culinary / Kitchen Management | Type: Regular Full-Time

About Oak View Group: Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. We offer a complete, 360-degree solution set for a collection of world-class owned venues and a diverse client roster, including the most influential, highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.

Position Summary: The Executive Chef is responsible for managing the culinary team, a critical department within the venue's F&B operation. This role requires overseeing all aspects of kitchen operations, including employee relations, food preparation and production, food cost control, and adherence to food safety and sanitation policies. The Executive Chef is a key position for the profitable operation of the business, with responsibilities including hiring, training, and supervising a team of 35 full-time and part-time culinary employees. Excellent interpersonal skills, self-direction, and a high level of oversight are essential, along with the ability to work a flexible schedule, including evenings and weekends. This position demands a professional appearance and a commitment to guest satisfaction, as well as consistent adherence to standards and procedures.

• Responsibilities:
• Manage, develop, and mentor a staff of 35 full-time and part-time culinary employees, including initiating employment actions (hiring, firing, disciplining).
• Ensure event staff awareness of workplace expectations, providing ongoing assistance, training, and mentoring to foster a positive and cooperative environment.
• Meet budgeted food percentages through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving, storage, inventory controls, purchasing, security, and waste control.
• Control labor costs through effective scheduling, cross-training, and employee development.
• Ensure purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency.
• Develop menus maintaining quality, consistency, and concept style.
• Monitor food production, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitor food appearance, temperature, sanitary, and quality standards.
• Supervise all line set-up, prep, and breakdown activities. Delegate tasks effectively to line personnel.
• Coordinate storage, maintenance, and repair of kitchen equipment.
• Coordinate delivery and set-up of catered services.
• Arrange and manage kitchen staff skills training and development, including departmental orientation of new employees.
• Maintain a positive and compliant employee relations climate.
• Staff, train, evaluate, and counsel kitchen staff.
• Promote support and communication with the entire staff.
• Positively interact with front-of-house staff.
• Rapidly solve problems.
• Ensure compliance with health, sanitation, safety, and employment regulations.
• Ensure proper kitchen record keeping, including food inventories and invoicing.
• Organize employee work schedules ensuring appropriate coverage for all areas.
• Promote teamwork among staff through effective communication, follow-through, and goal setting.
• Oversee the production of staff meals ensuring they are on time, healthy, and substantial.

Qualifications:

• Minimum 3-5 years of kitchen management experience in a full-service restaurant or events venue.
• Demonstrated track record of meeting projected costs.
• Professional appearance and presentation.
• Knowledge and skill in using computer software (MS Word/Excel/Outlook).
• Current Food Handler's card and alcohol service permit (if required).
• 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 (co-workers, subordinates, guests, purveyors).
• Active listening and effective communication skills.
• Ability to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling.
• Ability to distribute responsibility effectively to meet objectives.
• Ability to recognize, creatively solve, and prioritize problems in a changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule, including nights, weekends, and long hours.

Compensation: $85,000 - $95,000 annually.

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

• Minimum 3-5 years kitchen management experience.
• Demonstrated track record of meeting projected costs.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Current Food Handler’s card and alcohol service permit.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to develop staff through effective training, evaluation, and motivation.
• Strong communication and problem-solving skills.