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 has the primary duty of managing the culinary team, a recognized department of the venue’s F&B operation. 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. Additionally, the Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group's 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 F&B Director. 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.

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 that includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role will pay a salary of $70,000 to $78,000 and is relocation eligible. This position will remain open until Dec 31, 2024.

Responsibilities:

• Responsible for managing, developing, and mentoring the culinary team, including initiating employment actions such as hiring, firing, and disciplining.
• Ensures event staff are aware of workplace expectations; provide ongoing assistance, training, and mentoring to event staff; promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff.
• 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.
• Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet Oak View Group’s standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of the concept are maintained.
• Monitors production of food preparation ensuring recipe specifications, portion controls, and kitchen timings are met.
• Supervises all line set-up, prep, and breakdown activities.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees.
• Maintains a positive and compliant employee relations climate.
• Promotes teamwork among staff through effective communication, follow through, and goal setting.

• 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 years kitchen management experience in a full-service restaurant or events venue.
• Demonstrated track record of meeting projected costs.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency in food preparation methods.
• Effective communication and active listening skills.
• Ability to develop and motivate staff through training and evaluation.
• Detail-oriented with the ability to multi-task and prioritize.
• Open availability, including willingness to work nights and weekends.