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.

OVG's hospitality division is searching for an Executive Chef to oversee all food & beverage preparation operations at the Seattle Aquarium in Seattle, WA. The Executive Chef will be a champion OVG representative in all our sustainability initiatives at the Aquarium, including:

• Zero waste by 2025.
• 80% of purchases meet Seattle Aquarium’s sustainable purchasing policy including zero single-use petroleum-based plastic.
• Participation in a regenerative working group.
• Fully electric appliance kitchen.

The Executive Chef has the primary duty of managing the culinary team and reports to the General Manager. The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group and Seattle Aquarium 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 General Manager.

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 culinary 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 varies with evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role will pay a salary of $85,000 to $95,000. For full-time roles, benefits include health, dental, and vision insurance, a 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until December 31, 2024.

Oak View Group is the food services and hospitality partner of the Seattle Aquarium. The Seattle Aquarium is a conservation organization working to regenerate the health of Earth's one ocean. The Seattle Aquarium thoughtfully brings the ocean to life for the public with experiences that inspire awe, empathy, and conservation action. The Aquarium is the ninth largest aquarium in the U.S. by attendance and is proud to be accredited by the Association of Zoos and Aquariums. Since opening, the Aquarium has hosted over 27 million visitors and provided marine conservation education to two million school children. The Aquarium's new Ocean Pavilion, opening in 2024, will be a central feature on the new Seattle waterfront.

Responsibilities include:

• Research and development of menu items to reflect the spirit and uniqueness of the Seattle market.
• Focus on Seattle and Washington state vendors, prioritizing local and seasonal ingredients to support restaurant and concession business.
• Managing, developing, and mentoring a staff of 20 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensuring event staff are aware of workplace expectations; providing ongoing assistance, training, and mentoring to event staff.
• Promoting a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff and leading by example.
• 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, and effective purchasing procedures.
• Controlling labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
• Ensuring compliance with health, sanitation, safety, and employment regulations.

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.

• Health, Dental, and Vision insurance.
• 401(k) savings plan with matching.
• Paid time off including vacation days, sick days, and 11 holidays.

• Minimum 2-3 years of kitchen management experience in a full-service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Ability to maintain a current Food Handler’s card and alcohol service permit as required.
• Technical proficiency and experience in food preparation methods.
• Strong communication and interpersonal skills.
• Ability to develop results-oriented staff through effective training and motivation.
• Detail-oriented with strong decision-making skills.