Executive Chef | Full-Time | Crown Complex

Fayetteville, NC, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $65,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid time off (vacation, sick days, holidays)

Job Description

Oak View Group is a globally recognized leader in venue development, management, and premium hospitality services catering to the live event industry. The company boasts a comprehensive, 360-degree solution set designed to serve a prestigious collection of world-class venues. These include some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group’s commitment to excellence and innovation in live event hospitality sets it apart as a trailblazer in creating exceptional experiences for a diverse and discerning clientele.

As a dynamic and forward-looking enterprise, Oak View Group is... Show More

Job Requirements

Minimum 2-3 years of kitchen management experience
Demonstrated ability to meet budgeted food costs
Must maintain professional appearance and presentation
Proficient in using computer software including MS Word, Excel and Outlook
Must have or be able to obtain Food Handler's card and alcohol service permit if applicable
Working knowledge of employee scheduling in hospitality
Ability to obtain and maintain sanitation certification
Skilled in food preparation methods
Strong interpersonal and communication skills
Ability to develop and motivate staff
Problem-solving and decision-making capability
Detail-oriented with effective multitasking
Ability to work independently and in teams
Availability to work flexible schedule including nights and weekends

Job Qualifications

Minimum 2-3 years kitchen management experience in full-service restaurant or events venue
Demonstrated track record of meeting projected costs
Professional appearance and presentation
Proficiency with computer software including MS Word, Excel and Outlook
Current Food Handler's card and alcohol service permit if required
Knowledge of employee scheduling in hospitality
Certification in nationally recognized sanitation program
Technical proficiency in food preparation methods
Strong interpersonal, listening and communication skills
Ability to train, motivate and counsel staff
Problem-solving and decision-making abilities
Detail-oriented with multi-tasking skills
Self-directed in team environments
Flexibility to work nights, weekends and long hours

Job Duties

Manage, develop and mentor a staff of 35 culinary employees including hiring, firing and disciplining
Ensure event staff understand workplace expectations and provide ongoing training and mentoring
Control food costs through measures such as portion control, inventory rotation, and purchasing procedures
Schedule kitchen staff effectively to control labor costs and oversee break documentation
Ensure all food purchasing and preparation meets quality and consistency standards
Develop menus maintaining quality, consistency and concept style
Monitor food production ensuring recipe specifications and sanitary standards are met
Supervise line set-up, prep and breakdown activities and delegate tasks
Coordinate maintenance and repair of kitchen equipment
Manage catering service delivery and food service set-up
Arrange and conduct staff skills training and orientation
Provide leadership and support to kitchen staff to build morale and empowerment
Maintain a positive and compliant employee relations environment
Oversee staffing, training, evaluation and counseling of kitchen staff
Foster effective communication and teamwork
Ensure compliance with health, sanitation and safety regulations
Maintain kitchen records including inventories and invoicing
Organize employee schedules ensuring uniform policy compliance
Lead by example to achieve quality management of product and service
Oversee production of staff meals ensuring timeliness and quality

Job Location

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