Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $78,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Professional development opportunities
Job Description
Oak View Group is a globally recognized leader in venue development, management, and premium hospitality services within the live event industry. This dynamic company provides a comprehensive, 360-degree suite of solutions that serve a diverse portfolio of world-class venues including highly influential arenas, convention centers, music festivals, performing arts centers, and cultural institutions. Through its innovative approach and commitment to excellence, Oak View Group elevates the live event experience by seamlessly integrating venue operations with premium hospitality, creating unforgettable moments for millions of guests globally.\n\nThe Executive Chef role at Oak View Group holds a pivotal position in managing the culinary... Show More
Job Requirements
- Degree or equivalent experience in culinary arts or hospitality management
- 3-5 years of kitchen management experience in a full-service events venue
- current Food Handler's certification
- ability to obtain and maintain sanitation certification
- proficiency with computer software including MS Word, Excel and Outlook
- proven track record of meeting food cost budgets
- strong leadership and communication skills
- ability to work flexible hours including nights and weekends
- willingness to manage staffing and operations in a fast-paced, event-driven environment
- capacity to maintain professional presentation and interpersonal skills
- knowledge of employment and safety regulations
- ability to develop and mentor staff effectively
Job Qualifications
- Minimum of 3-5 years kitchen management experience in a full service events venue
- demonstrated track record of meeting projected food costs
- professional appearance and presentation
- proficiency in MS Word, Excel and Outlook
- current Food Handler's card and alcohol service permit if required
- working knowledge of employee scheduling in hospitality
- certification in nationally recognized sanitation program
- technical knowledge of food preparation methods
- strong interpersonal skills with ability to interact positively
- excellent communication and active listening skills
- capability to train, evaluate and motivate staff
- ability to delegate responsibilities effectively
- problem-solving skills
- ability to prioritize and make decisions
- detail-oriented with multitasking abilities
- self-directed with team collaboration skills
- flexible availability for nights, weekends and long hours
Job Duties
- Manage, develop and mentor a culinary team of 35 full-time and part-time employees
- initiate employment actions including hiring, firing, and disciplining
- provide continuous training, coaching and mentoring to staff
- ensure budgeted food cost percentages through effective control measures such as portion control and inventory management
- control labor costs via scheduling and cross-training
- develop and maintain menus ensuring quality and consistency
- monitor food preparation, presentation and sanitation standards
- supervise kitchen setup, prep, and breakdown
- delegate tasks to kitchen staff during service
- coordinate maintenance and repair of kitchen equipment
- manage delivery and setup of catered services
- arrange kitchen staff orientation and skill development
- maintain a positive employee relations climate
- ensure compliance with health, safety and employment regulations
- oversee kitchen record keeping including food inventories and invoicing
- organize work schedules and enforce uniform policies
- promote teamwork and effective communication
- provide leadership to ensure smooth operation and guest satisfaction
- oversee production of staff meals ensuring timeliness and quality
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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