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
vacation days
Job Description
Oak View Group is a global leader in venue development, management, and premium hospitality services specifically tailored for the live event industry. The company offers a comprehensive and unmatched 360-degree solution for a collection of world-class owned venues. Oak View Group's clientele includes some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The company's commitment to excellence, innovation, and quality has positioned it as a prominent contributor to the live events ecosystem, transforming ordinary experiences into extraordinary ones for millions of attendees globally.
The Executive Chef role at O... Show More
The Executive Chef role at O... Show More
Job Requirements
- Minimum high school diploma or equivalent
- At least 3-5 years of culinary management experience
- Current Food Handler’s card and relevant permits
- Proficient computer skills including MS Office suite
- Ability to work flexible schedules including evenings and weekends
- Strong leadership and communication skills
- Ability to maintain sanitation and safety standards
- Ability to manage food and labor costs
- Ability to train and mentor staff effectively
- Must be self-directed and team-oriented
- Maintain professional appearance and presentation
Job Qualifications
- Minimum of 3-5 years kitchen management experience in a full-service events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficient in MS Word, Excel, and Outlook
- Maintains current Food Handler’s card and alcohol service permit if required
- Working knowledge of scheduling in hospitality
- Ability to obtain and maintain sanitation certification
- Technical knowledge of food preparation methods
- Strong interpersonal and communication skills
- Ability to train, evaluate, motivate, coach and counsel staff
- Ability to develop others’ skills
- Effective delegation and problem-solving skills
- Ability to prioritize and work independently
- Detail-oriented and able to multitask
- Flexible and willing to work nights, weekends, and long hours
Job Duties
- Manage, develop and mentor culinary staff including hiring, firing, and disciplining
- Ensure event staff meet workplace expectations through training and side-by-side support
- Control food costs by managing portion controls, inventory rotation, and purchasing procedures
- Control labor costs through scheduling, cross-training, and monitoring breaks
- Ensure purchasing and preparation meet company standards
- Develop menus maintaining quality, consistency, and style
- Monitor food production and presentation for adherence to specifications
- Supervise line setup, prep and breakdown activities
- Delegate tasks during events to kitchen staff
- Coordinate kitchen equipment maintenance and repairs
- Arrange delivery and setup for catered services
- Organize staff training, orientation, and development
- Maintain positive employee relations and workplace compliance
- Manage staffing, evaluation, and counseling
- Foster communication and teamwork
- Interact positively with front of house staff
- Resolve problems rapidly
- Ensure compliance with health, safety, sanitation, and employment regulations
- Maintain kitchen records and food inventories
- Organize work schedules and enforce uniform policies
- Promote teamwork and goal setting
- Lead by example to ensure quality product and service
- Oversee production of staff meals ensuring they are timely and healthy
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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