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
Job Description
Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services, focusing on the live event industry. The company provides a comprehensive 360-degree solution set encompassing a collection of world-class owned venues and an esteemed client roster including some of the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. OVG's commitment to excellence and innovation in venue services positions it at the forefront of the live events sector, delivering unforgettable experiences for guests and patrons globally.
This distinguished position is for an Executive Chef at Oa... Show More
This distinguished position is for an Executive Chef at Oa... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3-5 years kitchen management experience
- Valid Food Handler's card
- Ability to work a flexible schedule including nights and weekends
- Strong leadership and communication skills
- Proficiency in Microsoft Office software
- Must maintain a professional appearance
- Ability to train and mentor culinary staff
- Knowledge of food safety and sanitation standards
- Ability to manage food cost controls and inventory
- Capacity to work well under pressure
- Excellent organizational skills
- Ability to maintain positive employee relations
- Willingness to adhere to company policies and procedures
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in a full-service events venue
- Proven track record of meeting projected food cost budgets
- Professional appearance and presentation
- Proficiency with computer software including MS Word, Excel, and Outlook
- Valid Food Handler's card and alcohol service permit if applicable
- Experience with employee scheduling in hospitality
- Certification or ability to obtain certification in a nationally recognized sanitation program
- Extensive knowledge of food preparation methods
- Strong interpersonal skills with diverse personalities
- Active listening and effective communication
- Ability to develop and motivate staff through training and coaching
- Competence in problem-solving and decision-making
- Ability to work well independently and within a team
- Flexibility to work nights, weekends, and long hours
Job Duties
- Manage and develop culinary staff including hiring and firing
- Provide ongoing training, mentoring, and constructive feedback to event staff
- Ensure food percentage budgets are met through portion control and inventory management
- Control labor costs by scheduling and cross-training kitchen staff
- Oversee food purchasing and preparation for quality and consistency
- Develop menus and ensure adherence to recipe specifications
- Monitor food presentation, temperature, and sanitation standards
- Supervise kitchen setup, preparation, and breakdown activities
- Coordinate kitchen equipment maintenance and repairs
- Manage catered service delivery and setups
- Organize culinary staff training and orientation
- Foster positive employee relations and teamwork
- Maintain compliance with health, safety, and employment regulations
- Manage kitchen record keeping and invoicing
- Schedule staff and enforce venue uniform policy
- Promote communication and teamwork among staff
- Lead by example to maintain quality and service standards
- Oversee production of staff meals ensuring timeliness and nutrition
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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