Executive Chef | Full-Time | MARCUS Performing Arts Center

Milwaukee, WI, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $90,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid time off including vacation days, sick days, and 11 holidays

Job Description

Oak View Group is a globally recognized leader specializing in venue development, management, and premium hospitality services for the live event industry. With a comprehensive 360-degree solution portfolio, the company manages a collection of world-class venues and serves high-profile clients including major arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Known for their commitment to excellence, Oak View Group delivers unmatched quality and operational expertise that elevates live event experiences across the globe.

The position of Executive Chef is a critical leadership role within Oak View Group, particularly at the Marcus Performing Arts Center (MPAC... Show More

Job Requirements

High school diploma or equivalent
2-3 years of experience in kitchen management
Valid food handler's card
Ability to work evenings, weekends and long hours
Strong organizational and leadership skills
Proficiency with MS Office software
Excellent communication and interpersonal skills
Ability to maintain a professional appearance
Certification in sanitation program preferred
Ability to manage staff and handle employment actions
Knowledge of food safety and sanitation regulations
Ability to maintain a positive working environment
Experience with budgeting and cost control
Willingness to work in a fast-paced, event-driven atmosphere

Job Qualifications

Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
Demonstrated track record of meeting projected food costs
Professional appearance and presentation
Proficient with computer software including MS Word, Excel, and Outlook
Valid food handler's card and alcohol service permit if required
Knowledge of employee scheduling in a hospitality environment
Certification in a nationally recognized sanitation program preferred
Technical expertise in food preparation methods
Strong interpersonal and communication skills
Ability to train, motivate and develop staff effectively
Problem-solving and decision-making skills
Detail-oriented with multitasking abilities
Ability to work independently and as part of a team
Flexible availability including nights and weekends

Job Duties

Manage, develop and mentor a culinary team of 35 full-time and part-time employees
Initiate employment actions such as hiring, firing, and disciplining staff
Train, coach and provide ongoing assistance to event staff to ensure workplace expectations are met
Manage food cost controls including portion control, inventory rotation, purchasing procedures, and waste control
Schedule kitchen staff effectively while controlling labor costs
Oversee food preparation to meet quality, consistency and safety standards
Supervise line set-up, prep and breakdown activities to maintain kitchen efficiency
Coordinate maintenance and repair of kitchen equipment for operational readiness
Arrange delivery and set-up of catered services and food service areas
Maintain positive employee relations through support, evaluation, training and conflict resolution
Ensure compliance with health, sanitation, safety and employment regulations
Keep accurate kitchen records including food inventories and invoicing
Organize staff schedules and enforce venue uniform policies
Promote teamwork and effective communication among kitchen staff
Oversee the production of staff meals ensuring quality and timeliness

Job Location

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