Executive Chef | Full-Time | MARCUS Performing Arts Center

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $90,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Plan

401(k) matching

Paid Time Off

bonus eligibility

Job Description

Oak View Group is a globally recognized leader specializing in venue development, management, and premium hospitality services within the live event industry. The company stands out by providing a comprehensive, 360-degree suite of solutions for a diverse portfolio that includes world-class owned venues and some of the most influential, highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With its innovative approach, Oak View Group has become synonymous with excellence, quality, and innovation in transforming live event experiences on a grand scale.

Oak View Group is currently seeking an Executive Chef to join their ... Show More

Job Requirements

Minimum of 2-3 years kitchen management experience
Professional appearance and presentation
Ability to work a flexible schedule including nights and weekends
Ability to obtain and maintain food handler's certification and alcohol service permit if required
Knowledge of employee scheduling software
Strong leadership and interpersonal skills
Technical knowledge of food preparation and safety standards
Excellent communication and problem-solving abilities
Ability to work in a team-oriented environment
High school diploma or equivalent

Job Qualifications

Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation
Knowledge of computer software including MS Word, Excel, and Outlook
Current Food Handler's card and alcohol service permit if required
Working knowledge of employee scheduling in hospitality
Ability to obtain and maintain certification in a nationally recognized sanitation program
Technical proficiency in food preparation methods
Strong interpersonal skills with ability to interact with diverse personalities
Skilled in staff development including training, evaluation, motivation, and counseling
Ability to delegate responsibility effectively
Problem-solving and decision-making skills
Detail-oriented and able to multi-task in a fast-paced environment
Self-directed with ability to work within a team
Flexible to work nights, weekends and long hours

Job Duties

Manage, develop and mentor a staff of 35 full-time and part-time culinary employees including employment actions such as hiring, firing, and disciplining
Ensure event staff understand workplace expectations and provide ongoing training, mentoring and support
Achieve budgeted food cost percentages through control measures such as portion control, inventory management, and purchasing procedures
Control labor costs through scheduling, cross-training, and employee development
Ensure purchasing and preparation meet quality and consistency standards, including menu development and food production monitoring
Supervise all line setup, prep, and breakdown activities
Coordinate kitchen equipment maintenance and repair
Manage delivery and setup of catered services and food service areas
Arrange and lead kitchen staff training and orientation
Maintain positive and compliant employee relations
Ensure compliance with health, sanitation, safety, and employment regulations
Maintain kitchen recordkeeping including food inventories and invoicing
Organize employee schedules and enforce uniform policy
Promote teamwork and lead by example
Oversee production of staff meals ensuring they are timely and nutritious

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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