Executive Chef | Full-Time | Mass Mutual Center

Springfield, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $85,000.00

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 global leader in venue development, management, and premium hospitality services dedicated to the live event industry. They offer a comprehensive 360-degree solution set for a collection of world-class venues, including arenas, convention centers, music festivals, performing arts centers, and cultural institutions. Oak View Group’s commitment to excellence, innovation, and client-focused service makes them a pioneering force in the live event sector, delivering unforgettable experiences to millions of guests annually. Their venues are synonymous with quality management and hospitality, attracting some of the biggest names and events in entertainment worldwide.

The Executive Chef positio... Show More

Job Requirements

Minimum high school diploma or equivalent
2-3 years kitchen management experience in restaurant or event venues
current Food Handler's card and alcohol service permit if required
knowledge of food safety and sanitation regulations
proficiency in computer software such as MS Word, Excel, and Outlook
effective communication and interpersonal skills
ability to work a flexible schedule including nights and weekends
ability to manage and mentor a diverse culinary team
strong organizational and problem-solving skills
ability to meet food cost and labor control targets
ability to train and develop staff
professional appearance and presentation
availability to work event-driven schedules
valid certification in a nationally recognized sanitation program

Job Qualifications

Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue
proven track record of meeting projected 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
ability to obtain and maintain national sanitation certification
technical proficiency in food preparation methods
strong interpersonal and communication skills
ability to train, evaluate, motivate, and counsel staff
ability to delegate responsibilities effectively
problem-solving and decision-making skills
ability to multitask and prioritize in a changing environment
self-directed and team-oriented work style
flexible schedule including nights, weekends, and long hours

Job Duties

Manage, develop, and mentor culinary staff of 35 full-time and part-time employees
initiate employment actions such as hiring, firing, and disciplining
ensure event staff understand workplace expectations and provide ongoing assistance and training
control food costs through portion control, inventory management, and purchasing procedures
schedule kitchen staff effectively to control labor costs and monitor breaks
oversee food quality, consistency, and production to meet company standards
supervise line setup, prep, and breakdown activities
coordinate maintenance and repair of kitchen equipment
manage delivery and setup of catered services
arrange and manage kitchen staff training and orientation
maintain positive employee relations and staffing compliance
ensure compliance with health, sanitation, safety, and employment regulations
maintain kitchen record keeping and administrative duties
promote teamwork through effective communication and leadership
oversee timely and healthy staff meal production

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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