Executive Chef | Full-Time | Mass Mutual Center

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
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Work Schedule

Flexible
Weekend Shifts
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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 crafted for the live event industry. Renowned for delivering a comprehensive 360-degree solution set, Oak View Group oversees an impressive portfolio of world-class owned venues and manages a diverse client roster that includes some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions around the world. With a steadfast commitment to excellence, innovation, and operational efficiency, Oak View Group plays a pivotal role in shaping the live event experience on a global scale through its... Show More

Job Requirements

  • Education or equivalent experience in culinary arts or hospitality management
  • Minimum 2-3 years of kitchen management experience
  • Must maintain current Food Handler's card and relevant permits
  • Proficient in MS Word, Excel, and Outlook
  • Ability to work flexible schedules including nights, weekends and long hours
  • Must have excellent interpersonal and communication skills
  • Ability to work independently and in team environments
  • Must demonstrate strong leadership and decision-making skills
  • Ability to prioritize tasks and solve problems efficiently
  • Professional appearance and presentation
  • Must comply with health and safety regulations
  • Ability to train, evaluate and motivate staff
  • Ability to manage food and labor costs effectively

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
  • Proficiency in using 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 a hospitality environment
  • Ability to obtain and maintain certification in a nationally recognized sanitation program
  • Technical proficiency and experience in food preparation methods
  • Strong interpersonal skills including active listening and effective communication
  • Ability to develop staff through training, evaluation, and motivation
  • Ability to delegate responsibility effectively
  • Creative problem-solving skills
  • Ability to prioritize, make solid decisions, and work independently
  • Ability to manage multiple tasks in a changing environment
  • Willingness to work flexible schedules including 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 are aware of workplace expectations and provide ongoing assistance, training, and mentoring
  • Promote a positive and cooperative workplace environment by working side-by-side with staff and reinforcing procedures
  • Control food costs by implementing portion controls, inventory rotation, purchasing procedures, kitchen security, and waste control
  • Manage labor costs through effective scheduling, cross-training, and monitoring of breaks
  • Oversee food purchasing and preparation to maintain quality, consistency, and style standards
  • Supervise line set-up, prep, and breakdown activities
  • Coordinate storage, maintenance, and repair of kitchen equipment
  • Arrange and manage kitchen staff training and orientation for new employees
  • Maintain a positive, compliant employee relations climate through staffing, training, evaluation, and counseling
  • Ensure compliance with health, sanitation, safety, and employment regulations
  • Maintain proper kitchen record-keeping including food inventories and invoicing
  • Promote teamwork through effective communication and goal setting
  • Oversee production of staff meals to ensure timeliness and quality

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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