Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $100,000.00 - $115,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a comprehensive platform that spans venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, OVG stands as a pioneering force in the live entertainment industry, managing a select portfolio of seven world-class owned venues as well as serving a prestigious client roster. This includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions around the world, spanning four continents. OVG’s commitment to innovation, operational excellence, and top-tier guest experiences positions it as an industry leader creating unforgettable live experiences.
The Executive Chef at Oak View Group holds a vital leadership position within the culinary department of one of OVG’s premier venues. This role is responsible for the management and development of a talented culinary team, encompassing full-time and part-time employees engaged in the venue’s food and beverage operations. Reporting directly to the General Manager, the Executive Chef oversees all aspects of kitchen operations, ensuring compliance with company standards and policies while maintaining high-quality food production, safety, and guest satisfaction.
The Executive Chef’s responsibilities extend beyond day-to-day kitchen management, including staff hiring, training, mentoring, disciplinary actions, scheduling, and ensuring adherence to food safety standards. This leader proactively fosters a positive and compliant work environment, encouraging teamwork, communication, and employee empowerment. Additionally, the Executive Chef is accountable for managing food costs, inventory control, menu development, and production standards to ensure that operational goals and profitability targets are met. The role demands a high degree of culinary proficiency, organizational skills, attention to detail, and the ability to adapt in a dynamic, high-volume venue setting.
This position requires availability to work a variable event-driven schedule, including evenings and weekends, reflecting the nature of the live entertainment industry. The Executive Chef role is an excellent opportunity for a seasoned culinary professional with at least 5 to 7 years of kitchen management experience in high-volume environments such as hotels, catering, or convention centers. OVG offers an annual salary range of $100,000 to $115,000, with eligibility for performance-based bonuses.
As a full-time employee, the Executive Chef benefits from a comprehensive package that includes health, dental, and vision insurance, a 401(k) savings plan with company matching, paid time off including vacation, sick days, and 11 holidays. OVG is also deeply committed to creating an inclusive and diverse workplace that reflects the communities it serves, fostering innovation and excellence across all aspects of its operations. The company values equal employment opportunity and upholds policies that prohibit discrimination on legally protected grounds at federal, state, and local levels.
The Executive Chef at Oak View Group holds a vital leadership position within the culinary department of one of OVG’s premier venues. This role is responsible for the management and development of a talented culinary team, encompassing full-time and part-time employees engaged in the venue’s food and beverage operations. Reporting directly to the General Manager, the Executive Chef oversees all aspects of kitchen operations, ensuring compliance with company standards and policies while maintaining high-quality food production, safety, and guest satisfaction.
The Executive Chef’s responsibilities extend beyond day-to-day kitchen management, including staff hiring, training, mentoring, disciplinary actions, scheduling, and ensuring adherence to food safety standards. This leader proactively fosters a positive and compliant work environment, encouraging teamwork, communication, and employee empowerment. Additionally, the Executive Chef is accountable for managing food costs, inventory control, menu development, and production standards to ensure that operational goals and profitability targets are met. The role demands a high degree of culinary proficiency, organizational skills, attention to detail, and the ability to adapt in a dynamic, high-volume venue setting.
This position requires availability to work a variable event-driven schedule, including evenings and weekends, reflecting the nature of the live entertainment industry. The Executive Chef role is an excellent opportunity for a seasoned culinary professional with at least 5 to 7 years of kitchen management experience in high-volume environments such as hotels, catering, or convention centers. OVG offers an annual salary range of $100,000 to $115,000, with eligibility for performance-based bonuses.
As a full-time employee, the Executive Chef benefits from a comprehensive package that includes health, dental, and vision insurance, a 401(k) savings plan with company matching, paid time off including vacation, sick days, and 11 holidays. OVG is also deeply committed to creating an inclusive and diverse workplace that reflects the communities it serves, fostering innovation and excellence across all aspects of its operations. The company values equal employment opportunity and upholds policies that prohibit discrimination on legally protected grounds at federal, state, and local levels.
Job Requirements
- 5-7 years of kitchen management experience
- demonstrated track record of meeting projected costs
- professional appearance
- proficiency in MS Word, Excel, and Outlook
- current Food Handler’s card and alcohol permit if applicable
- knowledge of employee scheduling in hospitality
- ability to obtain and maintain sanitation certification
- technical knowledge of food preparation
- strong interpersonal skills
- ability to train, motivate, and counsel staff
- ability to delegate responsibility effectively
- problem-solving skills
- strong prioritization and decision-making
- attention to detail
- ability to work independently and as part of a team
- flexible to work evenings, weekends, and extended hours
Job Qualifications
- 5-7 years of kitchen management experience in high-volume hotel, catering, or convention center
- 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
- knowledge of employee scheduling in hospitality
- ability to obtain and maintain sanitation certification
- strong technical knowledge of food preparation methods
- effective interpersonal skills with diverse personalities
- experience in staff training, evaluation, motivation, coaching, and counseling
- demonstrated ability to delegate and drive results
- problem-solving and decision-making skills
- strong attention to detail
- ability to work independently and collaboratively
- availability to work evenings, weekends, and extended hours as needed
Job Duties
- Manage, develop, and mentor culinary staff including hiring, firing, and disciplining
- ensure event staff are aware of workplace expectations and provide ongoing training and mentoring
- promote a positive, cooperative workplace environment by working alongside staff
- reinforce procedures and provide ongoing constructive feedback
- control food costs through portion control, inventory, purchasing, and waste management
- control labor costs through effective scheduling and employee development
- monitor breaks and approve break documentation
- ensure purchasing and food preparation meet company quality standards
- develop menus ensuring quality and consistency
- monitor food production including recipe adherence and kitchen timings
- supervise line setup, prep, and breakdown activities
- coordinate maintenance and repair of kitchen equipment
- manage delivery and setup of catered services
- arrange kitchen staff training and orientation
- provide leadership and build morale among kitchen staff
- maintain positive employee relations
- handle staffing, training, evaluation, and counseling
- promote communication with front-of-house staff
- rapidly solve operational problems
- ensure compliance with health, safety, sanitation, and employment regulations
- maintain kitchen record-keeping including food inventories and invoicing
- organize employee schedules ensuring coverage and uniform compliance
- promote teamwork through effective communication and goal setting
- lead by example to maintain quality management of product and service
- oversee production of staff meals ensuring they are on time and nutritious
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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