Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
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 (OVG) is a leading global company specializing in premium live entertainment infrastructure and services. Established in 2015, OVG has quickly risen to prominence by delivering a comprehensive platform of venue development and management, hospitality services, and sponsorship sales. The company manages seven world-class venues and serves some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG's commitment to innovation and excellence has made it a trusted partner in the live entertainment and sports industries, dedicated to transforming the fan and guest experience via cutting-edge operational strategies and venue services.
The Executive Chef position at Oak View Group is pivotal in supporting the organization’s commitment to excellence in food services within its managed venues. The Executive Chef is tasked with overseeing the culinary team as part of the venue's food and beverage operation. This role demands leadership in supervising, coaching, training, and mentoring a team of culinary professionals to meet the company’s high standards of quality and consistency. The Executive Chef exercises full responsibility for employment actions including hiring, termination, disciplinary measures, promotion, and transfers.
In this role, the Executive Chef manages all aspects of employee relations to foster a positive, compliant, and cooperative workplace environment. The scope of responsibility encompasses daily kitchen operations, food preparation and production, food cost control, compliance with sanitation and safety standards, staff training, event support, and administrative duties like scheduling and record keeping. By ensuring the kitchen runs efficiently and profitably, the Executive Chef directly contributes to guest satisfaction and the overall success of the food service operation.
The role requires a professional who can provide high-level culinary oversight and operational support for all food outlets and events hosted by the venue. This includes menu development, food quality assurance, staff meal production, and maintenance of kitchen equipment. Flexibility to work a variable, event-driven schedule including nights and weekends is vital. Exceptional interpersonal skills, professional presentation, and self-direction are key attributes for success in this role.
The position offers an annual salary between $70,000 and $75,000 and includes comprehensive benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays. Oak View Group values diversity, inclusivity, and equal opportunity, and is committed to creating an environment where team members from all backgrounds can thrive and contribute to the company’s ongoing innovation and excellence. This dedication ensures that the Executive Chef operates within a supportive culture that respects and celebrates diversity, providing a rewarding and dynamic professional setting.
The Executive Chef position at Oak View Group is pivotal in supporting the organization’s commitment to excellence in food services within its managed venues. The Executive Chef is tasked with overseeing the culinary team as part of the venue's food and beverage operation. This role demands leadership in supervising, coaching, training, and mentoring a team of culinary professionals to meet the company’s high standards of quality and consistency. The Executive Chef exercises full responsibility for employment actions including hiring, termination, disciplinary measures, promotion, and transfers.
In this role, the Executive Chef manages all aspects of employee relations to foster a positive, compliant, and cooperative workplace environment. The scope of responsibility encompasses daily kitchen operations, food preparation and production, food cost control, compliance with sanitation and safety standards, staff training, event support, and administrative duties like scheduling and record keeping. By ensuring the kitchen runs efficiently and profitably, the Executive Chef directly contributes to guest satisfaction and the overall success of the food service operation.
The role requires a professional who can provide high-level culinary oversight and operational support for all food outlets and events hosted by the venue. This includes menu development, food quality assurance, staff meal production, and maintenance of kitchen equipment. Flexibility to work a variable, event-driven schedule including nights and weekends is vital. Exceptional interpersonal skills, professional presentation, and self-direction are key attributes for success in this role.
The position offers an annual salary between $70,000 and $75,000 and includes comprehensive benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays. Oak View Group values diversity, inclusivity, and equal opportunity, and is committed to creating an environment where team members from all backgrounds can thrive and contribute to the company’s ongoing innovation and excellence. This dedication ensures that the Executive Chef operates within a supportive culture that respects and celebrates diversity, providing a rewarding and dynamic professional setting.
Job Requirements
- Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software including MS Word, Excel, and Outlook
- Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency with verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers, subordinates, guests, and vendors
- Develop results-oriented staff through training, evaluation, motivation, coaching, and counseling
- Support team members in building effective job performance skills
- Delegate responsibilities effectively to achieve objectives
- Identify problems quickly and implement creative, timely solutions
- Demonstrate strong prioritization, initiative, and sound decision-making skills
- Maintain strong attention to detail while managing multiple priorities in a fast-paced environment
- Work independently while contributing positively within a team-oriented environment
- Maintain flexibility to work evenings, weekends, and extended hours as needed
Job Qualifications
- Bachelor’s degree in culinary arts or related field preferred
- Professional culinary certification such as Certified Executive Chef (CEC) or equivalent preferred
- Minimum of 3-5 years kitchen management experience
- Demonstrable leadership and personnel management skills
- Strong knowledge of food safety, sanitation, and health regulations
- Proficiency with culinary software and systems
- Ability to develop and maintain high-quality menu standards
- Excellent communication and interpersonal skills
- Experience in event-driven culinary operations
- Proven ability to manage budgets and control costs
- Commitment to diversity and inclusion principles
- Ability to organize and lead training and development programs
- Strong problem-solving and conflict resolution skills
Job Duties
- Manage, develop, and mentor full-time and part-time culinary staff including employment actions such as hiring, firing, and disciplining
- Ensure event staff understand workplace expectations and provide ongoing training and mentoring
- Promote a positive and cooperative work environment by working alongside staff
- Reinforce procedures through repetition, lead by example, and provide feedback
- Control food costs through portion control, inventory, purchasing, and waste management
- Control labor costs by effective scheduling and employee development
- Monitor staff breaks and approval of break documentation
- Ensure food quality and consistency meet company standards
- Develop menus maintaining quality and style
- Monitor food preparation for recipe adherence, portion control, and timing
- Supervise line setup, prep, and breakdown activities
- Coordinate maintenance and repair of kitchen equipment
- Manage delivery and setup of catered services
- Arrange kitchen staff skills training and orientation
- Provide leadership and build staff morale
- Maintain a positive and compliant employee relations climate
- Oversee staffing, training, evaluation, and counseling
- Foster support and communication with all staff including front-of-house
- Rapidly solve problems
- Ensure compliance with health, sanitation, safety, and employment regulations
- Manage kitchen records, food inventories, and invoicing
- Organize work schedules and ensure staff comply with uniform policy
- Promote teamwork through communication and goal setting
- Lead by example to ensure quality management of food and service
- Oversee staff meal production ensuring timely, healthy meals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
