Executive Chef | Full-Time | Port Wentworth Ice Cove

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

sick days

Holidays

Job Description

Oak View Group is a dynamic and globally recognized venue management company that operates a variety of entertainment arenas, stadiums, theaters, and convention centers. Known for delivering outstanding experiences across diverse events such as concerts, sports, corporate conferences, and private functions, Oak View Group specializes in creating memorable moments for guests and clients alike. Their commitment to innovation, sustainability, and community engagement positions them as a leader in the entertainment and venue management industry. As part of Oak View Group’s food and beverage operations, the Executive Chef role plays a vital leadership position in maintaining superior culinary standards and operational excellence. This role commands responsibility for the overall management and effective operation of the culinary team within the venue. The Executive Chef oversees all aspects of kitchen management, including staff supervision, food production, event support, food safety, and financial performance related to food costs and labor. They are integral to achieving guest satisfaction by ensuring that every aspect of the food service is executed with precision, quality, and consistency. The Executive Chef will independently handle employment actions such as hiring, termination, and promotion while fostering a positive and cooperative work environment. This leadership role requires collaborating closely with the Food and Beverage Director and other stakeholders to align kitchen operations with the company’s goals and policies. The Executive Chef is also tasked with menu development, staff training, and maintaining compliance with food safety regulations. Working a variable, event-driven schedule including evenings and weekends, this full-time position pays an annual salary ranging from $70,000 to $75,000. The ideal candidate demonstrates professional presentation, outstanding interpersonal skills, and self-direction to thrive in Oak View Group’s fast-paced and ever-changing environment. This position offers comprehensive benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation days, sick days, and eleven recognized holidays. Open until August 14, 2026, the Executive Chef opportunity at Oak View Group represents a key role that combines culinary artistry, operational leadership, and team development in one of the most vibrant live entertainment settings.

Job Requirements

Bachelor's degree in culinary arts or related field preferred
Minimum 3 years of experience managing a culinary team
Valid Food Handler's card and alcohol service permit if applicable
Proficiency with MS Office software
Excellent communication and leadership skills
Ability to work a flexible event-driven schedule including evenings and weekends
Strong knowledge of food safety and sanitation standards
Ability to manage budgets and control costs
Physical ability to work in fast-paced kitchen environment
Strong organizational skills

Job Qualifications

Minimum of 3-5 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 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
Certification or ability to obtain certification in a nationally recognized sanitation program
Strong knowledge of food preparation methods
Effective interpersonal skills for diverse personality interactions
Ability to train, evaluate, motivate, coach, and counsel staff
Supportive of team skill development
Effective delegation skills
Rapid problem identification and solution implementation
Strong prioritization, initiative, and decision-making abilities
Attention to detail while managing multiple priorities
Ability to work independently and in teams
Flexibility to work evenings, weekends, and extended hours

Job Duties

Manage, develop, and mentor full-time and part-time culinary staff including hiring, firing, and disciplining
Ensure event staff understand expectations and provide ongoing training and mentoring
Promote a positive and cooperative workplace by working alongside staff
Reinforce procedures and provide ongoing constructive feedback
Control food costs through portion controls, inventory management, purchasing procedures, and waste control
Manage labor costs through effective scheduling and employee development
Monitor and approve kitchen staff breaks and documentation
Ensure food purchasing and preparation meet quality and consistency standards
Develop menus maintaining quality, consistency, and style
Monitor food preparation to meet recipe specifications, portion controls, and kitchen timings
Supervise line setup, prep, and breakdown activities
Coordinate kitchen equipment maintenance and repair
Manage delivery and setup of catered services
Organize staff skills training and new employee orientation
Provide leadership to build morale and empowerment
Maintain a positive and compliant employee relations climate
Staff, train, evaluate, and counsel kitchen employees
Foster communication and support between kitchen and front-of-house staff
Solve problems promptly
Ensure compliance with health, sanitation, safety, and employment regulations
Maintain proper kitchen record-keeping and administrative duties
Organize employee work schedules and enforce uniform policies
Promote teamwork through communication and goal setting
Lead by example and thorough instruction
Oversee production of timely, healthy, and substantial staff meals