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

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, renowned for its comprehensive platform that includes venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG has quickly established itself as a driving force in the live entertainment industry, serving a diverse client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. With a commitment to excellence and innovation, OVG operates seven world-class owned venues and works with a variety of partners to create unforgettable experiences for audiences worldwide. The company is dedicated to fostering inclusivity, diversity, and equity, ensuring that its team reflects and celebrates the communities it serves. Oak View Group’s dynamic and forward-thinking approach makes it a premier employer in the entertainment sector.

The Executive Chef role at Oak View Group is a pivotal leadership position within the Food and Beverage (F&B) division. This full-time position with an annual salary ranging from $70,000 to $75,000 offers an exciting opportunity for an experienced culinary professional to lead and manage the culinary team at one of OVG’s esteemed venues. The Executive Chef is responsible for overseeing all aspects of the kitchen operation, including food preparation, production, event planning support, and staff management, ensuring that the highest standards of quality, safety, and guest satisfaction are met. The role demands a hands-on leader who can actively supervise, mentor, and develop both full-time and part-time culinary employees, fostering a positive and productive workplace environment. This includes managing all employment actions such as hiring, training, discipline, and performance evaluation. The Executive Chef must expertly control food and labor costs while maintaining consistency and excellence in menu development and food quality.

In addition to operational oversight, the Executive Chef plays a crucial role in maintaining compliance with health, sanitation, and safety regulations, as well as ensuring proper administrative record-keeping. The position requires a professional appearance, outstanding interpersonal skills, and the ability to work a variable, event-driven schedule including evenings and weekends. The successful candidate will thrive in a fast-paced, collaborative environment and will be motivated by a commitment to excellence and innovation in the culinary arts. This role is essential to the effective and profitable operation of the venue’s culinary department and contributes significantly to the overall guest experience at Oak View Group venues.

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, Outlook
Maintains a 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 verifiable knowledge of food preparation methods
Ability to interact positively with diverse personalities including co-workers, subordinates, guests, and purveyors
Maintain flexibility to work evenings, weekends, and extended hours
Ability to prioritize multiple tasks in a fast-paced environment
Strong interpersonal and communication skills
Ability to work independently and in a team
Must be available to work variable event-driven schedule
Professional presentation and punctuality

Job Qualifications

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, Outlook
Maintains a 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 verifiable knowledge of food preparation methods
Ability to interact positively with diverse personalities including co-workers, subordinates, guests, and purveyors
Develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling
Support team members in building job performance skills
Delegate responsibilities effectively to achieve objectives
Identify problems quickly and implement creative solutions
Demonstrate strong prioritization, initiative, and sound decision-making
Maintain attention to detail while managing multiple priorities in a fast-paced environment
Work independently and contribute positively within a collaborative team environment
Maintain flexibility to work evenings, weekends, and extended hours as needed

Job Duties

Manage, develop, and mentor staff of full-time and part-time culinary employees, including hiring, firing, and disciplining
Ensure event staff are aware of workplace expectations and provide ongoing assistance, training, and mentoring
Promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff
Reinforce procedures and practices through repetition, lead by example, and provide ongoing constructive feedback
Ensure budgeted food percentages are achieved through portion controls, kitchen timings, inventory rotation, receiving, food storage, purchasing, kitchen security, and waste control
Control labor costs through effective scheduling, cross-training, and employee development
Monitor breaks and break documentation and approve daily break records
Ensure purchasing and preparation of food meet OVG’s quality and consistency standards
Develop menus maintaining quality, consistency, and style of concept
Monitor food production according to recipe specifications, portion controls, and timings
Ensure food served meets appearance, temperature, sanitary, and quality standards
Supervise line setup, prep, and breakdown activities
Coordinate storage, maintenance, and repair of kitchen equipment
Coordinate delivery and setup of catered services and food service areas
Arrange and manage kitchen staff skills training and employee orientation
Provide leadership and build morale to encourage staff empowerment
Maintain a positive and compliant employee relations climate
Handle staffing, training, evaluation, and counseling of kitchen staff
Promote support and communication with entire staff and front-of-house
Rapidly solve problems
Ensure compliance with health, sanitation, safety, and employment regulations
Maintain kitchen record keeping including food inventories and invoicing
Organize employee work schedules and enforce uniform policy
Promote teamwork through effective communication and goal setting
Lead by example to ensure quality management of product, service, and philosophy
Oversee production of staff meals ensuring they are timely, healthy, and substantial