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Executive Chef | Full-Time | Rhode Island Convention Center & Amica Mutual Pavilion
Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $90,000.00 - $115,000.00
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 the global leader in premium live entertainment infrastructure and services, with expertise that spans venue development, venue management, hospitality, and sponsorship sales. Founded in 2015, Oak View Group has quickly grown to become a dominant force in the live entertainment industry, managing a collection of seven world-class owned venues and serving a portfolio of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is deeply committed to innovation and excellence, creating environments that celebrate diverse communities and elevate the live event experience for guests and partners... Show More
Job Requirements
- Minimum of a high school diploma or equivalent
- At least 3-5 years of experience managing kitchen staff in a relevant environment
- Current Food Handler’s card and relevant permits based on local requirements
- Proficiency in food safety, sanitation, and kitchen management practices
- Ability to work evenings, weekends, and variable schedules
- Strong leadership and communication skills
- Professional demeanor and appearance
- Experience with food cost control and inventory management
- Ability to use computer software such as MS Word, Excel, and Outlook
- Must be able to mentor and develop diverse teams effectively
- Flexibility and adaptability to fast-paced event-driven operations
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in full-service restaurant or events venue
- Demonstrated ability to meet projected costs
- Professional appearance and presentation
- Proficiency with MS Word, Excel, and Outlook
- Current Food Handler’s card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain nationally recognized sanitation certification
- Technical proficiency with food preparation methods
- Ability to interact positively with diverse personalities
- Strong skills in staff training, evaluation, motivation, coaching, and counseling
- Ability to delegate responsibilities effectively
- Problem identification and timely solution implementation
- Strong prioritization, initiative, and decision-making skills
- Attention to detail while managing multiple priorities
- Independent work ethic and team collaboration
- Flexibility to work evenings, weekends, and extended hours
Job Duties
- Manage, develop, and mentor culinary staff including hiring and disciplining
- Ensure event staff understand workplace expectations and provide ongoing assistance and training
- Promote a positive and cooperative workplace environment by working alongside staff
- Reinforce procedures through repetition and provide ongoing constructive feedback
- Control food costs through portion controls, inventory rotation, purchasing procedures, and waste control
- Manage labor costs through effective scheduling and cross-training of kitchen staff
- Monitor breaks and break documentation for kitchen staff
- Ensure purchasing and preparation of food meet quality and consistency standards
- Develop menus maintaining quality, consistency, and style
- Monitor food production to ensure recipe adherence, portion control, and kitchen timings
- Supervise all line setup, prep, and breakdown activities
- Coordinate maintenance and repair of kitchen equipment
- Organize delivery and setup for catered services
- Arrange kitchen staff training and orientation
- Provide leadership to build staff morale and empowerment
- Maintain positive employee relations climate
- Staff, train, evaluate, and counsel kitchen employees
- Foster support and communication between kitchen and front-of-house staff
- Problem-solve rapidly and effectively
- Ensure compliance with health, sanitation, safety, and employment regulations
- Maintain proper kitchen record-keeping including food inventory and invoicing
- Organize employee schedules and ensure uniform policy compliance
- Promote teamwork through communication, follow-through, and goal setting
- Lead by example to achieve quality management of product and service
- Oversee production of staff meals ensuring timeliness and quality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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