Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $90,000.00 - $100,000.00
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 a globally renowned leader in the premium live entertainment infrastructure and services industry. Founded in 2015, OVG has rapidly established itself as a powerhouse in the venue development sector, providing comprehensive and end-to-end solutions that cover venue management, hospitality, and sponsorship sales. The company operates a diverse portfolio of seven world-class owned venues and serves an impressive clientele that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This extensive global footprint underscores OVG's commitment to delivering exceptional live entertainment experiences on an international scale and solidifies its reputation as a major innovator and influencer in the entertainment venue industry.
The role of Executive Chef at Oak View Group is a pivotal leadership position within the organization’s food and beverage (F&B) operations. As the Executive Chef, you will be responsible for managing the culinary team, an essential department within the venue’s F&B operation. This role requires strong supervisory skills, as the Executive Chef will actively coach, counsel, direct, train, and mentor culinary staff to meet the company’s high standards of quality and service. The Executive Chef has full authority over employment actions within their department, including hiring, termination, suspension, discipline, promotion, and transfers, necessitating sound judgment and effective personnel management capabilities.
In addition to employee relations management, this position demands overseeing the daily kitchen operations to ensure compliance with Oak View Group’s policies and objectives. The Executive Chef is accountable for ensuring guest satisfaction, maintaining profitability, and fostering a productive and compliant work environment that upholds safety and food hygiene standards. Key responsibilities also include event planning support, scheduling, food preparation and production, food cost control, sanitation compliance, and kitchen safety. As a critical figure in food production oversight, the Executive Chef ensures that all culinary operations align with the organization's quality expectations and operational efficiency.
This role requires availability to work a variable event-driven schedule, including evenings and weekends, reflecting the dynamic nature of live entertainment events. The ideal candidate will showcase professional presentation, outstanding interpersonal skills, and a self-directed work ethic. With an annual salary range of $90,000 to $100,000 and eligibility for bonuses, this position is designed for experienced culinary leaders who can thrive in a fast-paced, evolving hospitality environment while leading diverse teams towards excellence. Oak View Group also offers a comprehensive benefits package, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation, sick days, and holidays. The opportunity to join OVG represents a chance to be part of a forward-thinking company that values diversity, inclusion, and the continuous growth of its workforce within the vibrant live entertainment sector.
The role of Executive Chef at Oak View Group is a pivotal leadership position within the organization’s food and beverage (F&B) operations. As the Executive Chef, you will be responsible for managing the culinary team, an essential department within the venue’s F&B operation. This role requires strong supervisory skills, as the Executive Chef will actively coach, counsel, direct, train, and mentor culinary staff to meet the company’s high standards of quality and service. The Executive Chef has full authority over employment actions within their department, including hiring, termination, suspension, discipline, promotion, and transfers, necessitating sound judgment and effective personnel management capabilities.
In addition to employee relations management, this position demands overseeing the daily kitchen operations to ensure compliance with Oak View Group’s policies and objectives. The Executive Chef is accountable for ensuring guest satisfaction, maintaining profitability, and fostering a productive and compliant work environment that upholds safety and food hygiene standards. Key responsibilities also include event planning support, scheduling, food preparation and production, food cost control, sanitation compliance, and kitchen safety. As a critical figure in food production oversight, the Executive Chef ensures that all culinary operations align with the organization's quality expectations and operational efficiency.
This role requires availability to work a variable event-driven schedule, including evenings and weekends, reflecting the dynamic nature of live entertainment events. The ideal candidate will showcase professional presentation, outstanding interpersonal skills, and a self-directed work ethic. With an annual salary range of $90,000 to $100,000 and eligibility for bonuses, this position is designed for experienced culinary leaders who can thrive in a fast-paced, evolving hospitality environment while leading diverse teams towards excellence. Oak View Group also offers a comprehensive benefits package, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation, sick days, and holidays. The opportunity to join OVG represents a chance to be part of a forward-thinking company that values diversity, inclusion, and the continuous growth of its workforce within the vibrant live entertainment sector.
Job Requirements
- Bachelor's degree in culinary arts, hospitality management, or related field preferred
- Minimum of 5 years experience in kitchen management or culinary leadership
- Proven experience in controlling food costs and labor costs
- Strong knowledge of food safety and sanitation regulations
- Excellent leadership and communication skills
- Ability to manage and motivate a diverse team
- Proficiency in using computer software such as MS Word, Excel, and Outlook
- Current food handler's card and alcohol service permit as applicable
- Ability to work a variable schedule including evenings and weekends
- Strong organizational and multitasking abilities
- Commitment to maintaining a positive, collaborative work environment
- Demonstrated ability to develop staff through training and mentoring
Job Qualifications
- Minimum of 5-7 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 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 and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations
- Develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling
- Ability to 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, changing environment
- Able to work independently while contributing positively within a collaborative, team-oriented environment
- Maintain flexibility to work evenings, weekends, and extended hours as needed
Job Duties
- Responsible for managing, developing, and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining
- Ensures event staff are aware of workplace expectations and provides ongoing assistance, training, and mentoring to event staff
- 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
- Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control
- Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees
- Responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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