Executive Chef | Full-Time | Villanova University Athletics

Upper Darby, PA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $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

vacation days

Job Description

Oak View Group is a globally recognized leader in venue development, management, and premium hospitality services within the live event industry. The company offers a comprehensive 360-degree solution for a diverse portfolio that includes owned venues and a client roster boasting some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Known for its innovative approach and commitment to excellence, Oak View Group plays a pivotal role in shaping the live entertainment landscape by delivering world-class experiences for audiences and partners alike.

The Executive Chef position at Oak ... Show More

Job Requirements

Minimum of 5-7 years kitchen management experience
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation
Knowledge of using computer software including MS Word, Excel, Outlook
Maintains a current Food Handler's card
Alcohol service permit if required by state or local government
Working knowledge of employee scheduling in hospitality
Certification in a nationally recognized sanitation program
Technical proficiency in food preparation methods
Effective communication skills
Ability to develop and motivate staff
Strong problem-solving skills
Ability to handle multiple tasks and prioritize
Self-directed work ethic
Flexible schedule availability including nights and weekends

Job Qualifications

Minimum of 5-7 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 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
Must have active listening and effective communication skills
Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
Ability to assist others in developing needed skills for effective job performance
Ability to positively distribute responsibility to others to meet objectives and achieve desired results
Ability to recognize problems and to creatively and expeditiously find solutions
Ability to set priorities and use initiative
solid decision-maker
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
Ability to be self-directed while working in a team-oriented environment
Ability to work a flexible schedule
able and willing to work nights, weekends and long hours

Job Duties

Responsible for managing, developing and mentoring staff of 15 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining
Ensures event staff are aware of work place expectations
provide on-going 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 on-going 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
Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency
Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained
Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
Monitors all food served relative to appearance, temperature, sanitary and quality standards
Supervises all line set-up, prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
Coordinates the delivery and set-up of catered services and food service areas as needed
Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees
Provides leadership and support to the entire kitchen staff
builds morale and encourages empowerment of staff
Maintains a positive and compliant employee relations climate
Responsible for staffing, training, evaluation and counseling of kitchen staff
Promotes support and communication with entire staff
Positively interacts with front of house staff
Rapidly solves problems
Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products
Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy
Promotes teamwork among staff through effective communication, follow through and goal setting
Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept
Responsible for overseeing the production of staff meals ensuring that they are on time, healthy and substantial per meal calendar

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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