Executive Chef | Full-Time | Villanova University Athletics
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
sick days
Holidays
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. With an unmatched, 360-degree solution set, Oak View Group manages a collection of world-class owned venues and works with a client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions globally. Renowned for excellence and innovation, Oak View Group combines event expertise with operational prowess to deliver exceptional experiences to guests and stakeholders alike. Committed to inclusivity and equal opportunity, Oak View Group fosters a diverse and... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 5 years experience in kitchen management
- Valid Food Handler's card
- Ability to work flexible and variable event-driven schedule including nights and weekends
- Professional presentation
- Strong leadership and interpersonal skills
- Proficient with Microsoft Office suite
- Knowledge of food safety and sanitation regulations
- Ability to manage and control budgets and labor costs
- Excellent organizational and communication skills
- Capability to train and mentor staff
- Ability to maintain a positive and compliant work environment
Job Qualifications
- Minimum of 5-7 years kitchen management experience in a full-service restaurant or events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficient in computer software including MS Word, Excel, and Outlook
- Maintain current Food Handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Strong interpersonal and communication skills
- Ability to train, evaluate, motivate and develop staff
- Capable of delegating responsibilities effectively
- Problem-solving skills
- Decision-making ability
- Detail-oriented with multitasking skills
- Self-directed and team-oriented
- Flexible with scheduling including nights, weekends, and long hours
Job Duties
- Manage, develop and mentor staff of 15 full-time and part-time culinary employees including hiring and disciplining
- Ensure event staff understand workplace expectations and provide ongoing training and mentoring
- Manage food cost control measures including portion controls, kitchen timings, inventory rotation, purchasing, and waste control
- Control labor costs through effective scheduling and staff cross-training
- Oversee purchasing and preparation of food products maintaining quality and consistency
- Supervise line set-up, preparation and breakdown activities
- Coordinate maintenance and repair of kitchen equipment
- Manage delivery and set-up of catered services
- Arrange staff skills training and orientation
- Maintain positive employee relations and staffing compliance
- Ensure adherence to health, sanitation, safety and employment regulations
- Maintain kitchen record-keeping including inventories and invoicing
- Promote teamwork through communication and goal setting
- Oversee production of staff meals according to meal calendar
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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