Executive Chef - Performance Dining | Full-Time | Vanderbilt University Athletics
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group is a premier venue management company known for operating some of the most vibrant and dynamic entertainment, sports, and event venues across the United States. With a strong commitment to enhancing visitor experiences, Oak View Group excels in combining innovation, superior service, and rewarding work environments within the hospitality and events sectors. Their culinary operations are a critical pillar supporting the overall guest experience, driving both quality and efficiency to new heights. The Performance Dining department is a distinguished part of Oak View Group's Food and Beverage (F&B) operations, focusing on delivering exceptional culinary services that meet... Show More
Job Requirements
- Minimum of 3-5 years kitchen management experience
- Demonstrated track record of cost control
- Professional appearance
- Competency with MS Office software
- Current Food Handler's card and alcohol service permit if applicable
- Knowledge of hospitality employee scheduling
- Certification in a recognized sanitation program
- Verifiable knowledge of food preparation methods
- Strong interpersonal and communication skills
- Staff training and leadership ability
- Problem-solving and decision-making skills
- Detail-oriented and multitasking capability
- Self-directed work ethic
- Flexible availability including nights and weekends
Job Qualifications
- Minimum of 3-5 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
- Knowledge of and skill in using MS Word, Excel and Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by law
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to interact positively with diverse personalities
- Active listening and effective communication skills
- Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
- Ability to distribute responsibility effectively
- Ability to recognize problems and find creative solutions
- Ability to set priorities and use initiative
- Detail-oriented and able to multitask
- Ability to be self-directed in a team environment
- Ability to work flexible schedule including nights, weekends and long hours
Job Duties
- Manage, develop and mentor full-time and part-time culinary staff including hiring, firing, and disciplining
- Ensure staff awareness of workplace expectations through ongoing assistance, training and mentoring
- Implement positive and cooperative workplace environment
- Achieve budgeted food percentages through effective control measures including portion controls, kitchen timings, inventory and purchasing procedures
- Control labor costs through effective scheduling, cross-training and development of employees
- Ensure purchasing and preparation of food products meet company standards of quality and consistency
- Develop menus ensuring quality, consistency and style
- Monitor food production meeting recipe specifications and quality standards
- Supervise line set-up, preparation and breakdown activities
- Coordinate storage, maintenance and repair of kitchen equipment
- Manage delivery and set-up of catered services and food service areas
- Arrange and manage kitchen staff skills training and development including orientation of new employees
- Maintain a positive and compliant employee relations climate
- Ensure compliance with health, sanitation, safety and employment regulations
- Oversee kitchen record keeping, food inventories and invoicing
- Organize employee work schedules and ensure uniform policy compliance
- Promote teamwork through effective communication, follow-through and goal setting
- Lead by example and provide thorough instruction
- Oversee production of staff meals ensuring timeliness and nutritional value
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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