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
vacation days
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The company specializes in providing a comprehensive 360-degree solution set for a prestigious collection of world-class owned venues. Its client portfolio includes some of the most influential, highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. Oak View Group is renowned for its dedication to delivering outstanding guest experiences while maintaining operational excellence and profitability across its diverse range of properties.
The company fosters an innovative and inclusive corporate culture that emphasizes teamwork, effective communication, and ind... Show More
The company fosters an innovative and inclusive corporate culture that emphasizes teamwork, effective communication, and ind... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 3-5 years kitchen management experience in full service restaurant or events venue
- Food handler’s card and alcohol service permit if required
- Ability to work nights, weekends and long hours
- Professional presentation and appearance
- Knowledge of MS Word, Excel and Outlook
- Ability to manage labor and food costs
- Strong interpersonal and communication skills
- Ability to maintain sanitation certification
- Ability to train and mentor culinary staff
- Detail oriented and able to multitask
- Ability to work both independently and in team
- Willingness to work flexible, event-driven schedule
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in full-service restaurant or events venue
- Proven track record of meeting projected food and labor costs
- Professional appearance and presentation
- Proficiency with computer software including MS Word, Excel, and Outlook
- Current Food Handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality environment
- Ability to obtain and maintain nationally recognized sanitation certification
- Technical proficiency in food preparation methods
- Strong interpersonal skills with ability to interact positively with diverse personalities
- Effective communication and active listening skills
- Ability to train, evaluate, motivate and counsel staff
- Capacity to delegate responsibility and achieve desired results
- Problem-solving skills with creative and timely solutions
- Strong decision-making and initiative
- Detail-oriented with ability to multi-task in a fast-paced environment
- Self-directed and team-oriented work approach
- Availability to work flexible hours including nights, weekends, and long shifts
Job Duties
- Manage, develop and mentor full-time and part-time culinary staff including hiring, firing, and disciplining
- Ensure staff awareness of workplace expectations and provide ongoing training and mentoring
- Control food costs through portion control, inventory rotation, purchasing procedures, and waste control
- Manage labor costs through effective scheduling and cross-training of kitchen personnel
- Oversee menu development, food preparation quality, consistency, and adherence to recipe specifications
- Supervise line set-up, prep, breakdown activities and delegate tasks to staff
- Coordinate kitchen equipment maintenance and repair to ensure operational readiness
- Arrange and manage catering deliveries and food service area setups
- Organize staff skills training and orientation, build morale and promote teamwork
- Maintain positive employee relations, handle evaluations and counseling
- Ensure compliance with health, safety, sanitation and employment regulations
- Maintain proper kitchen record keeping including food inventories and invoicing
- Organize employee work schedules ensuring coverage and uniform compliance
- Lead by example and communicate to maintain quality management
- Oversee production of staff meals per meal calendar
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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