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 provides an unmatched, comprehensive solution set covering venue ownership and management for some of the world’s most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions. Oak View Group prides itself on delivering an elevated guest experience through its world-class service offerings and state-of-the-art venue management. Their expertise in the live event space spans everything from venue construction and operation to food and beverage management, creating highly effective and profitable event environments.<... Show More
Job Requirements
- Minimum of 3-5 years kitchen management experience
- Proven ability to control food and labor costs
- Availability to work evenings, weekends, and variable schedules
- Professional appearance and conduct
- Current Food Handler's card
- Ability to obtain a nationally recognized sanitation certification
- Proficiency with MS Office software
- Strong leadership and personnel management skills
- Effective communication and team-building abilities
- Ability to handle high pressure and multitask
- Commitment to safety and sanitation regulations
Job Qualifications
- Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue
- Demonstrated track record of meeting projected food costs
- Professional appearance and presentation
- Proficient in computer software including MS Word, Excel, and Outlook
- Maintain a current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Certification in a nationally recognized sanitation program or ability to obtain
- Technical proficiency and knowledge of food preparation methods
- Effective communication and active listening skills
- Ability to train, evaluate, motivate, and counsel staff
- Ability to delegate responsibilities effectively
- Strong problem-solving and decision-making skills
- Detail oriented and able to multitask in a fast-paced environment
- Self-directed with the ability to work in a team environment
- Flexible schedule with willingness to work 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 are aware of workplace expectations and provide ongoing training and mentoring
- Control budgeted food costs through portion control, kitchen timing, inventory rotation, and purchasing procedures
- Schedule kitchen staff effectively to control labor costs and monitor break documentation
- Oversee food preparation ensuring quality, consistency, and adherence to recipe specifications and safety standards
- Supervise line set-up, prep, and breakdown activities with proper delegation
- Coordinate storage, maintenance, and repair of kitchen equipment
- Manage delivery and set-up of catered services and food service areas
- Arrange and conduct kitchen staff skills training and departmental orientation
- Maintain a positive employee relations climate, handle staffing evaluations and counseling
- Ensure compliance with health, sanitation, safety, and employment regulations
- Organize employee schedules and enforce venue uniform policy
- Promote teamwork through effective communication and leadership
- Oversee production of staff meals that are timely, healthy, and substantial
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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