Executive Chef, Suites | Full-Time | Allegiant Stadium

Henderson, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $115,000.00 - $125,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

Oak View Group (OVG) is the global leader in venue development, management, and premium hospitality services for the live event industry. Renowned for offering an unmatched, 360-degree solution set, OVG manages a collection of world-class owned venues and a client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. The company’s commitment to excellence and innovation has positioned it as a top-tier player in the live event space, delivering memorable experiences and high-quality service to guests and clients alike. With a global footprint and a reputation... Show More

Job Requirements

Culinary program degree
3 or more years of hands-on culinary experience
2 or more years of kitchen/culinary management experience at executive level
ServSafe Certified
Must maintain local Health Codes and sanitation HACCP
Ability to meet required budgetary goals
Excellent organizational, planning, communication and interpersonal skills
Ability to undertake and complete multiple tasks
Competent computer skills
Ability to use and maintain basic kitchen equipment
Ability to train others
Strong analytical and mathematic skills
Strong communication skills in English
Ability to quickly identify problems and resolve them
Ability to work with limited supervision
Ability to work irregular hours including nights, weekends and holidays
Must possess valid food handling, Alcohol Awareness or equivalent, and non-gaming work cards

Job Qualifications

Culinary program degree, training and certification
3 or more years of hands-on culinary experience
2 or more years of kitchen/culinary management experience at executive level
ServSafe Certified
Knowledge of local Health Codes and HACCP sanitation
Results oriented with ability to meet budgetary goals
Excellent organizational, planning, communication and interpersonal skills
Ability to undertake and complete multiple tasks
Competent computer skills
Ability to use and maintain basic food service and kitchen equipment
Ability to train others in use of basic food service and kitchen equipment
Strong analytical and mathematic skills related to Food and Beverage industry
Strong communication skills in English
Ability to quickly identify problems and resolve them
Excellent customer service orientation
Ability to work with limited supervision
Ability to work irregular hours including nights, weekends and holidays
Creative with ability to create unique dining experiences and maintain quality products
Must maintain local Health Codes and sanitation
Proficient in Microsoft Office platforms and Point of Sale software
Serve-safe certified
Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain non-gaming work card (Sheriff's Card)

Job Duties

Provide a two-way line of communication between BOH and FOH during events
Enforce sanitation and quality controls of food standards for all Suites dining
Ensure all kitchen guidelines are followed by kitchen and service staff
Maintain proper inventory controls with Sous Chef and conduct end of month inventory
Coordinate with lead steward for kitchen equipment maintenance and event setups
Oversee Suites kitchens and pantry in partnership with Senior Executive Chef
Approach all encounters with guests and employees in a friendly, service-oriented manner
Comply with OVG standards and regulations for safe and efficient facility operations
Have working knowledge of menus and preparation skills to produce food according to standards
Assist in controlling food costs within budgeted guidelines
Ensure necessary food and station preparations are completed prior to events
Maintain high level of kitchen/knife skills to support Senior Executive Chef
Supervise and assist food preparation for Banquets and other departments
Ensure banquet items are completed on time and communicate any changes
Expertise in kitchen tools and equipment and train staff accordingly
Maintain "Clean as You Go" policy and uphold sanitation schedule
Supervise breakdown of commissary kitchens, concession stands, club spaces, ensuring proper storage of food and equipment
Perform other duties as requested by management

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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