Executive Chef| Full Time | RaRa Room

Phoenix, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $120,000.00

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 (OVG) is a global leader in premium live entertainment infrastructure and services, established in 2015. The company manages a vast platform that spans venue development, hospitality, venue management, and sponsorship sales across multiple continents. Its portfolio includes seven world-class owned venues and partnerships with iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a commitment to innovation, excellence, and community engagement, OVG provides unparalleled experiences and manages complex operations in the live entertainment industry. The company is headquartered in the United States with a presence in Phoenix, Arizona, where one of the vibrant venues it operates is the RaRa Room. The RaRa Room is an exclusive members-only club restaurant situated in downtown Phoenix, known for its high standards in culinary service and elegant atmosphere.

The Executive Chef position at RaRa Room is a full-time, regular employment opportunity that offers a competitive annual salary ranging from $100,000 to $120,000. This role is critical in upholding the culinary standards of the exclusive club and requires a proactive leader with deep experience in kitchen management and culinary operations. The Executive Chef will lead a culinary team of 35 full-time and part-time staff, ensuring the smooth and efficient production of food while maintaining flagship standards set by Oak View Group. Responsibilities are broad and include staff management, supervision, training, mentoring, as well as budget control and compliance with food safety guidelines. The successful candidate will cultivate a positive and productive work environment that promotes teamwork, professional development, and high morale among employees.

This role requires a hands-on approach as the Executive Chef will be actively involved with daily kitchen activities. They will supervise food preparation, oversee event catering services, manage inventory and food cost control, and coordinate maintenance of kitchen equipment. The Executive Chef maintains operational readiness not only of the kitchen but also the ongoing training and orientation of new employees. Ensuring all culinary operations comply with safety, sanitation, and employment regulations is paramount, making the position both dynamic and demanding.

Given the nature of entertainment venues, the Executive Chef must be flexible with working hours, including evenings, weekends, and holidays to support a variable event-driven schedule. Additional benefits provided by OVG for full-time employees include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation days, sick days, and 11 holidays. This position is open until July 17, 2026, allowing qualified culinary professionals the opportunity to join a fast-growing and innovative company dedicated to world-class guest experiences and employee success.

Job Requirements

Minimum of 3 to 5 years kitchen management experience
Demonstrated ability to meet projected food and labor costs
Professional appearance required
Proficient in Microsoft Word, Excel, and Outlook
Current Food Handler's card and alcohol service permit if required
Experience in employee scheduling in hospitality environment
Ability to obtain and maintain sanitation certification
Knowledge of food preparation methods
Strong communication and interpersonal skills
Ability to train and develop staff
Ability to prioritize and multitask
Ability to work flexible schedule including nights, weekends, and holidays

Job Qualifications

Minimum of 3 to 5 years of kitchen management experience in a full-service restaurant or events venue
Proven track record of meeting projected food and labor costs
Professional appearance and presentation
Proficient in Microsoft Word, Excel, and Outlook
Current Food Handler's card and alcohol service permit as required
Experience with employee scheduling in hospitality environments
Certification or ability to obtain certification in nationally recognized sanitation programs
Demonstrated knowledge of food preparation methods and culinary techniques
Strong interpersonal skills to interact with diverse personalities
Active listening and effective communication skills
Ability to train, evaluate, motivate, and counsel staff
Capability to develop skills and delegate responsibilities
Adept at problem-solving and decision-making
Detail-oriented with multitasking abilities
Self-directed with teamwork skills
Availability to work flexible hours including nights, weekends, and holidays

Job Duties

Manage, develop and mentor culinary staff of 35 full-time and part-time employees
Initiate employment actions including hiring, termination, and discipline
Provide ongoing training, coaching and mentoring to culinary event staff
Ensure adherence to budgeted food cost control measures including portion control and inventory management
Schedule kitchen staff effectively to control labor costs and approve break documentation
Oversee purchasing, food preparation, and menu development to maintain quality and consistency
Supervise line set-up, prep, and breakdown activities
Coordinate maintenance and repair of kitchen equipment
Manage kitchen staff training, orientation, and development
Maintain compliance with health, sanitation, safety and employment regulations
Manage kitchen record keeping including food inventories and invoicing
Organize employee work schedules and ensure staff adherence to uniform policies
Promote teamwork and maintain a positive employee relations environment
Oversee production of staff meals ensuring timeliness and nutritional standards