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Title Executive Chef | Full-Time | Benchmark International Arena - (Expired Job)
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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $110,000.00 - $120,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
pension matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with expertise spanning venue development, venue management, hospitality, and sponsorship sales. Since its founding in 2015, OVG has grown to operate seven world-class venues and collaborates with an impressive roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG's dedication to creating world-class entertainment spaces positions it at the forefront of the live event industry, delivering exceptional experiences for audiences and partners alike.
One of the notable venues under OVG's umbrella is the Benchmark International ... Show More
One of the notable venues under OVG's umbrella is the Benchmark International ... Show More
Job Requirements
- Minimum of 5-7 years kitchen management experience
- Proven ability to control food costs
- Relevant certifications including food handler's card
- Strong leadership and communication skills
- Proven experience in staff training and development
- Ability to work a flexible schedule including nights and weekends
- Ability to maintain compliance with health and safety standards
- Professional presentation
- Computer proficiency in MS Office
- Must be self-motivated and able to work independently and as part of a team
Job Qualifications
- Minimum of 5-7 years kitchen management experience in full-service restaurant or events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficient in MS Word, Excel and Outlook
- Current Food Handler's card and alcohol service permit if required
- Experience with employee scheduling in hospitality
- Certification in nationally recognized sanitation program
- Knowledge of food preparation methods
- Strong interpersonal skills to interact with diverse personalities
- Ability to train, evaluate and motivate staff
- Ability to delegate responsibilities effectively
- Problem solving and decision making skills
- Detail-oriented and able to multitask
- Self-directed and team-oriented
- Flexibility to work nights, weekends and long hours
Job Duties
- Manage, develop and mentor culinary staff including hiring and firing
- Ensure event staff meet workplace expectations and provide ongoing training
- Control food cost through portion control, inventory and purchasing procedures
- Monitor labor costs and approve break documentation
- Maintain food quality by overseeing purchasing and preparation
- Develop menus and ensure quality standards
- Supervise food production adhering to recipe specifications and portion control
- Ensure food meets appearance, temperature, and sanitation standards
- Manage kitchen set-up, prep and breakdown activities
- Delegate tasks to kitchen staff
- Coordinate kitchen equipment maintenance
- Arrange catering delivery and set-up
- Conduct staff training and orientation
- Foster teamwork and positive employee relations
- Ensure compliance with health and safety regulations
- Maintain kitchen records and inventory
- Organize staff schedules and enforce uniform policies
- Lead by example and provide constructive feedback
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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