Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $115,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, established in 2015. The company operates an impressive platform that encompasses venue development and end-to-end capabilities, including venue management, hospitality, and sponsorship sales. OVG's portfolio features a collection of seven world-class owned venues and an extensive client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This broad reach solidifies Oak View Group's powerful presence in the live entertainment industry, consistently advancing innovation and excellence in venue operation and management.
Located in Palm Springs, California, the Palm Springs Convention Center is one of the distinguished venues managed by the Oak View Group. It serves as a premier site for hosting a diverse array of events such as conventions, trade shows, and entertainment functions, emphasizing operational excellence and memorable guest experiences. The center's culinary operations are a critical component of its service delivery, requiring expert leadership to maintain food quality, safety, and guest satisfaction.
The Executive Chef role at the Palm Springs Convention Center is an essential leadership position responsible for managing the entire culinary team within the Food & Beverage department. This full-time position offers an annual salary range of $100,000 to $115,000 and includes bonus eligibility. The Executive Chef will oversee all kitchen operations, ensuring that food preparation meets the highest standards of quality, consistency, and safety in alignment with Oak View Group's policies and objectives.
The Executive Chef is charged with a broad spectrum of responsibilities including supervision, training, and mentorship of full-time and part-time culinary staff. They hold authority over employment decisions such as hiring, termination, suspension, discipline, promotion, and transfers, fostering a harmonious and compliant work environment. Managing food costs through budget adherence and control measures, labor cost management, and inventory oversight forms a significant aspect of this role. The Executive Chef also spearheads menu development, ensuring culinary concepts meet the venue's style and quality expectations.
Operational duties extend to coordinating food preparation and service for events, maintaining kitchen safety standards, and ensuring food safety compliance with sanitation and health regulations. This role demands exceptional organizational capabilities to coordinate staff scheduling, training programs, and maintaining kitchen equipment readiness. The Executive Chef must demonstrate strong interpersonal skills and leadership presence, contributing to a positive workplace culture and effective communication across all levels of the kitchen and front-of-house teams.
This role requires open availability, including evenings and weekends, due to the event-driven nature of the venue's operations. Candidates must exhibit professional presentation, self-direction, and the ability to thrive in a dynamic, fast-paced environment. The commitment to excellence and innovation at Oak View Group fosters an inclusive culture encouraging diverse voices and perspectives, strengthening the overall team and service quality.
Benefits for this full-time role include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick days, and 11 holidays. The position remains open until September 11, 2026, providing ample opportunity for qualified culinary professionals to apply and join a world-class team dedicated to premium entertainment and hospitality experiences.
Located in Palm Springs, California, the Palm Springs Convention Center is one of the distinguished venues managed by the Oak View Group. It serves as a premier site for hosting a diverse array of events such as conventions, trade shows, and entertainment functions, emphasizing operational excellence and memorable guest experiences. The center's culinary operations are a critical component of its service delivery, requiring expert leadership to maintain food quality, safety, and guest satisfaction.
The Executive Chef role at the Palm Springs Convention Center is an essential leadership position responsible for managing the entire culinary team within the Food & Beverage department. This full-time position offers an annual salary range of $100,000 to $115,000 and includes bonus eligibility. The Executive Chef will oversee all kitchen operations, ensuring that food preparation meets the highest standards of quality, consistency, and safety in alignment with Oak View Group's policies and objectives.
The Executive Chef is charged with a broad spectrum of responsibilities including supervision, training, and mentorship of full-time and part-time culinary staff. They hold authority over employment decisions such as hiring, termination, suspension, discipline, promotion, and transfers, fostering a harmonious and compliant work environment. Managing food costs through budget adherence and control measures, labor cost management, and inventory oversight forms a significant aspect of this role. The Executive Chef also spearheads menu development, ensuring culinary concepts meet the venue's style and quality expectations.
Operational duties extend to coordinating food preparation and service for events, maintaining kitchen safety standards, and ensuring food safety compliance with sanitation and health regulations. This role demands exceptional organizational capabilities to coordinate staff scheduling, training programs, and maintaining kitchen equipment readiness. The Executive Chef must demonstrate strong interpersonal skills and leadership presence, contributing to a positive workplace culture and effective communication across all levels of the kitchen and front-of-house teams.
This role requires open availability, including evenings and weekends, due to the event-driven nature of the venue's operations. Candidates must exhibit professional presentation, self-direction, and the ability to thrive in a dynamic, fast-paced environment. The commitment to excellence and innovation at Oak View Group fosters an inclusive culture encouraging diverse voices and perspectives, strengthening the overall team and service quality.
Benefits for this full-time role include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick days, and 11 holidays. The position remains open until September 11, 2026, providing ample opportunity for qualified culinary professionals to apply and join a world-class team dedicated to premium entertainment and hospitality experiences.
Job Requirements
- Bachelor’s degree in culinary arts or related field preferred
- minimum 5 years of experience in kitchen management in a high-volume hospitality environment
- knowledge of food safety and sanitation regulations
- excellent leadership and communication skills
- proficiency in inventory and cost control
- ability to manage multiple tasks and work under pressure
- open availability including nights and weekends
- must maintain current Food Handler’s permit and any required alcohol service permits
- ability to use relevant computer software
- strong organizational and problem-solving skills
Job Qualifications
- 5-7 years of kitchen management experience in high-volume hotel, catering, or convention center
- demonstrated track record of meeting projected costs
- professional appearance and presentation
- proficiency in 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
- ability to obtain and maintain sanitation certification
- technical knowledge of food preparation methods
- ability to interact positively with diverse personalities
- effective training, evaluation, motivation, coaching, and counseling skills
- proven ability to support team skill development
- effective delegation skills
- problem identification and creative solution implementation
- strong prioritization, initiative, and decision-making skills
- attention to detail in managing multiple priorities
- ability to work independently and collaboratively
- flexibility to work evenings, weekends, and extended hours
Job Duties
- Manage, develop, and mentor full-time and part-time culinary staff including hiring, firing, and disciplining
- ensure event staff understand workplace expectations and provide ongoing assistance, training, and mentoring
- promote a positive and cooperative work environment
- reinforce procedures through repetition and lead by example
- control food costs through effective measures including portion control and inventory management
- control labor costs through effective staff scheduling and cross-training
- monitor breaks and approve break documentation
- ensure food purchasing and preparation meets quality and consistency standards
- develop menus maintaining style and quality
- monitor food production to meet recipe and portion specifications
- supervise line setup, prep, and breakdown
- coordinate storage, maintenance, and repair of kitchen equipment
- coordinate delivery and set-up of catered services
- arrange and manage staff skills training
- provide leadership and build morale
- maintain positive employee relations
- handle staffing, training, evaluation, and counseling
- promote communication with front-of-house staff
- solve problems rapidly
- ensure compliance with health, sanitation, safety, and employment regulations
- maintain kitchen records including inventories and invoicing
- organize employee work schedules and ensure compliance with uniform policy
- promote teamwork through communication and goal setting
- lead by example to manage product, service, and concept philosophy
- oversee production of staff meals
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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