Title Executive Chef | Full-Time | Port Wentworth Ice Cove
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Holiday pay
Job Description
Oak View Group (OVG) is a global leader in providing premium live entertainment infrastructure and services. Established in 2015, OVG operates a diverse platform that includes venue development, venue management, hospitality, and sponsorship sales. The company oversees seven world-class venues while also serving a prestigious client list featuring iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG is recognized for its commitment to excellence and innovation in the live entertainment industry, striving to deliver exceptional experiences through its cutting-edge facilities and expert management services.
The Executive Chef role at Oak View Group's Port Wentworth Ice Cove location offers a unique opportunity to lead a culinary team within a dynamic food and beverage operation. This full-time position entails comprehensive responsibility for managing the culinary department of the venue, which plays a critical role in delivering outstanding food service for various events and daily operations. The Executive Chef is accountable for supervising, coaching, training, and mentoring culinary staff, ensuring that all employees meet the company’s quality standards and workplace expectations.
The role requires the Executive Chef to independently manage all aspects of employee relations, including hiring, termination, discipline, promotion, and transfer decisions. They foster a positive and cooperative work environment that supports compliance with all employment laws and company policies. The Executive Chef oversees all kitchen activities, coordinating food preparation, production, inventory controls, food safety, sanitation, and kitchen safety measures. They also control food and labor costs through effective management and scheduling of kitchen staff, cross-training employees, and implementing cost-control procedures.
This position demands culinary expertise to maintain high standards in menu development, food quality, consistency, appearance, temperature, and sanitation. The Executive Chef must ensure compliance with all health and safety regulations while also managing kitchen equipment maintenance and catering services. Providing leadership that builds morale, teamwork, and staff empowerment is critical to success in this role.
The Executive Chef will work a variable, event-driven schedule, including evenings and weekends, requiring excellent attendance, open availability, and the ability to adapt to changing operational demands. The annual salary range for this position is $70,000 to $75,000, complemented by benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays.
Joining Oak View Group means becoming part of an innovative and inclusive team focused on shaping the future of live entertainment and hospitality. The company values diversity and equal opportunity, fostering an environment that celebrates distinct perspectives and backgrounds to drive creativity and excellence. The Executive Chef position stands as a crucial leadership role within the organization, offering a chance to influence the culinary experience at a premier venue and contribute to OVG’s mission of delivering world-class guest experiences.
The Executive Chef role at Oak View Group's Port Wentworth Ice Cove location offers a unique opportunity to lead a culinary team within a dynamic food and beverage operation. This full-time position entails comprehensive responsibility for managing the culinary department of the venue, which plays a critical role in delivering outstanding food service for various events and daily operations. The Executive Chef is accountable for supervising, coaching, training, and mentoring culinary staff, ensuring that all employees meet the company’s quality standards and workplace expectations.
The role requires the Executive Chef to independently manage all aspects of employee relations, including hiring, termination, discipline, promotion, and transfer decisions. They foster a positive and cooperative work environment that supports compliance with all employment laws and company policies. The Executive Chef oversees all kitchen activities, coordinating food preparation, production, inventory controls, food safety, sanitation, and kitchen safety measures. They also control food and labor costs through effective management and scheduling of kitchen staff, cross-training employees, and implementing cost-control procedures.
This position demands culinary expertise to maintain high standards in menu development, food quality, consistency, appearance, temperature, and sanitation. The Executive Chef must ensure compliance with all health and safety regulations while also managing kitchen equipment maintenance and catering services. Providing leadership that builds morale, teamwork, and staff empowerment is critical to success in this role.
The Executive Chef will work a variable, event-driven schedule, including evenings and weekends, requiring excellent attendance, open availability, and the ability to adapt to changing operational demands. The annual salary range for this position is $70,000 to $75,000, complemented by benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off including vacation, sick days, and holidays.
Joining Oak View Group means becoming part of an innovative and inclusive team focused on shaping the future of live entertainment and hospitality. The company values diversity and equal opportunity, fostering an environment that celebrates distinct perspectives and backgrounds to drive creativity and excellence. The Executive Chef position stands as a crucial leadership role within the organization, offering a chance to influence the culinary experience at a premier venue and contribute to OVG’s mission of delivering world-class guest experiences.
Job Requirements
- Minimum of high school diploma or equivalent
- At least 3-5 years of relevant kitchen management experience
- Current Food Handler's card
- Valid alcohol service permit if required
- Proven ability to meet food cost budgets
- Proficient computer skills including MS Office suite
- Strong leadership and team management skills
- Ability to maintain compliance with food safety regulations
- Excellent communication and interpersonal skills
- Ability to work flexible hours including nights and weekends
- Strong organizational and problem-solving skills
Job Qualifications
- Minimum of 3-5 years kitchen management experience in full-service restaurant or events venue
- Demonstrated track record of meeting cost projections
- Professional appearance and presentation
- Proficiency in MS Word, Excel, Outlook
- Current Food Handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Ability to obtain certification in nationally recognized sanitation program
- Strong technical knowledge of food preparation methods
- Ability to interact positively with diverse personalities
- Experienced in staff training, evaluation, motivation, coaching, and counseling
- Capable of delegating responsibilities effectively
- Strong problem identification and solution skills
- Excellent prioritization, initiative, and decision-making skills
- Detail-oriented and able to manage multiple priorities
- Able to work independently and collaboratively
- Flexible availability for evenings, weekends, and extended hours
Job Duties
- Manage, develop, and mentor staff including hiring, firing, and disciplining
- Ensure event staff understand workplace expectations and provide ongoing training and mentoring
- Promote a positive workplace by working alongside staff
- Reinforce kitchen procedures and provide constructive feedback
- Achieve budgeted food cost percentages through portion control, inventory management, and waste control
- Control labor costs through effective staff scheduling and cross-training
- Monitor employee breaks and approve break documentation
- Ensure purchasing and preparation of food meets quality and consistency standards
- Develop menus and maintain food concept quality
- Oversee food production including recipe specifications and portion control
- Monitor food appearance, temperature, sanitation, and quality
- Supervise line setup, prep, and breakdown activities
- Coordinate kitchen equipment maintenance and readiness
- Organize catering delivery and setup
- Manage kitchen staff training and development
- Build staff morale and promote empowerment
- Maintain compliant employee relations
- Oversee staffing, training, evaluation, and counseling
- Facilitate communication with front-of-house staff
- Solve problems rapidly
- Ensure compliance with health, safety, and sanitation regulations
- Manage kitchen records including inventories and invoicing
- Organize employee schedules and enforce uniform policy
- Promote teamwork through communication and goal setting
- Lead by example for quality management
- Oversee production of staff meals according to schedule
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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