Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
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. Founded in 2015, Oak View Group specializes in venue development and comprehensive venue management, hospitality services, and sponsorship sales. The company operates seven world-class owned venues and manages a client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This extensive reach underscores OVG's commitment to delivering exceptional live entertainment experiences while fostering innovation and excellence in venue operations. The company is known for its inclusive work culture that values diversity, equal opportunity, and professional growth for employees. The Port Wentworth Ice Cove location in Port Wentworth, Georgia, operates under this esteemed organization, providing a dynamic and bustling environment focused on premium service and customer satisfaction.
The Executive Chef role at Oak View Group’s Port Wentworth Ice Cove is a pivotal leadership position responsible for managing the culinary team that forms an integral part of the venue's food and beverage operations. This full-time position comes with an annual salary ranging from $70,000 to $75,000. The Executive Chef is tasked with overseeing all culinary aspects, including staff supervision, training, scheduling, and event planning support, ensuring that company quality standards are met consistently across all food outlets and events. This role demands a professional with strong operational and culinary expertise who can maintain high standards of food quality, safety, and sanitation while managing labor and food costs strategically to contribute to profitability. The Executive Chef will lead by example, working closely with the culinary team to foster a positive and cooperative workplace atmosphere. This position requires open availability due to the variable and event-driven schedule that includes evenings and weekends. Demonstrating outstanding interpersonal skills, self-direction, and professional presentation is essential for success in this role. Key responsibilities include developing menus, maintaining effective inventory and purchasing controls, ensuring compliance with all health and employment regulations, and promoting a cohesive team environment through mentorship and constructive feedback. The Executive Chef will also handle critical administrative duties such as staff evaluations, employment actions, and kitchen record keeping, making this a comprehensive leadership role vital to the venue’s operational success and guest satisfaction. Employees in this role benefit from a supportive company culture, opportunities for development, and a competitive benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick days, and holidays.
The Executive Chef role at Oak View Group’s Port Wentworth Ice Cove is a pivotal leadership position responsible for managing the culinary team that forms an integral part of the venue's food and beverage operations. This full-time position comes with an annual salary ranging from $70,000 to $75,000. The Executive Chef is tasked with overseeing all culinary aspects, including staff supervision, training, scheduling, and event planning support, ensuring that company quality standards are met consistently across all food outlets and events. This role demands a professional with strong operational and culinary expertise who can maintain high standards of food quality, safety, and sanitation while managing labor and food costs strategically to contribute to profitability. The Executive Chef will lead by example, working closely with the culinary team to foster a positive and cooperative workplace atmosphere. This position requires open availability due to the variable and event-driven schedule that includes evenings and weekends. Demonstrating outstanding interpersonal skills, self-direction, and professional presentation is essential for success in this role. Key responsibilities include developing menus, maintaining effective inventory and purchasing controls, ensuring compliance with all health and employment regulations, and promoting a cohesive team environment through mentorship and constructive feedback. The Executive Chef will also handle critical administrative duties such as staff evaluations, employment actions, and kitchen record keeping, making this a comprehensive leadership role vital to the venue’s operational success and guest satisfaction. Employees in this role benefit from a supportive company culture, opportunities for development, and a competitive benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick days, and holidays.
Job Requirements
- Minimum of high school diploma or equivalent
- 3-5 years of kitchen management experience
- Valid Food Handler’s card
- Proficiency with computer software including MS Word, Excel, Outlook
- Ability to obtain sanitation certification
- Experience with employee scheduling
- Strong leadership and communication skills
- Professional appearance
- Flexibility to work variable schedules including evenings and weekends
- Ability to train, mentor, and develop staff
- Knowledge of food safety and sanitation regulations
Job Qualifications
- Minimum of 3-5 years kitchen management experience in full-service restaurants or events venues
- Demonstrated ability to meet projected food 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
- Certification in nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to positively interact with diverse personalities
- Experience in staff training, evaluation, motivation, and counseling
- Ability to delegate responsibilities effectively
- Strong problem-solving skills
- Excellent prioritization and decision-making abilities
- Attention to detail while managing multiple priorities
- Ability to work independently and collaboratively
- Flexibility to work evenings, weekends, and extended hours
Job Duties
- Manage and mentor full-time and part-time culinary staff including hiring and disciplinary actions
- Ensure event staff understand workplace expectations and receive training and mentoring
- Promote a positive and cooperative workplace environment by working alongside staff
- Lead by example reinforcing procedures and providing constructive feedback
- Control food costs through portion controls, inventory management, and purchasing procedures
- Manage labor costs by scheduling and cross-training kitchen staff
- Monitor staff breaks and approve break documentation daily
- Ensure the purchasing and preparation of food meets quality and consistency standards
- Develop and maintain menus ensuring quality and adherence to concept
- Monitor food preparation for compliance with recipe specifications and portion controls
- Oversee food presentation standards including appearance, temperature, and sanitation
- Supervise line setup, prep, and breakdown activities
- Coordinate kitchen equipment maintenance and repairs
- Arrange and manage catered services delivery and setup
- Facilitate staff skills training and new employee orientation
- Provide leadership and build staff morale to empower the team
- Maintain a positive employee relations environment
- Manage staffing, training, evaluation, and counseling of kitchen staff
- Encourage effective communication and support between kitchen and front-of-house staff
- Solve problems rapidly
- Ensure compliance with health, sanitation, safety, and employment regulations
- Maintain accurate kitchen record keeping including food inventories and invoicing
- Organize employee schedules ensuring coverage and uniform policy adherence
- Promote teamwork through effective communication and goal setting
- Lead quality management of product, service, and philosophy
- Oversee the production of timely, healthy staff meals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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