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
vacation days
sick days
Holidays
Job Description
Oak View Group (OVG) is a renowned global leader in premium live entertainment infrastructure and services, established in 2015. The company’s platform spans across venue development, venue management, hospitality, and sponsorship sales, serving a diverse portfolio that includes seven world-class owned venues as well as an impressive client roster comprising iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Committed to creating impactful and innovative experiences, Oak View Group has set a standard for excellence and professionalism in the live entertainment industry.
The Executive Chef position at Oak View Group’s Port Wentworth Ice Cove location in Port Wentworth, Georgia, offers a unique and rewarding opportunity for a culinary professional seeking to lead and manage a dynamic culinary team within a vibrant entertainment venue. This full-time role commands an annual salary range of $70,000 to $75,000 and promises a fulfilling career path with a company at the forefront of live entertainment.
As the Executive Chef, the incumbent will be the primary leader responsible for managing the culinary operations of the venue's food and beverage department. This role demands a seasoned professional with strong leadership capabilities, culinary expertise, and an ability to foster a positive and productive work environment. The Executive Chef is entrusted with vital responsibilities that include supervising, coaching, training, and mentoring culinary employees at all levels, ensuring the team meets both the company’s high standards of quality and operational goals. The position entails significant autonomy, including independent decision-making authority concerning hiring, termination, disciplinary actions, promotions, and employee transfers.
In addition to managing the culinary team, the Executive Chef will oversee all aspects of kitchen operations from event planning support, scheduling, food preparation, and production to food cost control and adherence to food safety and sanitation regulations. The incumbent must ensure a smooth workflow throughout various kitchen activities, including line setup, food service areas, and catering events, while maintaining Oak View Group’s commitment to guest satisfaction and profitability.
This role also requires the Executive Chef to demonstrate proficiency in budget management, optimizing food cost percentages through effective control measures such as portion control, inventory oversight, purchasing procedures, waste reduction, and kitchen security. Staff labor costs are controlled through strategic scheduling, cross-training, and employee development initiatives. Moreover, the Executive Chef ensures that the kitchen environment remains safe, sanitary, compliant, and conducive to positive employee relations.
The position is integral to delivering superior culinary experiences across all food outlets and during venue events. The Executive Chef’s leadership is pivotal in upholding Oak View Group’s standards for quality, consistency, and style, while encouraging a culture of teamwork and mutual respect. Exceptional interpersonal skills, professional presentation, and the flexibility to work a variable, event-driven schedule including evenings and weekends are essential for success in this role.
Oak View Group highly values diversity and inclusivity, fostering a workplace culture where diverse perspectives are embraced and celebrated. As an equal opportunity employer, they seek candidates who will contribute to this inclusive environment and help drive innovation and excellence through their talents and dedication.
The Executive Chef position at Oak View Group’s Port Wentworth Ice Cove location in Port Wentworth, Georgia, offers a unique and rewarding opportunity for a culinary professional seeking to lead and manage a dynamic culinary team within a vibrant entertainment venue. This full-time role commands an annual salary range of $70,000 to $75,000 and promises a fulfilling career path with a company at the forefront of live entertainment.
As the Executive Chef, the incumbent will be the primary leader responsible for managing the culinary operations of the venue's food and beverage department. This role demands a seasoned professional with strong leadership capabilities, culinary expertise, and an ability to foster a positive and productive work environment. The Executive Chef is entrusted with vital responsibilities that include supervising, coaching, training, and mentoring culinary employees at all levels, ensuring the team meets both the company’s high standards of quality and operational goals. The position entails significant autonomy, including independent decision-making authority concerning hiring, termination, disciplinary actions, promotions, and employee transfers.
In addition to managing the culinary team, the Executive Chef will oversee all aspects of kitchen operations from event planning support, scheduling, food preparation, and production to food cost control and adherence to food safety and sanitation regulations. The incumbent must ensure a smooth workflow throughout various kitchen activities, including line setup, food service areas, and catering events, while maintaining Oak View Group’s commitment to guest satisfaction and profitability.
This role also requires the Executive Chef to demonstrate proficiency in budget management, optimizing food cost percentages through effective control measures such as portion control, inventory oversight, purchasing procedures, waste reduction, and kitchen security. Staff labor costs are controlled through strategic scheduling, cross-training, and employee development initiatives. Moreover, the Executive Chef ensures that the kitchen environment remains safe, sanitary, compliant, and conducive to positive employee relations.
The position is integral to delivering superior culinary experiences across all food outlets and during venue events. The Executive Chef’s leadership is pivotal in upholding Oak View Group’s standards for quality, consistency, and style, while encouraging a culture of teamwork and mutual respect. Exceptional interpersonal skills, professional presentation, and the flexibility to work a variable, event-driven schedule including evenings and weekends are essential for success in this role.
Oak View Group highly values diversity and inclusivity, fostering a workplace culture where diverse perspectives are embraced and celebrated. As an equal opportunity employer, they seek candidates who will contribute to this inclusive environment and help drive innovation and excellence through their talents and dedication.
Job Requirements
- Minimum high school diploma or equivalent
- 3-5 years kitchen management experience
- Valid Food Handler’s card
- Proficiency in MS Office (Word, Excel, Outlook)
- Ability to work evenings, weekends and variable hours
- Proven leadership and staff management skills
- Strong communication and interpersonal skills
- Ability to maintain food safety and sanitation standards
- Capability to perform budgeting and cost control
- Excellent organizational and multitasking abilities
- Professional appearance
- Ability to obtain sanitation certification
Job Qualifications
- Minimum 3-5 years of kitchen management experience in full-service restaurant or events venue
- Demonstrated track record of meeting projected costs
- Professional appearance and presentation
- Proficiency with computer software including MS Word, Excel, Outlook
- Current Food Handler’s card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Ability to obtain nationally recognized sanitation certification
- Technical knowledge of food preparation methods
- Strong interpersonal skills to interact with diverse personalities
- Ability to train, evaluate, motivate, coach and counsel staff
- Support team member skill development
- Effective delegation to achieve objectives
- Problem identification and creative solution implementation
- Strong prioritization, initiative, and decision-making skills
- Attention to detail in a fast-paced environment
- Ability to work independently and collaboratively
- Flexibility to work evenings, weekends, and extended hours
Job Duties
- Manage, develop and mentor culinary staff including hiring, firing, and disciplining
- Ensure event staff understand workplace expectations with ongoing training and mentoring
- Promote a positive and cooperative workplace by working alongside staff
- Reinforce procedures and provide ongoing constructive feedback
- Control food cost and budget through effective measures like portion control and inventory management
- Control labor costs through effective scheduling and employee development
- Monitor kitchen staff breaks and approve documentation
- Ensure purchasing and food preparation meet company standards
- Develop menus and maintain quality, consistency, and style
- Oversee food production ensuring recipe specifications and portion controls are met
- Monitor food quality, appearance, temperature, and sanitary standards
- Supervise line setup, prep, and breakdown
- Coordinate kitchen equipment storage, maintenance, and repairs
- Arrange catered services and food service areas
- Manage kitchen staff training and orientation
- Build morale and provide leadership to kitchen staff
- Maintain a positive and compliant employee relations environment
- Staff, train, evaluate, and counsel kitchen employees
- Promote communication and positive interaction with front-of-house staff
- Rapidly solve problems
- Ensure compliance with health, safety, sanitation, and employment regulations
- Maintain kitchen record keeping including food inventories and invoicing
- Organize employee work schedules ensuring proper coverage and uniform compliance
- Promote teamwork through communication and goal setting
- Lead by example to ensure quality management of product and service
- Oversee production of staff meals ensuring they are timely, healthy, and substantial
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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