Title Executive Chef | Full-Time | Port Wentworth Ice Cove

Savannah, GA, USA|Onsite

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

sick days

Holidays

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Established in 2015, OVG has grown to serve a diverse portfolio of seven world-class venues and manages iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company’s expertise lies in venue development, venue management, hospitality, and sponsorship sales, with a mission to create unforgettable experiences for live entertainment audiences worldwide. Their commitment to innovation, inclusivity, and operational excellence helps position them as a key player in the sports and live entertainment industries. Located at 18 Anchor Park Blvd in Port Wentworth, Georgia, the Port Wentworth Ice Cove is one of the venues under the OVG umbrella that contributes to this larger mission by providing top-tier food and beverage experiences to its guests and clients.

The Executive Chef role at the Port Wentworth Ice Cove is a full-time, regular position critical to the successful operation of the culinary department within the venue's food and beverage operation. Paying between $70,000 and $75,000 annually, this role demands a high level of culinary expertise, leadership, and management skills to ensure the quality, consistency, and profitability of food services provided. The Executive Chef is charged with overseeing the entire culinary team, including recruitment, training, mentoring, supervision, and disciplinary actions, fostering a positive and compliant work environment. This individual will implement and enforce Oak View Group's standards in food preparation, sanitation, safety, and guest satisfaction, while also managing labor and food costs through strategic scheduling, purchasing, and waste control.

This role requires excellent interpersonal skills, a professional presentation, and the ability to work a variable schedule that includes evenings and weekends to support event-driven operations. Key responsibilities include event planning support, menu development, kitchen safety oversight, staff development, and maintaining compliance with all health and employment regulations. The Executive Chef will work closely with the Food & Beverage Director to align culinary operations with organizational goals, ensuring a seamless guest experience and operational efficiency. This position offers an opportunity to take a leadership role in a dynamic environment that values diversity, teamwork, and innovation, with benefits including health, dental, and vision insurance, 401(k) savings plans with matching, paid time off, and more. The position remains open until August 14, 2026, offering prospective candidates ample time to apply.

Job Requirements

Minimum 3 years of kitchen management experience
Proven ability to meet budgeted food cost targets
Professional presentation required
Computer proficiency with MS Word, Excel, Outlook
Current Food Handler’s card
Alcohol service permit if required
Ability to schedule employees in a hospitality environment
Certification or ability to obtain sanitation program certification
Strong food preparation knowledge
Excellent interpersonal and communication skills
Skills in staff training and development
Leadership and delegation capabilities
Problem-solving and decision-making abilities
Ability to manage multiple priorities
Flexible availability for variable schedules including nights and weekends

Job Qualifications

Minimum of 3-5 years of kitchen management experience in full-service restaurant or events venue
Demonstrated verifiable track record of meeting projected costs
Professional appearance and presentation
Proficient in computer software including MS Word, Excel, and Outlook
Current Food Handler's card and alcohol service permit as required
Knowledge of employee scheduling in hospitality
Ability to obtain and maintain certification in national sanitation program
Technical proficiency in food preparation methods
Ability to interact positively with diverse personalities
Skilled in staff training, evaluation, motivation, coaching, and counseling
Ability to delegate responsibilities effectively
Strong problem identification and solution implementation skills
Strong prioritization, initiative, and decision-making
Ability to manage multiple priorities 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 full-time and part-time culinary staff including hiring, firing, and disciplining
Provide training and ongoing assistance to event staff to ensure workplace expectations are met
Promote a positive and cooperative workplace environment by working alongside staff
Enforce procedures and practices through repetition and constructive feedback
Control food costs through portion control, inventory management, purchasing, and waste control measures
Manage labor costs through effective scheduling and cross-training of kitchen staff
Monitor staff breaks and approve break documentation daily
Ensure purchasing and preparation meet Oak View Group's quality standards
Develop menus ensuring quality, consistency, and adherence to concept
Monitor food production to meet recipe specifications, portion control, and timing
Oversee food appearance, temperature, sanitation, and quality standards
Supervise line setup, prep, and breakdown activities
Coordinate kitchen equipment maintenance and repair
Manage delivery and setup of catered services and food service areas
Organize and conduct kitchen staff training and orientation
Provide leadership and build morale within the kitchen staff
Maintain a positive and compliant employee relations environment
Staff, train, evaluate, and counsel kitchen employees
Foster communication and support with front-of-house staff
Solve problems quickly and efficiently
Ensure compliance with health, sanitation, safety, and employment regulations
Maintain proper kitchen record keeping including inventories and invoicing
Organize employee work schedules ensuring appropriate coverage and uniform compliance
Promote teamwork through communication, follow-through, and goal setting
Lead by example to maintain quality management of product, service, and concept
Oversee production of staff meals ensuring timeliness and nutritional adequacy