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Title Executive Chef | Full-Time | Rhode Island Convention Center & Amica Mutual Pavilion
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $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
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. The company operates worldwide with a portfolio that includes seven world-class owned venues and provides management services for iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG’s platform integrates venue development with comprehensive services such as venue management, hospitality, and sponsorship sales, making it a prominent player in the live entertainment industry. The Rhode Island Convention Center & Amica Mutual Pavilion, located in Providence, RI, is one of OVG’s premier venues, known for hosting... Show More
Job Requirements
- Minimum education or equivalent work experience in culinary management
- 3 to 5 years of kitchen management in a full-service environment
- Valid Food Handler’s card
- Ability to work flexible hours including weekends and evenings
- Strong leadership and communication skills
- Proficiency with MS Office applications
- Commitment to food safety and sanitation standards
- Ability to manage and train a diverse team
- Experience in budget and food cost control
- Strong problem-solving capabilities
- Professional presentation
- Must be able to stand and work on feet for extended periods
Job Qualifications
- Minimum of 3 to 5 years of kitchen management experience in a full-service restaurant or event venue
- Demonstrable track record of meeting budgeted food cost targets
- Professional appearance and demeanor
- Proficient in computer software including MS Word, Excel, and Outlook
- Possession and maintenance of Food Handler’s card and alcohol service permit if required
- Knowledge of employee scheduling in a hospitality environment
- Ability to obtain certification in a nationally recognized sanitation program
- Technical knowledge of food preparation methods
- Strong interpersonal skills to engage with diverse personalities
- Experience in staff development through training, evaluation, and motivation
- Ability to delegate responsibilities to achieve operational goals
- Problem-solving skills with creativity and timeliness
- Strong prioritization, initiative, and decision-making abilities
- Attention to detail managing multiple priorities
- Ability to work independently as well as in a team environment
- Flexibility to work variable hours including evenings and weekends
Job Duties
- Manage, develop, and mentor culinary staff including hiring, firing, and disciplining
- Ensure event staff understand workplace expectations and provide ongoing training
- Promote a positive and cooperative workplace environment by working alongside staff
- Lead by example with procedure enforcement and constructive feedback
- Control food costs through portion control, inventory management, and waste reduction
- Manage labor costs via scheduling, cross-training, and development of employees
- Monitor and approve break documentation for kitchen staff
- Oversee food purchasing and preparation quality standards
- Develop menus ensuring quality, consistency, and style
- Monitor food production meeting recipe specifications and timing
- Supervise kitchen line setup, preparation, and breakdown
- Coordinate kitchen equipment maintenance and repair
- Handle delivery and setup of catered and food service areas
- Organize kitchen staff skills training and new employee orientation
- Foster a positive and compliant employee relations climate
- Staff, train, evaluate, and counsel kitchen personnel
- Facilitate communication and positive interaction with front-of-house staff
- Solve problems rapidly and efficiently
- Ensure compliance with health, sanitation, safety, and employment regulations
- Maintain proper kitchen records, including food inventory and invoicing
- Manage employee schedules ensuring coverage and uniform compliance
- Promote teamwork through communication, follow-through, and goal setting
- Lead quality management of product, service, and concept philosophy
- Oversee the production and timely service of staff meals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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