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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
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, specializing in venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG operates and manages a portfolio of seven world-class venues and serves a prestigious client base including iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company's commitment to excellence in live entertainment infrastructure uniquely positions it as a pioneer in creating immersive and engaging experiences for patrons around the world.
The Rhode Island Convention Center & Amica Mutual Pavilion, part of the O... Show More
The Rhode Island Convention Center & Amica Mutual Pavilion, part of the O... Show More
Job Requirements
- Minimum high school diploma or equivalent
- 3-5 years kitchen management experience
- Knowledge of food safety and sanitation regulations
- Ability to obtain and maintain sanitation certification
- Proficient computer skills
- Valid Food Handler's card
- Strong interpersonal and communication skills
- Ability to work flexible event-driven schedule including nights and weekends
- Physical ability to perform kitchen duties
- Leadership and team management skills
- Ability to handle multiple priorities in fast-paced environment
- Professional appearance and presentation
- Must be at least 18 years old
Job Qualifications
- Minimum of 3-5 years kitchen management experience in full-service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Proficient in MS Word, Excel, and Outlook
- Maintains current Food Handler's card and alcohol service permit if required
- Skilled in hospitality employee scheduling
- Certified in nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to positively interact with diverse personalities
- Capable of effective staff training, evaluation, coaching, and counseling
- Strong delegation skills
- Quick problem identification and resolution
- Excellent prioritization, initiative, and decision-making
- Strong attention to detail managing multiple priorities
- Ability to work independently and collaboratively
- Flexible to work evenings, weekends, and extended hours
Job Duties
- Manage, develop, and mentor culinary staff including hiring and disciplinary actions
- Ensure event staff are aware of workplace expectations and provide ongoing training and support
- Promote a positive and cooperative work environment by working alongside staff
- Enforce procedures through repetition and constructive feedback
- Control food costs via portion control, inventory management, and purchasing procedures
- Manage labor costs through effective scheduling and employee development
- Monitor staff breaks and approve break documentation
- Ensure purchasing and preparation meet quality and consistency standards
- Develop menus maintaining quality, consistency, and style
- Monitor food production, recipe adherence, portion control, and kitchen timings
- Oversee food appearance, temperature, sanitary conditions, and quality
- Supervise line setup, prep, and breakdown activities
- Coordinate kitchen equipment maintenance and repair
- Arrange catered services delivery and setup
- Manage kitchen staff training and onboarding
- Build morale and encourage staff empowerment
- Maintain positive employee relations
- Handle staffing, evaluation, and counseling
- Facilitate communication with front-of-house staff
- Solve problems rapidly
- Ensure compliance with health and safety regulations
- Maintain kitchen recordkeeping including inventories and invoicing
- Organize employee schedules and enforce uniform policy
- Promote teamwork through communication and goal setting
- Lead by example to maintain quality management
- Oversee staff meal production ensuring timeliness and nutrition
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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