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 Oak View Group portfolio, is a premier venue located in Providence, Rhode Island. It hosts an extensive range of events including concerts, sports, conventions, and cultural gatherings, requiring top-tier culinary services to enhance guest experiences. OVG is seeking a dedicated Executive Chef for this venue to lead its culinary team and uphold the highest standards of food quality, safety, and service.
The Executive Chef role is a full-time, regular position offering an annual salary ranging from $90,000 to $115,000 with bonus eligibility. This position plays a crucial role in managing the entire culinary operation within the venue’s food and beverage department. The Executive Chef is responsible for overseeing the kitchen's daily activities including menu development, food preparation, production efficiency, food cost control, compliance with health and safety regulations, and employee training and supervision. This leader also manages employee relations, fostering a positive and cooperative work environment through mentorship, coaching, and effective communication.
An essential aspect of this role is the direct supervision of culinary staff, which includes full-time, part-time, and event staffing teams. The chef ensures that all employees are well-trained, motivated, and aligned with the company’s quality standards and operational goals. The Executive Chef independently handles employment actions such as hiring, discipline, promotion, and termination to maintain a productive and compliant workplace.
This role demands excellent culinary skills coupled with strong managerial capabilities. The Executive Chef must successfully control labor and food costs through strategic scheduling, inventory control, purchasing, and waste reduction practices while achieving high levels of customer satisfaction. Additionally, the position requires outstanding interpersonal skills, professional presentation, and the ability to work a flexible and variable event-driven schedule, including evenings and weekends.
Overall, the Executive Chef at the Rhode Island Convention Center & Amica Mutual Pavilion is a key driver behind the culinary excellence and profitability of the venue’s food service operations. This role offers a unique opportunity to lead a dynamic team in a prestigious venue supported by a global leader in live entertainment. Employees also enjoy comprehensive benefits including health, dental, and vision insurance, 401(k) savings plan with company matching, and paid time off covering vacation, sick days, and holidays. This commitment to employee wellbeing reinforces Oak View Group’s dedication to creating a supportive, inclusive, and innovative workplace environment that celebrates diversity and fosters growth.
The Rhode Island Convention Center & Amica Mutual Pavilion, part of the Oak View Group portfolio, is a premier venue located in Providence, Rhode Island. It hosts an extensive range of events including concerts, sports, conventions, and cultural gatherings, requiring top-tier culinary services to enhance guest experiences. OVG is seeking a dedicated Executive Chef for this venue to lead its culinary team and uphold the highest standards of food quality, safety, and service.
The Executive Chef role is a full-time, regular position offering an annual salary ranging from $90,000 to $115,000 with bonus eligibility. This position plays a crucial role in managing the entire culinary operation within the venue’s food and beverage department. The Executive Chef is responsible for overseeing the kitchen's daily activities including menu development, food preparation, production efficiency, food cost control, compliance with health and safety regulations, and employee training and supervision. This leader also manages employee relations, fostering a positive and cooperative work environment through mentorship, coaching, and effective communication.
An essential aspect of this role is the direct supervision of culinary staff, which includes full-time, part-time, and event staffing teams. The chef ensures that all employees are well-trained, motivated, and aligned with the company’s quality standards and operational goals. The Executive Chef independently handles employment actions such as hiring, discipline, promotion, and termination to maintain a productive and compliant workplace.
This role demands excellent culinary skills coupled with strong managerial capabilities. The Executive Chef must successfully control labor and food costs through strategic scheduling, inventory control, purchasing, and waste reduction practices while achieving high levels of customer satisfaction. Additionally, the position requires outstanding interpersonal skills, professional presentation, and the ability to work a flexible and variable event-driven schedule, including evenings and weekends.
Overall, the Executive Chef at the Rhode Island Convention Center & Amica Mutual Pavilion is a key driver behind the culinary excellence and profitability of the venue’s food service operations. This role offers a unique opportunity to lead a dynamic team in a prestigious venue supported by a global leader in live entertainment. Employees also enjoy comprehensive benefits including health, dental, and vision insurance, 401(k) savings plan with company matching, and paid time off covering vacation, sick days, and holidays. This commitment to employee wellbeing reinforces Oak View Group’s dedication to creating a supportive, inclusive, and innovative workplace environment that celebrates diversity and fosters growth.
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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