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
11 holidays
Job Description
Oak View Group is a dynamic and innovative company specializing in venue management and live event experiences across various iconic locations, including arenas, convention centers, and entertainment venues. Their commitment to delivering exceptional culinary and hospitality services is fundamental to their reputation and success. The Rhode Island Convention Center and Amica Mutual Pavilion, located in Providence, Rhode Island, are key venues managed by Oak View Group. These venues host a variety of events ranging from conventions to concerts and sporting events, requiring a top-tier culinary operation to support diverse and large-scale food and beverage needs.
The Executive Chef role at Oak View Group within the Rhode Island Convention Center and Amica Mutual Pavilion offers an exciting and challenging opportunity for culinary professionals who thrive in fast-paced, event-driven environments. This full-time position is pivotal to ensuring the highest quality and consistency in food production and operations, directly contributing to the overall guest satisfaction and profitability of the venues. The Executive Chef will lead and develop a team of culinary staff, manage daily kitchen operations, and maintain strict adherence to food safety and sanitation standards. This role requires strong leadership, organizational, and communication skills to foster a productive and positive workplace environment.
As an Executive Chef, you will be entrusted with full responsibility over all culinary aspects of the venues, including menu development, event food preparation, budgeting, controlling food and labor costs, and employee management. Your leadership will be critical in mentoring and training staff to meet Oak View Group’s quality standards and operational goals. You will ensure seamless coordination with event staff and front-of-house teams to deliver exceptional food experiences for every event. The position demands flexibility to work variable hours, including evenings and weekends, reflecting the event-driven nature of the business.
This role offers a competitive salary ranging from $90,000 to $115,000 annually, with eligibility for performance-based bonuses, making it a rewarding career opportunity for experienced culinary managers. Full-time benefits include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation, sick days, and holidays. The Executive Chef position remains open until August 14, 2026, inviting qualified candidates to join a company dedicated to excellence in venue hospitality management.
The Executive Chef at Oak View Group will not only demonstrate culinary expertise but also exhibit skills in employee relations, cost control, safety compliance, and event support. This critical leadership role offers a unique chance to shape and elevate the culinary operations of prominent venues while being part of a forward-thinking and supportive organization committed to professional growth and guest satisfaction.
The Executive Chef role at Oak View Group within the Rhode Island Convention Center and Amica Mutual Pavilion offers an exciting and challenging opportunity for culinary professionals who thrive in fast-paced, event-driven environments. This full-time position is pivotal to ensuring the highest quality and consistency in food production and operations, directly contributing to the overall guest satisfaction and profitability of the venues. The Executive Chef will lead and develop a team of culinary staff, manage daily kitchen operations, and maintain strict adherence to food safety and sanitation standards. This role requires strong leadership, organizational, and communication skills to foster a productive and positive workplace environment.
As an Executive Chef, you will be entrusted with full responsibility over all culinary aspects of the venues, including menu development, event food preparation, budgeting, controlling food and labor costs, and employee management. Your leadership will be critical in mentoring and training staff to meet Oak View Group’s quality standards and operational goals. You will ensure seamless coordination with event staff and front-of-house teams to deliver exceptional food experiences for every event. The position demands flexibility to work variable hours, including evenings and weekends, reflecting the event-driven nature of the business.
This role offers a competitive salary ranging from $90,000 to $115,000 annually, with eligibility for performance-based bonuses, making it a rewarding career opportunity for experienced culinary managers. Full-time benefits include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation, sick days, and holidays. The Executive Chef position remains open until August 14, 2026, inviting qualified candidates to join a company dedicated to excellence in venue hospitality management.
The Executive Chef at Oak View Group will not only demonstrate culinary expertise but also exhibit skills in employee relations, cost control, safety compliance, and event support. This critical leadership role offers a unique chance to shape and elevate the culinary operations of prominent venues while being part of a forward-thinking and supportive organization committed to professional growth and guest satisfaction.
Job Requirements
- Minimum of 3-5 years of kitchen management experience
- Demonstrated ability to meet food cost projections
- Professional appearance and presentation
- Proficiency with MS Word, Excel, Outlook
- Valid Food Handler's card and alcohol service permit if required
- Experience with employee scheduling in hospitality
- Certification in a nationally recognized sanitation program or ability to obtain
- Technical knowledge of food preparation methods
- Strong interpersonal skills
- Experience in training and development of staff
- Effective delegation skills
- Problem-solving skills
- Strong decision-making and prioritization abilities
- Ability to work independently and in teams
- Flexibility for variable schedule including evenings and weekends
Job Qualifications
- Minimum of 3-5 years of kitchen management experience in full-service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation
- Proficiency in computer software including MS Word, Excel, Outlook
- Maintains current Food Handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Ability to obtain and maintain certification in nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to positively interact with diverse personalities
- Experience in staff training, evaluation, motivation, and counseling
- Ability to delegate responsibilities effectively
- Strong problem identification and creative solution skills
- Strong prioritization, initiative, and decision-making skills
- 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 culinary staff including hiring, firing, and disciplining
- Ensure event staff are trained and aware of expectations
- Promote a positive and cooperative workplace environment
- Reinforce procedures through repetition and provide constructive feedback
- Control food costs via portion control and inventory management
- Manage labor costs through scheduling and cross-training
- Monitor breaks and approve break documentation for kitchen staff
- Ensure purchasing and preparation meet quality and consistency standards
- Develop menus maintaining quality, consistency, and style
- Monitor food preparation production and standards
- Supervise line setup, prep, and breakdown activities
- Coordinate kitchen equipment maintenance and readiness
- Manage delivery and setup of catered services
- Arrange kitchen staff training and orientation
- Foster leadership and morale among kitchen staff
- Maintain positive employee relations
- Conduct staffing, training, evaluation, and counseling
- Enhance communication and interaction with front-of-house staff
- Solve problems rapidly
- Ensure compliance with health, sanitation, safety, and employment regulations
- Oversee kitchen record-keeping including inventories and invoicing
- Organize employee schedules ensuring coverage and uniform policy compliance
- Promote teamwork and effective communication
- Lead by example to achieve quality management of product and service
- Oversee production of staff meals ensuring timeliness and quality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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