Title Executive Chef | Full-Time | Steven Tanger Center for the Performing Arts
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
sick days
Paid holidays
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, established in 2015. The company offers an extensive platform that spans venue development and comprehensive capabilities in venue management, hospitality, and sponsorship sales. OVG manages seven world-class owned venues and works with a prestigious roster of clients that includes iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This broad reach allows OVG to continuously push boundaries in the live entertainment industry while maintaining a commitment to operational excellence and guest satisfaction.
The Steven Tanger Center for the Performing Arts in Greensboro, North Carolina, is one of the distinguished venues managed by Oak View Group. Located at 300 N Elm St, this premier performing arts center hosts a wide variety of live events and offers exceptional hospitality services to guests, making it a central hub for cultural and entertainment experiences in the region.
The Executive Chef position at Steven Tanger Center for the Performing Arts is a full-time, critical leadership role responsible for the overall management and operation of the venue's culinary department. Reporting directly to the Food and Beverage Director, the Executive Chef will oversee a team of full-time and part-time culinary staff, managing all facets of food preparation, kitchen operations, and employee relations to uphold Oak View Group’s high standards of quality, safety, and guest satisfaction.
This position entails direct responsibility for training, mentoring, and supervising kitchen staff, ensuring compliance with health, sanitation, safety, and employment regulations. The Executive Chef manages food cost control measures, purchasing, inventory management, and scheduling to meet budgeted food percentages and labor costs. Additionally, the role involves menu development to ensure consistency, quality, and alignment with the venue’s culinary concept. The Executive Chef also facilitates smooth event operations by coordinating staff assignments, kitchen preparations, and catering setups for diverse events.
Strong leadership and communication skills are essential, as the Executive Chef fosters a positive work environment, builds morale, and strengthens teamwork among kitchen and front-of-house staff. The role demands a professional presentation, outstanding interpersonal skills, and the ability to work a variable, event-driven schedule including nights and weekends. Salary for this position ranges from $65,000 to $75,000 annually, with full-time benefits including health, dental, and vision insurance, 401(k) savings plan with matching, and paid time off including vacation, sick days, and 11 holidays.
This is a remarkable opportunity for a seasoned culinary professional with a passion for hospitality and operational excellence to join Oak View Group, a company that values diversity, inclusivity, and innovation in the live entertainment sector. The Executive Chef will play a pivotal role in delivering exceptional culinary experiences that elevate guest satisfaction and contribute to the venue’s reputation as a leading destination for the performing arts. The position remains open until October 16, 2026.
The Steven Tanger Center for the Performing Arts in Greensboro, North Carolina, is one of the distinguished venues managed by Oak View Group. Located at 300 N Elm St, this premier performing arts center hosts a wide variety of live events and offers exceptional hospitality services to guests, making it a central hub for cultural and entertainment experiences in the region.
The Executive Chef position at Steven Tanger Center for the Performing Arts is a full-time, critical leadership role responsible for the overall management and operation of the venue's culinary department. Reporting directly to the Food and Beverage Director, the Executive Chef will oversee a team of full-time and part-time culinary staff, managing all facets of food preparation, kitchen operations, and employee relations to uphold Oak View Group’s high standards of quality, safety, and guest satisfaction.
This position entails direct responsibility for training, mentoring, and supervising kitchen staff, ensuring compliance with health, sanitation, safety, and employment regulations. The Executive Chef manages food cost control measures, purchasing, inventory management, and scheduling to meet budgeted food percentages and labor costs. Additionally, the role involves menu development to ensure consistency, quality, and alignment with the venue’s culinary concept. The Executive Chef also facilitates smooth event operations by coordinating staff assignments, kitchen preparations, and catering setups for diverse events.
Strong leadership and communication skills are essential, as the Executive Chef fosters a positive work environment, builds morale, and strengthens teamwork among kitchen and front-of-house staff. The role demands a professional presentation, outstanding interpersonal skills, and the ability to work a variable, event-driven schedule including nights and weekends. Salary for this position ranges from $65,000 to $75,000 annually, with full-time benefits including health, dental, and vision insurance, 401(k) savings plan with matching, and paid time off including vacation, sick days, and 11 holidays.
This is a remarkable opportunity for a seasoned culinary professional with a passion for hospitality and operational excellence to join Oak View Group, a company that values diversity, inclusivity, and innovation in the live entertainment sector. The Executive Chef will play a pivotal role in delivering exceptional culinary experiences that elevate guest satisfaction and contribute to the venue’s reputation as a leading destination for the performing arts. The position remains open until October 16, 2026.
Job Requirements
- High school diploma or equivalent
- 5-7 years of kitchen management experience in a high-volume hotel, catering, or convention center
- Current food handler's card
- Ability to obtain sanitation certification
- Professional appearance and presentation
- Proficiency with computer software including MS Word, Excel, and Outlook
- Strong leadership and interpersonal skills
- Ability to work variable, event-driven schedules including nights and weekends
- Ability to maintain compliance with health and safety regulations
- Excellent organizational and communication skills
Job Qualifications
- 5-7 years of kitchen management experience in a high-volume hotel, catering, or convention center
- Demonstrated track record of meeting projected food costs
- Professional appearance and presentation
- Proficiency in computer software including MS Word, Excel, and Outlook
- Current food handler's card and alcohol service permit if required
- Working knowledge of employee scheduling in hospitality
- Certification in a nationally recognized sanitation program
- Technical knowledge of food preparation methods
- Ability to interact positively with diverse personalities
- Experience in staff training, evaluation, motivation, coaching, and counseling
- Ability to delegate responsibilities effectively
- Strong problem-solving and decision-making skills
- Strong attention to detail and ability to manage multiple priorities
- 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 and disciplinary actions
- Ensure event staff are aware of workplace expectations and provide ongoing training and mentoring
- Promote a positive and cooperative workplace environment by working side-by-side with staff
- Reinforce procedures and practices through repetition and provide ongoing constructive feedback
- Control food costs through effective portion control, inventory management, purchasing procedures, and waste control
- Manage labor costs by scheduling, cross-training, and employee development
- Monitor compliance with health, sanitation, safety, and employment regulations
- Oversee menu development ensuring quality, consistency, and style
- Monitor food production meeting recipe specifications, portion control, and timing
- Coordinate kitchen equipment maintenance and catered service setups
- Lead kitchen staff training, orientation, and skills development
- Maintain positive employee relations and supportive leadership
- Organize staff schedules and ensure compliance with uniform policies
- Solve problems rapidly and promote teamwork through effective communication
- Manage production of staff meals ensuring quality and timeliness
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
