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
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
Oak View Group is a leading global venue management, development, and event services company dedicated to creating and operating world-class facilities that enrich the communities they serve. The company specializes in partnering with public and private sectors to deliver extraordinary experiences in sports and entertainment. Oak View Group's innovative approach and commitment to excellence have positioned them as a pioneer in the venue and live entertainment industry. Their Greensboro location at the Steven Tanger Center for the Performing Arts is a premier cultural destination that hosts a wide array of performances and events, offering guests a unique and memorable experience. This establishment prides itself on high standards of service and culinary excellence, supporting a vibrant and dynamic environment for patrons and staff alike.
The Executive Chef role at Oak View Group's Steven Tanger Center is a critical leadership position responsible for the comprehensive management of the culinary team within the venue's food and beverage operation. This full-time position offers an annual salary range of $65,000 to $75,000, accompanied by competitive benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation, sick days, and holidays. The Executive Chef is entrusted with the oversight of all kitchen activities, ensuring that quality, consistency, and operational efficiency are maintained at the highest level. Key responsibilities include managing employee relations, supervising food preparation and production, controlling food and labor costs, and ensuring compliance with food safety and sanitation regulations.
This role demands a hands-on leader who actively mentors and develops a diverse culinary staff, fostering a positive and compliant workplace culture. The Executive Chef must exhibit excellent culinary skills, operational knowledge, and personnel management abilities to ensure a smooth and profitable operation. The position requires open availability, including evenings and weekends, reflecting the event-driven nature of the venue, alongside professional presentation and strong interpersonal skills. This opportunity is ideal for an experienced culinary professional seeking to play a vital role in a distinguished performing arts center while contributing to a leading company committed to excellence in hospitality and entertainment.
The Executive Chef role at Oak View Group's Steven Tanger Center is a critical leadership position responsible for the comprehensive management of the culinary team within the venue's food and beverage operation. This full-time position offers an annual salary range of $65,000 to $75,000, accompanied by competitive benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation, sick days, and holidays. The Executive Chef is entrusted with the oversight of all kitchen activities, ensuring that quality, consistency, and operational efficiency are maintained at the highest level. Key responsibilities include managing employee relations, supervising food preparation and production, controlling food and labor costs, and ensuring compliance with food safety and sanitation regulations.
This role demands a hands-on leader who actively mentors and develops a diverse culinary staff, fostering a positive and compliant workplace culture. The Executive Chef must exhibit excellent culinary skills, operational knowledge, and personnel management abilities to ensure a smooth and profitable operation. The position requires open availability, including evenings and weekends, reflecting the event-driven nature of the venue, alongside professional presentation and strong interpersonal skills. This opportunity is ideal for an experienced culinary professional seeking to play a vital role in a distinguished performing arts center while contributing to a leading company committed to excellence in hospitality and entertainment.
Job Requirements
- High school diploma or equivalent
- 5-7 years of kitchen management experience
- Current food handler's card
- Ability to maintain or obtain sanitation certification
- Proficient with computer software including MS Word, Excel, and Outlook
- Strong communication and leadership skills
- Ability to work flexible hours including nights and weekends
- Professional presentation and interpersonal skills
- Experience managing food and labor costs
- Ability to train and mentor staff
- Knowledge of health, sanitation, and safety regulations
- Ability to handle multiple priorities in a fast-paced environment
- Valid alcohol service permit if applicable
- Reliable attendance and punctuality
Job Qualifications
- 5-7 years of kitchen management experience in high-volume hotels, catering, or convention centers preferred
- Verifiable track record of meeting projected costs
- Professional appearance and presentation
- Proficiency in MS Word, Excel, and Outlook
- Current food handler's card and alcohol service permit if required
- Knowledge of employee scheduling in hospitality
- Certification or ability to maintain certification in a recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to interact positively with diverse personalities
- Skilled in staff training, evaluation, motivation, and coaching
- Experience supporting skill development for effective job performance
- Effective delegation skills
- Strong problem identification and solution skills
- Prioritization, initiative, and decision-making capabilities
- Attention to detail and ability to manage multiple priorities
- Comfortable working independently and in team settings
- Flexibility to work evenings, weekends, and extended hours
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 work environment by working alongside staff
- Reinforce procedures through repetition and provide constructive feedback
- Control food costs through portion control, inventory management, and waste reduction
- Manage labor costs via effective staff scheduling and cross-training
- Monitor staff breaks and approve break documentation
- Ensure purchasing and food preparation meet quality and consistency standards
- Develop menus maintaining quality, consistency, and style
- Oversee food production ensuring recipe adherence and portion control
- Monitor food appearance, temperature, sanitation, and quality
- Direct line setup, prep, and breakdown activities
- Coordinate kitchen equipment maintenance and readiness
- Arrange catered service delivery and setup
- Manage staff training and orientation
- Foster positive employee relations and morale
- Handle staff evaluations, counseling, and promotion
- Promote communication with front-of-house staff
- Quickly resolve operational problems
- Ensure compliance with health, safety, and sanitation regulations
- Maintain kitchen records including inventory and invoicing
- Organize staff schedules and uniform policy adherence
- Encourage teamwork through communication and goal setting
- Lead by example to maintain quality and concept philosophy
- Oversee production of staff meals
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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