Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $93,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Performance bonus
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, specializing in venue development and comprehensive management solutions that include hospitality and sponsorship sales. Founded in 2015, OVG operates a portfolio of seven world-class owned venues and manages an extensive client base that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is recognized for its commitment to innovation, operational excellence, and creating extraordinary live experiences for diverse audiences around the globe.
The University Club Alabama, located in Tuscaloosa, AL, is proud to be part of this dynamic organization. This prestigious club is well-known for delivering exceptional culinary and hospitality experiences to its members and guests. As part of the Oak View Group network, the University Club combines a tradition of excellent service with access to global resources and expertise. The venue boasts an inviting atmosphere tailored for social and professional gatherings, supporting a wide range of events with outstanding food and beverage offerings.
We are currently seeking a highly skilled and motivated Executive Chef to join our team in a full-time capacity. This position offers a competitive annual salary range of $80,000 to $93,000, along with eligibility for performance bonuses. The role is crucial in leading the culinary operations within the venue, overseeing all aspects of kitchen management, and ensuring that every dish produced exceeds quality standards and satisfies our discerning clientele. The Executive Chef reports to the Food & Beverage Director and plays a pivotal role in maintaining both culinary excellence and operational efficiency.
The Executive Chef will be responsible for managing and mentoring a talented culinary team composed of full-time and part-time employees. This leadership involves recruitment, training, counseling, and disciplinary actions, fostering a positive and collaborative work environment that encourages employee growth and engagement. Through hands-on supervision, coaching, and providing constructive feedback, the Executive Chef ensures adherence to company policies, safety guidelines, and quality standards. The role demands a proactive approach in team development and conflict resolution to maintain harmony and compliance within the department.
In addition to staff management, the Executive Chef directs menu development, emphasizing creativity, consistency, and alignment with the University's culinary concept. The position requires meticulous control over food costs through effective purchasing, inventory management, waste reduction, and portion control strategies. The Executive Chef is entrusted with monitoring food production to guarantee proper recipe execution, timely preparation, and excellent presentation – all vital for guest satisfaction.
Operational responsibilities include coordinating kitchen equipment maintenance, overseeing food safety compliance, and ensuring sanitary kitchen practices. The Executive Chef also manages event support logistics and staff scheduling to optimize labor costs and maintain seamless service during high-volume occasions, including evenings and weekends. This role demands availability to work a variable schedule driven by event activities and requires outstanding interpersonal skills, professional appearance, and self-direction.
Joining Oak View Group means becoming part of an organization deeply committed to diversity, equity, and inclusion. Our culture values innovation and excellence by fostering varied perspectives, and we strive to create environments that celebrate and reflect the communities we serve. The Executive Chef at the University Club Alabama will play a key role in upholding these values while delivering culinary brilliance that enhances guest experiences. If you are a culinary leader passionate about food quality, team development, and operational success, we encourage you to apply to this rewarding opportunity.
The University Club Alabama, located in Tuscaloosa, AL, is proud to be part of this dynamic organization. This prestigious club is well-known for delivering exceptional culinary and hospitality experiences to its members and guests. As part of the Oak View Group network, the University Club combines a tradition of excellent service with access to global resources and expertise. The venue boasts an inviting atmosphere tailored for social and professional gatherings, supporting a wide range of events with outstanding food and beverage offerings.
We are currently seeking a highly skilled and motivated Executive Chef to join our team in a full-time capacity. This position offers a competitive annual salary range of $80,000 to $93,000, along with eligibility for performance bonuses. The role is crucial in leading the culinary operations within the venue, overseeing all aspects of kitchen management, and ensuring that every dish produced exceeds quality standards and satisfies our discerning clientele. The Executive Chef reports to the Food & Beverage Director and plays a pivotal role in maintaining both culinary excellence and operational efficiency.
The Executive Chef will be responsible for managing and mentoring a talented culinary team composed of full-time and part-time employees. This leadership involves recruitment, training, counseling, and disciplinary actions, fostering a positive and collaborative work environment that encourages employee growth and engagement. Through hands-on supervision, coaching, and providing constructive feedback, the Executive Chef ensures adherence to company policies, safety guidelines, and quality standards. The role demands a proactive approach in team development and conflict resolution to maintain harmony and compliance within the department.
In addition to staff management, the Executive Chef directs menu development, emphasizing creativity, consistency, and alignment with the University's culinary concept. The position requires meticulous control over food costs through effective purchasing, inventory management, waste reduction, and portion control strategies. The Executive Chef is entrusted with monitoring food production to guarantee proper recipe execution, timely preparation, and excellent presentation – all vital for guest satisfaction.
Operational responsibilities include coordinating kitchen equipment maintenance, overseeing food safety compliance, and ensuring sanitary kitchen practices. The Executive Chef also manages event support logistics and staff scheduling to optimize labor costs and maintain seamless service during high-volume occasions, including evenings and weekends. This role demands availability to work a variable schedule driven by event activities and requires outstanding interpersonal skills, professional appearance, and self-direction.
Joining Oak View Group means becoming part of an organization deeply committed to diversity, equity, and inclusion. Our culture values innovation and excellence by fostering varied perspectives, and we strive to create environments that celebrate and reflect the communities we serve. The Executive Chef at the University Club Alabama will play a key role in upholding these values while delivering culinary brilliance that enhances guest experiences. If you are a culinary leader passionate about food quality, team development, and operational success, we encourage you to apply to this rewarding opportunity.
Job Requirements
- 5-7 years of kitchen management experience
- proven ability to manage food costs
- professional appearance
- proficiency in Microsoft Office
- current food handler’s card
- alcohol service permit as required
- knowledge of employee scheduling
- sanitation certification or ability to obtain
- technical cooking skills
- strong interpersonal and communication skills
- effective staff training and mentoring
- leadership and delegation skills
- problem-solving ability
- strong organizational skills
- capacity to work flexible hours including evenings and weekends
Job Qualifications
- 5-7 years of kitchen management experience in high-volume hotel, catering, or convention center
- demonstrated track record of meeting projected food costs
- professional appearance and presentation
- proficiency with MS Word, Excel, Outlook
- current food handler's card and alcohol service permit if required
- knowledge of employee scheduling in hospitality
- ability to obtain and maintain sanitation certification
- technical knowledge of food preparation methods
- effective interpersonal skills with diverse personalities
- experience in staff development through training, evaluation, motivation, coaching, and counseling
- ability to delegate responsibilities effectively
- problem-solving and decision-making capabilities
- strong prioritization and attention to detail
- 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 awareness of workplace expectations and provide continuous training and mentoring
- promote a positive and cooperative work environment by working alongside staff
- reinforce procedures through repetition and provide ongoing constructive feedback
- control food costs through portion control, inventory management, purchasing, and waste control
- manage labor costs by effective scheduling and cross-training
- monitor breaks and approve break documentation
- oversee food purchasing and preparation to meet quality and consistency standards
- develop menus ensuring concept alignment and quality
- monitor food production, recipe adherence, portion control, and timings
- ensure food appearance, temperature, sanitation, and quality
- supervise line setup, prep, and breakdown with task delegation
- coordinate kitchen equipment maintenance and repairs
- manage catered service delivery and setup
- organize staff skills training, orientation, and development
- provide leadership to build staff morale and empowerment
- maintain positive, compliant employee relations
- handle staff staffing, training, evaluation, and counseling
- foster communication and support between kitchen and front-of-house staff
- resolve problems promptly
- ensure compliance with health, safety, sanitation, and employment regulations
- maintain kitchen record keeping including inventories and invoicing
- organize staff schedules ensuring coverage and 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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