Title Executive Chef | Full-Time | University of Utah (Ken Garff University Club)
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $110,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services, operating a platform that spans venue development, venue management, hospitality, and sponsorship sales. Founded in 2015, the company has quickly grown to serve a diverse portfolio that includes seven world-class venues and a comprehensive client roster consisting of some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions around the world. OVG’s footprint extends across four continents, positioning the company at the forefront of the live entertainment industry. The group’s commitment to excellence, innovation, and inclusivity enables it to deliver exceptional experiences for both artists and audiences, setting new standards in venue operations and event management.
The Executive Chef position is a full-time, regular role based in Salt Lake City, Utah, specifically at the Ken Garff University Club associated with the University of Utah. This prestigious role plays a critical part within Oak View Group’s food and beverage operation by leading the culinary team to consistently meet and exceed quality standards while ensuring operational efficiency and guest satisfaction. The Executive Chef is entrusted with the comprehensive responsibility of managing the culinary department — a vital arm of venue operations — from supervising and mentoring the culinary staff to directly overseeing all aspects of kitchen operations including menu development, food production, cost control, and compliance with health, safety, and sanitation regulations.
In this leadership role, the Executive Chef must possess strong operational acumen, team-building skills, and culinary expertise to maintain high-quality food services and ensure smooth execution of large-scale events. This includes active management of staffing, scheduling, food inventory, equipment maintenance, and training initiatives. Furthermore, the Executive Chef is expected to foster a positive and collaborative work environment, handle employee relations with professionalism and fairness, and lead by example with consistent communication and constructive feedback. Flexibility in working hours is critical due to the variable, event-driven schedule that often includes evenings and weekends.
This position offers an annual salary range of $90,000 to $110,000 and includes eligibility for bonuses. Oak View Group supports its full-time employees with a robust benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation days, sick days, and holidays.
This executive-level culinary role is perfect for experienced kitchen management professionals who thrive in dynamic environments and are passionate about delivering excellence in live entertainment hospitality. The Executive Chef at Oak View Group will be an integral contributor to the University of Utah venue’s success, ensuring that culinary standards and company objectives are achieved consistently and that guests enjoy a memorable dining experience alongside exceptional event presentations. The position remains open until April 10, 2026, providing an opportunity for qualified candidates to join a forward-thinking company dedicated to diversity, innovation, and operational excellence.
The Executive Chef position is a full-time, regular role based in Salt Lake City, Utah, specifically at the Ken Garff University Club associated with the University of Utah. This prestigious role plays a critical part within Oak View Group’s food and beverage operation by leading the culinary team to consistently meet and exceed quality standards while ensuring operational efficiency and guest satisfaction. The Executive Chef is entrusted with the comprehensive responsibility of managing the culinary department — a vital arm of venue operations — from supervising and mentoring the culinary staff to directly overseeing all aspects of kitchen operations including menu development, food production, cost control, and compliance with health, safety, and sanitation regulations.
In this leadership role, the Executive Chef must possess strong operational acumen, team-building skills, and culinary expertise to maintain high-quality food services and ensure smooth execution of large-scale events. This includes active management of staffing, scheduling, food inventory, equipment maintenance, and training initiatives. Furthermore, the Executive Chef is expected to foster a positive and collaborative work environment, handle employee relations with professionalism and fairness, and lead by example with consistent communication and constructive feedback. Flexibility in working hours is critical due to the variable, event-driven schedule that often includes evenings and weekends.
This position offers an annual salary range of $90,000 to $110,000 and includes eligibility for bonuses. Oak View Group supports its full-time employees with a robust benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation days, sick days, and holidays.
This executive-level culinary role is perfect for experienced kitchen management professionals who thrive in dynamic environments and are passionate about delivering excellence in live entertainment hospitality. The Executive Chef at Oak View Group will be an integral contributor to the University of Utah venue’s success, ensuring that culinary standards and company objectives are achieved consistently and that guests enjoy a memorable dining experience alongside exceptional event presentations. The position remains open until April 10, 2026, providing an opportunity for qualified candidates to join a forward-thinking company dedicated to diversity, innovation, and operational excellence.
Job Requirements
- Minimum of 3-5 years kitchen management experience
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation
- Knowledge of and skill in using computer software including MS Word, Excel, Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency in food preparation methods
- Ability to positively interact with diverse personalities
- Must have active listening and communication skills
- Ability to develop and motivate staff
- Ability to assist others in developing job skills
- Ability to distribute responsibility effectively
- Ability to recognize and solve problems
- Ability to set priorities and use initiative
- Detail-oriented and able to multi-task
- Self-directed while working in teams
- Ability to work a flexible schedule including nights and weekends
Job Qualifications
- Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations
- Must have active listening and effective communication skills
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling
- Ability to assist others in developing needed skills for effective job performance
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results
- Ability to recognize problems and to creatively and expeditiously find solutions
- Ability to set priorities and use initiative
- solid decision-maker
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- Ability to be self-directed while working in a team-oriented environment
- Ability to work a flexible schedule
- able and willing to work nights, weekends and long hours
Job Duties
- Responsible for managing, developing and mentoring all full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining
- Ensures event staff are aware of work place expectations
- provide on-going assistance, training and mentoring to event staff
- promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff
- reinforce procedures and practices through repetition
- lead by example and provide on-going constructive feedback
- Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control
- Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees
- responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation
- Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency
- Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained
- Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met
- Monitors all food served relative to appearance, temperature, sanitary and quality standards
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
- Coordinates the delivery and set-up of catered services and food service areas as needed
- Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees
- Provides leadership and support to the entire kitchen staff
- builds morale and encourages empowerment of staff
- Maintains a positive and compliant employee relations climate
- Responsible for staffing, training, evaluation and counseling of kitchen staff
- Promotes support and communication with entire staff
- Positively interacts with front of house staff
- Rapidly solves problems
- Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
- Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products
- Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy
- Promotes teamwork among staff through effective communication, follow through and goal setting
- Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept
- Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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