Title Executive Chef| Full-Time | Hippodrome

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

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 global leader in premium live entertainment infrastructure and services, established in 2015. The company specializes in venue development and provides comprehensive capabilities across venue management, hospitality, and sponsorship sales. OVG operates a collection of seven world-class owned venues and collaborates with some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions around the world, spanning four continents. Known for delivering exceptional experiences, Oak View Group prides itself on innovation, inclusivity, and excellence within the sports and live entertainment industry. Through its diverse and talented workforce, OVG ensures that every event is memorable and impactful, fostering a culture where diversity drives creativity and enhances service standards.

The Executive Chef position at the Hippodrome Theatre and M&T Exchange in Baltimore, Maryland, offers an exciting opportunity to lead culinary operations within one of OVG's prestigious venues. This full-time role is vital for ensuring exceptional food quality, innovative menu development, and operational excellence across a diverse event schedule that includes 10-12 Broadway productions annually, comedy shows, concerts, private events, and corporate functions. Reporting to the Food & Beverage Director, the Executive Chef will be responsible for managing all culinary services including concessions, full-service catering, private events, VIP hospitality, cast parties, and production catering. The role requires seamless coordination and execution of culinary activities across multiple simultaneous events, guaranteeing consistent food quality and service standards.

In this dynamic position, the Executive Chef will collaborate closely with venue leadership, event planners, production teams, and clients to customize menus that satisfy a wide range of tastes and event requirements. The successful candidate will oversee all kitchen operations such as scheduling, production planning, staffing, purchasing, inventory management, and vendor relationships, while maintaining strict compliance with health regulations and food safety protocols. This position demands strong leadership skills to recruit, train, mentor, and develop the culinary team, fostering a positive and collaborative work environment. The Executive Chef will also be tasked with controlling food and labor costs to meet budget and profitability goals.

The role offers a competitive annual salary ranging from $75,000 to $80,000, plus bonus eligibility, along with comprehensive benefits including health, dental, vision insurance, 401(k) savings plan with matching, and paid time off including vacation, sick days, and holidays. The Executive Chef will need to adapt to a fast-paced environment with the ability to work evenings, weekends, holidays, and extended hours as event schedules demand. This position remains open until October 9, 2026, providing candidates with ample opportunity to apply and join a forward-thinking organization committed to delivering top-tier live entertainment experiences through culinary excellence.

Job Requirements

3+ years of experience in a senior-level Executive Chef or comparable culinary leadership role
5-7+ years of progressive culinary experience in catering, hospitality, restaurants, or high-volume food service
Ability to work in a fast-paced, event-driven environment with changing priorities and multiple simultaneous events
Culinary degree or formal culinary training preferred but not required
Current ServSafe Manager Certification (required) or ability to obtain within a specified timeframe
Ability to stand and walk for extended periods
Ability to lift and carry heavy objects
Ability to work in hot, cold, and fast-paced kitchen environments
Ability to bend, reach, climb, and perform repetitive movements
Availability to work evenings, weekends, holidays, and extended hours based on the event schedule
Excellent communication and interpersonal skills
Strong leadership, organizational, and team development skills

Job Qualifications

3+ years of experience in a senior-level Executive Chef or comparable culinary leadership role
5-7+ years of progressive culinary experience in catering, hospitality, restaurants, or high-volume food service
Experience managing culinary operations for large-scale events, catering, entertainment venues, hotels, convention centers, or similar operations preferred
Strong leadership, organizational, and team development skills
Demonstrated experience with menu development, culinary innovation, budgeting, purchasing, inventory management, and cost controls
Experience managing labor scheduling and food cost performance
Ability to work in a fast-paced, event-driven environment with changing priorities and multiple simultaneous events
Excellent communication and interpersonal skills
Culinary degree or formal culinary training preferred but not required
Ability to stand and walk for extended periods
Ability to lift and carry heavy objects
Ability to work in hot, cold, and fast-paced kitchen environments
Ability to bend, reach, climb, and perform repetitive movements
Availability to work evenings, weekends, holidays, and extended hours based on the event schedule
Current ServSafe Manager Certification (required) or ability to obtain within a specified timeframe

Job Duties

Lead all culinary operations for concessions, catering, premium hospitality, production catering, cast parties, VIP events, and private functions
Develop creative, high-quality menus tailored to Broadway productions, concerts, private events, and client needs
Plan and execute food production for multiple events while maintaining consistency, quality, and presentation standards
Collaborate with venue leadership, event planners, and clients to customize menus and deliver exceptional guest experiences
Manage kitchen operations, including scheduling, production planning, food preparation, and event execution
Recruit, hire, train, coach, mentor, and develop culinary team members while fostering a positive, collaborative work environment
Establish performance expectations and hold culinary staff accountable for quality, safety, and service standards
Monitor and control food costs, labor costs, and departmental expenses to meet budget and profitability goals
Oversee purchasing, receiving, inventory management, and vendor relationships to ensure product quality and cost efficiency
Ensure compliance with all federal, state, and local health regulations, food safety requirements, and sanitation standards
Maintain ServSafe standards and ensure all kitchen staff follow proper food handling, storage, sanitation, and HACCP procedures
Develop recipes, production standards, and portion controls to ensure consistency and profitability
Coordinate culinary support for touring productions and backstage hospitality requirements
Work collaboratively with front-of-house management to ensure seamless service execution during performances and events
Maintain kitchen equipment and facilities while promoting a clean, safe, and organized work environment
Stay current on culinary trends and introduce innovative menu concepts that enhance the venue's food and beverage offerings
Perform other duties as assigned