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 globally recognized leader in premium live entertainment infrastructure and services. Established in 2015, OVG has rapidly expanded its footprint and now manages a diverse platform that encompasses venue development, venue management, hospitality, and sponsorship sales. With a prestigious portfolio including seven world-class owned venues and an impressive roster of clients ranging from iconic arenas and stadiums to convention centers, music festivals, performing arts centers, and cultural institutions across four continents, OVG is dedicated to redefining the live entertainment experience. The company’s reach and expertise have made it a trusted partner for events and productions demanding excellence in both infrastructure and service delivery.
The Executive Chef position at the Hippodrome Theatre and M&T Exchange in Baltimore, Maryland, presents a unique opportunity for a culinary leader passionate about crafting extraordinary dining experiences within a dynamic and fast-paced environment. This full-time role offers an annual salary ranging from $75,000 to $80,000, with the potential for bonuses based on performance and contributions. The Executive Chef will lead all culinary aspects for a venue that hosts an exciting variety of events, including 10 to 12 Broadway productions annually, along with comedy shows, concerts, special engagements, private events, and corporate functions.
This role demands a skilled professional capable of overseeing multifaceted culinary operations such as concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and other special event dining experiences. The Executive Chef will be responsible for maintaining the highest standards of food quality, presentation, and service excellence, managing production schedules, staffing, and operational logistics to ensure seamless execution across simultaneous events. Close collaboration with the Food & Beverage Director, venue leadership, event planners, production teams, and clients is essential to tailor menus and services that elevate each guest's experience.
In addition to culinary leadership, the role requires strategic oversight of budgeting, food and labor cost controls, purchasing, inventory management, and vendor relations to align with organizational profitability goals. The Executive Chef ensures strict compliance with food safety and sanitation regulations, adheres to ServSafe standards, and fosters a culture of safety and professionalism within the kitchen environment. Embracing innovation and culinary trends, the Executive Chef is expected to develop creative menus that resonate with diverse audiences and complement the unique nature of live performances and events.
Overall, the Executive Chef at the Hippodrome plays a critical role in supporting the live entertainment industry by delivering memorable culinary experiences that blend quality, efficiency, and creativity. This position not only requires excellence in culinary skills but also strong leadership, organizational prowess, and the ability to thrive in a collaborative, ever-evolving setting.
The Executive Chef position at the Hippodrome Theatre and M&T Exchange in Baltimore, Maryland, presents a unique opportunity for a culinary leader passionate about crafting extraordinary dining experiences within a dynamic and fast-paced environment. This full-time role offers an annual salary ranging from $75,000 to $80,000, with the potential for bonuses based on performance and contributions. The Executive Chef will lead all culinary aspects for a venue that hosts an exciting variety of events, including 10 to 12 Broadway productions annually, along with comedy shows, concerts, special engagements, private events, and corporate functions.
This role demands a skilled professional capable of overseeing multifaceted culinary operations such as concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and other special event dining experiences. The Executive Chef will be responsible for maintaining the highest standards of food quality, presentation, and service excellence, managing production schedules, staffing, and operational logistics to ensure seamless execution across simultaneous events. Close collaboration with the Food & Beverage Director, venue leadership, event planners, production teams, and clients is essential to tailor menus and services that elevate each guest's experience.
In addition to culinary leadership, the role requires strategic oversight of budgeting, food and labor cost controls, purchasing, inventory management, and vendor relations to align with organizational profitability goals. The Executive Chef ensures strict compliance with food safety and sanitation regulations, adheres to ServSafe standards, and fosters a culture of safety and professionalism within the kitchen environment. Embracing innovation and culinary trends, the Executive Chef is expected to develop creative menus that resonate with diverse audiences and complement the unique nature of live performances and events.
Overall, the Executive Chef at the Hippodrome plays a critical role in supporting the live entertainment industry by delivering memorable culinary experiences that blend quality, efficiency, and creativity. This position not only requires excellence in culinary skills but also strong leadership, organizational prowess, and the ability to thrive in a collaborative, ever-evolving setting.
Job Requirements
- 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 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
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
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
