Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $80,000.00
Work Schedule
Standard Hours
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, renowned for its comprehensive platform that includes venue development, venue management, hospitality, and sponsorship sales. Founded in 2015, OVG operates seven world-class owned venues and serves an impressive client roster, featuring some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This expansive reach makes Oak View Group a key innovator and influencer in the live entertainment and hospitality industries, delivering premium experiences tailored to audiences worldwide. In Baltimore, Maryland, at the Hippodrome Theatre and the M&T Exchange, OVG offers world-class cultural and entertainment experiences through Broadway productions, concerts, comedy shows, private events, and corporate functions, reinforcing its commitment to excellence in every aspect of venue management and guest services.
The Executive Chef role at the Hippodrome Theatre and M&T Exchange is a pivotal leadership position within Oak View Group, responsible for overseeing all culinary operations at these bustling entertainment venues. This full-time position commands an annual salary range of $75,000 to $80,000 and is eligible for performance bonuses. The Executive Chef leads the culinary team in delivering exceptional food quality and outstanding service across a diverse array of events held throughout the year. This includes managing concessions, catering services, VIP hospitality, production catering, cast parties, private functions, and special event dining experiences. Responsible for the entire culinary ecosystem in the venue, the Executive Chef ensures every meal served meets the highest standards of quality, presentation, and creativity, supporting approximately 10-12 Broadway productions annually as well as a variety of other live entertainment showcases.
In this dynamic role, the Executive Chef collaborates closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to customize menus that enhance the guest experience and complement touring productions. Balancing the demands of multiple simultaneous events, the Executive Chef optimizes kitchen operations, schedules staff, manages production timelines, and controls food and labor costs to meet budget and profitability goals. This leadership role also emphasizes the recruitment, training, coaching, and development of culinary staff, fostering a positive and collaborative work environment that upholds safety and sanitation standards, including rigorous adherence to ServSafe guidelines.
The Executive Chef also plays an integral role in vendor management, purchasing, inventory oversight, and maintaining kitchen equipment and facilities. With a keen eye for culinary trends and innovation, this position continually introduces creative menu concepts that elevate the venue's food and beverage offerings. Successful candidates will demonstrate strong leadership abilities, superb organizational skills, and experience managing large-scale culinary operations in fast-paced, event-driven environments. This position requires an ability to work flexible hours including evenings, weekends, and holidays to accommodate the venue’s event schedule.
Oak View Group values diversity and inclusivity, understanding that a diverse team drives innovation and strengthens service excellence. The company is an equal opportunity employer committed to creating environments that reflect the diverse communities it serves.
The Executive Chef role at the Hippodrome Theatre and M&T Exchange is a pivotal leadership position within Oak View Group, responsible for overseeing all culinary operations at these bustling entertainment venues. This full-time position commands an annual salary range of $75,000 to $80,000 and is eligible for performance bonuses. The Executive Chef leads the culinary team in delivering exceptional food quality and outstanding service across a diverse array of events held throughout the year. This includes managing concessions, catering services, VIP hospitality, production catering, cast parties, private functions, and special event dining experiences. Responsible for the entire culinary ecosystem in the venue, the Executive Chef ensures every meal served meets the highest standards of quality, presentation, and creativity, supporting approximately 10-12 Broadway productions annually as well as a variety of other live entertainment showcases.
In this dynamic role, the Executive Chef collaborates closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to customize menus that enhance the guest experience and complement touring productions. Balancing the demands of multiple simultaneous events, the Executive Chef optimizes kitchen operations, schedules staff, manages production timelines, and controls food and labor costs to meet budget and profitability goals. This leadership role also emphasizes the recruitment, training, coaching, and development of culinary staff, fostering a positive and collaborative work environment that upholds safety and sanitation standards, including rigorous adherence to ServSafe guidelines.
The Executive Chef also plays an integral role in vendor management, purchasing, inventory oversight, and maintaining kitchen equipment and facilities. With a keen eye for culinary trends and innovation, this position continually introduces creative menu concepts that elevate the venue's food and beverage offerings. Successful candidates will demonstrate strong leadership abilities, superb organizational skills, and experience managing large-scale culinary operations in fast-paced, event-driven environments. This position requires an ability to work flexible hours including evenings, weekends, and holidays to accommodate the venue’s event schedule.
Oak View Group values diversity and inclusivity, understanding that a diverse team drives innovation and strengthens service excellence. The company is an equal opportunity employer committed to creating environments that reflect the diverse communities it serves.
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 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
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