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
bonus eligible
Job Description
Oak View Group (OVG) is a leading global company specializing in premium live entertainment infrastructure and services. Established in 2015, OVG has quickly positioned itself as a dominant force in the entertainment industry by managing some of the most iconic venues worldwide. The company’s platform extends across venue development, venue management, hospitality, and sponsorship sales. Serving an impressive roster that includes seven world-class owned venues, OVG operates in arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This expansive reach highlights the company’s commitment to delivering exceptional live entertainment experiences on a global scale.
At the core of OVG’s operations is the Hippodrome Theatre located in Baltimore, Maryland. This historic venue is known for hosting a dynamic variety of events, including 10-12 Broadway productions annually, alongside concerts, comedy shows, special engagements, private events, and corporate functions. The Hippodrome Theatre, complemented by the M&T Exchange venue, provides a rich culinary and entertainment atmosphere where patrons enjoy high-quality performances coupled with exceptional dining experiences.
The position of Executive Chef at the Hippodrome Theatre is a full-time role with an annual salary range of $75,000 to $80,000, plus eligibility for bonuses. This leadership role is vital for overseeing all culinary operations within the venue’s dynamic environment. The Executive Chef is responsible for managing the kitchen and culinary services, including concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and special event dining. This multifaceted role requires overseeing all food production and service while maintaining the highest standards of quality, presentation, and guest satisfaction across multiple simultaneous events.
The Executive Chef collaborates closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to craft memorable and tailored menu experiences that enhance each event. A key component of the role is supervising a diverse culinary team, including recruitment, training, coaching, and performance management, while fostering a positive and collaborative workplace culture dedicated to operational excellence.
Financial stewardship is also integral to the position. The Executive Chef manages food and labor costs, departmental expenses, purchasing, inventory, and vendor relationships to ensure profitability and cost efficiency. Adherence to federal, state, and local health regulations is strictly enforced, with a commitment to ServSafe standards and HACCP procedures, ensuring safety and sanitation in all kitchen operations.
The role demands a dynamic, adaptive professional with strong organizational and communication skills who can thrive in a fast-paced, event-driven environment. The Executive Chef remains current on culinary trends, introducing innovative menu concepts that keep the venues’ offerings fresh and appealing. This position is essential to the overall success of the Hippodrome Theatre and M&T Exchange by delivering a superior culinary experience that supports the entertainment programming and delights guests. Additionally, full-time employees enjoy comprehensive benefits such as health, dental and vision insurance, 401(k) savings plan with matching, and paid time off including vacation, sick days, and holidays. This position will remain open until October 9, 2026.
At the core of OVG’s operations is the Hippodrome Theatre located in Baltimore, Maryland. This historic venue is known for hosting a dynamic variety of events, including 10-12 Broadway productions annually, alongside concerts, comedy shows, special engagements, private events, and corporate functions. The Hippodrome Theatre, complemented by the M&T Exchange venue, provides a rich culinary and entertainment atmosphere where patrons enjoy high-quality performances coupled with exceptional dining experiences.
The position of Executive Chef at the Hippodrome Theatre is a full-time role with an annual salary range of $75,000 to $80,000, plus eligibility for bonuses. This leadership role is vital for overseeing all culinary operations within the venue’s dynamic environment. The Executive Chef is responsible for managing the kitchen and culinary services, including concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and special event dining. This multifaceted role requires overseeing all food production and service while maintaining the highest standards of quality, presentation, and guest satisfaction across multiple simultaneous events.
The Executive Chef collaborates closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to craft memorable and tailored menu experiences that enhance each event. A key component of the role is supervising a diverse culinary team, including recruitment, training, coaching, and performance management, while fostering a positive and collaborative workplace culture dedicated to operational excellence.
Financial stewardship is also integral to the position. The Executive Chef manages food and labor costs, departmental expenses, purchasing, inventory, and vendor relationships to ensure profitability and cost efficiency. Adherence to federal, state, and local health regulations is strictly enforced, with a commitment to ServSafe standards and HACCP procedures, ensuring safety and sanitation in all kitchen operations.
The role demands a dynamic, adaptive professional with strong organizational and communication skills who can thrive in a fast-paced, event-driven environment. The Executive Chef remains current on culinary trends, introducing innovative menu concepts that keep the venues’ offerings fresh and appealing. This position is essential to the overall success of the Hippodrome Theatre and M&T Exchange by delivering a superior culinary experience that supports the entertainment programming and delights guests. Additionally, full-time employees enjoy comprehensive benefits such as health, dental and vision insurance, 401(k) savings plan with matching, and paid time off including vacation, sick days, and holidays. This position will remain open until October 9, 2026.
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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