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 leading global company specializing in premium live entertainment infrastructure and services. Established in 2015, the company operates a vast platform that encompasses venue development and comprehensive capabilities in venue management, hospitality, and sponsorship sales. OVG proudly manages an impressive portfolio of seven world-class venues and maintains a distinguished client roster including some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Their expertise and influence in the live entertainment industry position them as a primary innovator dedicated to enhancing the fan and guest experience worldwide through operational excellence and innovative solutions.
The Executive Chef role at Oak View Group's Hippodrome Theatre and M&T Exchange in Baltimore, Maryland, is a crucial leadership position responsible for overseeing the entire culinary operations within a dynamic and high-profile entertainment setting. This full-time position offers an annual salary range of $75,000 to $80,000, with additional bonus eligibility, reflecting the importance and scope of this role within the company's hospitality framework.
The Hippodrome Theatre is a vibrant venue known for hosting a diverse range of events including 10 to 12 Broadway productions each year, alongside comedy shows, concerts, special engagements, private gatherings, and corporate functions. In this fast-paced, multifaceted environment, the Executive Chef ensures that all culinary services—from concessions to premium catering—are executed flawlessly, consistently delivering exceptional quality, presentation, and service standards. This role demands a leader who excels in managing multiple concurrent events, ensuring seamless food production, and maintaining high-caliber operational performance.
Working collaboratively with the Food & Beverage Director, venue leadership, event planners, production teams, and clients, the Executive Chef plays a key role in shaping memorable dining experiences that not only delight guests but also reinforce the venue’s reputation for excellence. This includes tailoring menus creatively to meet the specific demands of Broadway productions, concerts, and various private and VIP events. The position requires comprehensive management responsibilities including staffing, scheduling, budgeting, purchasing, vendor relations, compliance with health and safety regulations, and maintaining ServSafe standards.
Success in this role is measured by the ability to balance culinary creativity with operational efficiency and cost control, ensuring profitability while upholding the highest possible standards. The Executive Chef also serves as a mentor and coach to culinary team members, fostering a positive and collaborative work environment that encourages professional growth and excellence. Additionally, the Executive Chef keeps abreast of current culinary trends, continually innovating and enhancing the venue’s food and beverage offerings to maintain a competitive edge in the entertainment and hospitality industry.
The Executive Chef role at Oak View Group's Hippodrome Theatre and M&T Exchange in Baltimore, Maryland, is a crucial leadership position responsible for overseeing the entire culinary operations within a dynamic and high-profile entertainment setting. This full-time position offers an annual salary range of $75,000 to $80,000, with additional bonus eligibility, reflecting the importance and scope of this role within the company's hospitality framework.
The Hippodrome Theatre is a vibrant venue known for hosting a diverse range of events including 10 to 12 Broadway productions each year, alongside comedy shows, concerts, special engagements, private gatherings, and corporate functions. In this fast-paced, multifaceted environment, the Executive Chef ensures that all culinary services—from concessions to premium catering—are executed flawlessly, consistently delivering exceptional quality, presentation, and service standards. This role demands a leader who excels in managing multiple concurrent events, ensuring seamless food production, and maintaining high-caliber operational performance.
Working collaboratively with the Food & Beverage Director, venue leadership, event planners, production teams, and clients, the Executive Chef plays a key role in shaping memorable dining experiences that not only delight guests but also reinforce the venue’s reputation for excellence. This includes tailoring menus creatively to meet the specific demands of Broadway productions, concerts, and various private and VIP events. The position requires comprehensive management responsibilities including staffing, scheduling, budgeting, purchasing, vendor relations, compliance with health and safety regulations, and maintaining ServSafe standards.
Success in this role is measured by the ability to balance culinary creativity with operational efficiency and cost control, ensuring profitability while upholding the highest possible standards. The Executive Chef also serves as a mentor and coach to culinary team members, fostering a positive and collaborative work environment that encourages professional growth and excellence. Additionally, the Executive Chef keeps abreast of current culinary trends, continually innovating and enhancing the venue’s food and beverage offerings to maintain a competitive edge in the entertainment and hospitality industry.
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
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