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 specializing in premium live entertainment infrastructure and services. Founded in 2015, OVG has built a robust platform that encompasses venue development and comprehensive capabilities across venue management, hospitality, and sponsorship sales. The company manages a diverse portfolio of seven world-class venues and works with a wide roster of iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This rich expertise in entertainment infrastructure and services positions OVG as a pioneer in delivering unforgettable experiences to audiences worldwide.
The Hippodrome Theatre, located in Baltimore, Maryland, is one of the distinguished venues operated by Oak View Group. This historic theater boasts a dynamic events calendar, hosting 10-12 Broadway productions annually along with comedy performances, concerts, special engagements, private events, and corporate functions. It is within this vibrant environment that the role of Executive Chef is instrumental in delivering superior culinary services that enhance the overall patron experience.
The Executive Chef at the Hippodrome Theatre & M&T Exchange plays a critical leadership role in managing all culinary operations. This full-time position offers an annual salary range of $75,000 to $80,000 and comes with eligibility for bonuses. The Executive Chef is tasked with overseeing an extensive range of culinary services including concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and special event dining. The position requires not only culinary expertise but also excellent management skills to ensure seamless coordination and exceptional service across multiple simultaneous events.
This role works closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to craft customized menus that cater to the unique needs of each event. The Executive Chef must balance creativity with operational excellence to deliver high-quality food, maintain strict food safety standards, and optimize costs to enhance profitability. The role demands proficiency in managing kitchen operations, staff recruitment, training, and development to foster a positive and collaborative work environment.
In addition to operational responsibilities, the Executive Chef is charged with developing recipes, production standards, and portion controls that uphold consistency and quality. They are expected to stay abreast of the latest culinary trends and introduce innovative menu concepts that keep the venue's offerings fresh and appealing. This position also requires vigilant oversight of purchasing, inventory management, and vendor relationships to ensure cost efficiency without compromising on quality.
Working in a fast-paced, event-driven atmosphere, the Executive Chef must demonstrate flexibility and strong organizational skills to manage changing priorities and multiple events simultaneously. Their role is vital in supporting touring productions and backstage hospitality, ensuring guests and performers receive exceptional dining experiences. This position requires availability to work evenings, weekends, holidays, and extended hours as dictated by the event schedule.
Oak View Group fosters a culture of inclusivity and diversity, recognizing that a diverse team drives innovation and excellence. As an equal opportunity employer, OVG is committed to creating an environment that celebrates varied backgrounds and perspectives, reflecting the communities it serves. This commitment reinforces the importance of the Executive Chef role in contributing to the company’s values and overall success.
The Hippodrome Theatre, located in Baltimore, Maryland, is one of the distinguished venues operated by Oak View Group. This historic theater boasts a dynamic events calendar, hosting 10-12 Broadway productions annually along with comedy performances, concerts, special engagements, private events, and corporate functions. It is within this vibrant environment that the role of Executive Chef is instrumental in delivering superior culinary services that enhance the overall patron experience.
The Executive Chef at the Hippodrome Theatre & M&T Exchange plays a critical leadership role in managing all culinary operations. This full-time position offers an annual salary range of $75,000 to $80,000 and comes with eligibility for bonuses. The Executive Chef is tasked with overseeing an extensive range of culinary services including concessions, full-service catering, private events, VIP hospitality, cast parties, production catering, and special event dining. The position requires not only culinary expertise but also excellent management skills to ensure seamless coordination and exceptional service across multiple simultaneous events.
This role works closely with the Food & Beverage Director, venue leadership, event planners, production teams, and clients to craft customized menus that cater to the unique needs of each event. The Executive Chef must balance creativity with operational excellence to deliver high-quality food, maintain strict food safety standards, and optimize costs to enhance profitability. The role demands proficiency in managing kitchen operations, staff recruitment, training, and development to foster a positive and collaborative work environment.
In addition to operational responsibilities, the Executive Chef is charged with developing recipes, production standards, and portion controls that uphold consistency and quality. They are expected to stay abreast of the latest culinary trends and introduce innovative menu concepts that keep the venue's offerings fresh and appealing. This position also requires vigilant oversight of purchasing, inventory management, and vendor relationships to ensure cost efficiency without compromising on quality.
Working in a fast-paced, event-driven atmosphere, the Executive Chef must demonstrate flexibility and strong organizational skills to manage changing priorities and multiple events simultaneously. Their role is vital in supporting touring productions and backstage hospitality, ensuring guests and performers receive exceptional dining experiences. This position requires availability to work evenings, weekends, holidays, and extended hours as dictated by the event schedule.
Oak View Group fosters a culture of inclusivity and diversity, recognizing that a diverse team drives innovation and excellence. As an equal opportunity employer, OVG is committed to creating an environment that celebrates varied backgrounds and perspectives, reflecting the communities it serves. This commitment reinforces the importance of the Executive Chef role in contributing to the company’s values and overall success.
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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