Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $60,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Professional development opportunities
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services, renowned for its comprehensive platform that spans venue development, venue management, hospitality, and sponsorship sales. Since its founding in 2015, OVG has established itself as a key player in the live entertainment industry, managing seven world-class venues and servicing an impressive client roster that includes iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This global footprint reflects OVG's commitment to creating exceptional experiences for patrons and partners alike, underpinning their reputation for excellence in the sports and live entertainment sectors.
The Restaurant Chef role at OVG's Port Wentworth Ice Cove location in Georgia is a pivotal position within the culinary team, encompassing comprehensive management and operational responsibilities essential to the success and profitability of the food service operations. This full-time position offers an annual salary of $60,000 and includes excellent benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick days, and 11 holidays.
As the Restaurant Chef, you will oversee the public food culinary team, managing every aspect from event planning support and scheduling through to food preparation, production, and cost control. Your main responsibility will be to ensure compliance with stringent food safety and sanitation standards while maintaining the highest quality in all food products served. This role demands a professional who demonstrates outstanding interpersonal skills, self-direction, and an ability to work a variable schedule that often includes evenings and weekends to meet event demands.
In this position, you will be instrumental in achieving budgeted food cost percentages by implementing effective control measures such as portion control, food inventory rotation, proper receiving and storage, and minimizing waste. Labor cost management through strategic scheduling, cross-training, and employee development is also a fundamental part of the role. Additionally, you will have the opportunity to shape the dining experience through menu development, ensuring that the quality, consistency, and culinary style reflect OVG's prestigious standards.
The Restaurant Chef will also coordinate the maintenance and operational readiness of all kitchen equipment and assist with the delivery and setup of catered services. Training and mentoring kitchen staff, promoting teamwork, and maintaining a positive work environment are critical to fostering a high-performance culinary team. This leadership role requires effective communication skills, problem-solving abilities, and a hands-on approach to all kitchen operations.
In addition to managing daily kitchen functions, you will assist the executive chef with administrative duties such as inventory management and food invoicing. The ideal candidate will be detail-oriented, capable of multitasking in a fast-paced environment, and committed to upholding safety and sanitation regulations. Your role will have a considerable influence on the overall guest experience and the operational success of the venue's food service department.
Joining Oak View Group means becoming part of a diverse and inclusive team passionate about innovation and excellence. The company prides itself on fostering environments that celebrate diversity and drive positive change within the live entertainment industry. OVG’s commitment to equal employment opportunity ensures a workplace where every employee can thrive and contribute meaningfully to the company’s mission and values.
The Restaurant Chef role at OVG's Port Wentworth Ice Cove location in Georgia is a pivotal position within the culinary team, encompassing comprehensive management and operational responsibilities essential to the success and profitability of the food service operations. This full-time position offers an annual salary of $60,000 and includes excellent benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick days, and 11 holidays.
As the Restaurant Chef, you will oversee the public food culinary team, managing every aspect from event planning support and scheduling through to food preparation, production, and cost control. Your main responsibility will be to ensure compliance with stringent food safety and sanitation standards while maintaining the highest quality in all food products served. This role demands a professional who demonstrates outstanding interpersonal skills, self-direction, and an ability to work a variable schedule that often includes evenings and weekends to meet event demands.
In this position, you will be instrumental in achieving budgeted food cost percentages by implementing effective control measures such as portion control, food inventory rotation, proper receiving and storage, and minimizing waste. Labor cost management through strategic scheduling, cross-training, and employee development is also a fundamental part of the role. Additionally, you will have the opportunity to shape the dining experience through menu development, ensuring that the quality, consistency, and culinary style reflect OVG's prestigious standards.
The Restaurant Chef will also coordinate the maintenance and operational readiness of all kitchen equipment and assist with the delivery and setup of catered services. Training and mentoring kitchen staff, promoting teamwork, and maintaining a positive work environment are critical to fostering a high-performance culinary team. This leadership role requires effective communication skills, problem-solving abilities, and a hands-on approach to all kitchen operations.
In addition to managing daily kitchen functions, you will assist the executive chef with administrative duties such as inventory management and food invoicing. The ideal candidate will be detail-oriented, capable of multitasking in a fast-paced environment, and committed to upholding safety and sanitation regulations. Your role will have a considerable influence on the overall guest experience and the operational success of the venue's food service department.
Joining Oak View Group means becoming part of a diverse and inclusive team passionate about innovation and excellence. The company prides itself on fostering environments that celebrate diversity and drive positive change within the live entertainment industry. OVG’s commitment to equal employment opportunity ensures a workplace where every employee can thrive and contribute meaningfully to the company’s mission and values.
Job Requirements
- High school diploma or equivalent
- minimum 3-5 years kitchen management experience
- active food handler's card
- ability to work a flexible schedule including nights and weekends
- excellent communication skills
- ability to lead and motivate a team
- knowledge of food safety regulations
- proficiency with kitchen management and scheduling software
- ability to maintain professional appearance
- valid alcohol service permit if required
- strong organizational and multitasking skills
- capability to handle fast-paced environment
- commitment to maintaining sanitation and safety standards
- ability to train and develop staff
- proactive problem-solving skills
- willingness to work event-driven schedules.
Job Qualifications
- Minimum of 3-5 years kitchen management experience in a full-service restaurant or events venue
- technical proficiency with verifiable knowledge of food preparation methods
- ability to positively interact with diverse personalities including co-workers, subordinates, and guests
- effective communication and active listening skills
- ability to develop results-oriented staff through training, evaluation, motivation, coaching, and counseling
- ability to distribute responsibility to meet objectives
- problem-solving skills with creative and expeditious solutions
- strong prioritization, use of initiative, and decision-making skills
- detail-oriented with multitasking capabilities
- ability to be self-directed in a team environment
- flexibility to work nights, weekends, and long hours
- professional appearance and presentation
- proficiency in computer software including MS Word, Excel, and Outlook
- maintain current food handler’s card and alcohol service permit if required
- working knowledge of employee scheduling in hospitality
- ability to obtain and maintain nationally recognized sanitation certification.
Job Duties
- Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation, receiving and food storage procedures, inventory controls, purchasing procedures, kitchen security, and waste control
- control labor costs through effective scheduling of kitchen staff, cross-training, and employee development
- ensure purchasing and preparation of all food products meet OVG's quality and consistency standards
- develop menus maintaining quality, consistency, and style
- monitor food preparation ensuring recipe specifications, portion controls, and kitchen timings are met
- monitor all food served for appearance, temperature, sanitation, and quality
- coordinate storage, maintenance, and repair of kitchen equipment to ensure operational readiness
- assist with delivery and setup of catered services and food service areas
- train and develop kitchen staff including departmental orientation of new employees
- provide leadership and support to kitchen staff, build morale and encourage empowerment
- maintain positive employee relations, responsible for staffing, training, evaluation, counseling, and promoting communication
- ensure compliance with health, sanitation, safety, and employment regulations by communicating standards and procedures
- assist executive chef with kitchen record-keeping, food inventories, and invoicing
- organize employee work schedules ensuring kitchen coverage
- promote teamwork through effective communication and goal setting
- lead by example and thorough instruction for quality management of product, service, and concept.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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