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
Job Description
Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services. Since its founding in 2015, OVG has established itself with a comprehensive platform that spans venue development, venue management, hospitality, and sponsorship sales. The company owns and operates seven world-class venues and partners with an elite client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This expansive footprint and commitment to excellence make Oak View Group a dynamic and innovative player in the live entertainment industry, dedicated to providing exceptional experiences to audiences around the world.
The Restaurant Chef position at OVG’s Port Wentworth Ice Cove location in Port Wentworth, Georgia, is a key role within the company’s culinary division. This full-time role offers an annual salary of $60,000 and includes benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick leave, and 11 holidays. The Restaurant Chef is responsible for overseeing the public food culinary team to ensure smooth and profitable kitchen operations. This involves comprehensive management duties such as event planning support, staffing and scheduling, food preparation and production, food cost control, and maintaining rigorous compliance with food safety and sanitation standards.
In this role, the Restaurant Chef will apply expertise toward budget management by controlling food costs through strategic portion control, timing, inventory rotation, purchasing, and waste reduction strategies. Labor costs are managed via effective workforce scheduling and employee development through cross-training and targeted leadership. Additionally, the chef ensures all food purchasing and preparation uphold OVG’s high quality and consistency standards by managing menu development and supervising kitchen production to meet recipe specifications and presentation quality. Operational readiness is maintained by coordinating kitchen equipment maintenance and repair.
The Restaurant Chef also plays a crucial role in training and developing kitchen staff, including onboarding new employees and fostering a positive work environment that encourages empowerment and morale building. Employee relations are managed carefully with attention to training, performance evaluations, counseling, and communication to promote teamwork and a culture of excellence. Compliance with health and safety regulations is enforced through clear communication and ongoing staff education. The role demands flexibility given the variable event-driven schedule, including evenings and weekends, requiring a professional presentation and outstanding interpersonal skills.
The Restaurant Chef position at OVG’s Port Wentworth Ice Cove location in Port Wentworth, Georgia, is a key role within the company’s culinary division. This full-time role offers an annual salary of $60,000 and includes benefits such as health, dental, and vision insurance, a 401(k) savings plan with matching, and paid time off including vacation days, sick leave, and 11 holidays. The Restaurant Chef is responsible for overseeing the public food culinary team to ensure smooth and profitable kitchen operations. This involves comprehensive management duties such as event planning support, staffing and scheduling, food preparation and production, food cost control, and maintaining rigorous compliance with food safety and sanitation standards.
In this role, the Restaurant Chef will apply expertise toward budget management by controlling food costs through strategic portion control, timing, inventory rotation, purchasing, and waste reduction strategies. Labor costs are managed via effective workforce scheduling and employee development through cross-training and targeted leadership. Additionally, the chef ensures all food purchasing and preparation uphold OVG’s high quality and consistency standards by managing menu development and supervising kitchen production to meet recipe specifications and presentation quality. Operational readiness is maintained by coordinating kitchen equipment maintenance and repair.
The Restaurant Chef also plays a crucial role in training and developing kitchen staff, including onboarding new employees and fostering a positive work environment that encourages empowerment and morale building. Employee relations are managed carefully with attention to training, performance evaluations, counseling, and communication to promote teamwork and a culture of excellence. Compliance with health and safety regulations is enforced through clear communication and ongoing staff education. The role demands flexibility given the variable event-driven schedule, including evenings and weekends, requiring a professional presentation and outstanding interpersonal skills.
Job Requirements
- Minimum of 3-5 years' kitchen management experience in a full-service restaurant or events venue
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers subordinates and guests in a variety of work situations
- Must have active listening and effective communication skills
- Ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results
- Ability to recognize problems and to creatively and expeditiously find solutions
- Ability to set priorities and use initiative solid decision-maker
- Ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment
- Ability to be self-directed while working in a team-oriented environment
- Ability to work a flexible schedule able and willing to work nights weekends and long hours
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software including MS Word Excel Outlook
- Maintains a current food handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
Job Qualifications
- Minimum of 3-5 years' kitchen management experience in a full-service restaurant or events venue
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to positively interact with diverse personalities including co-workers subordinates and guests in a variety of work situations
- Must have active listening and effective communication skills
- Ability to develop results-oriented staff through effective training evaluation motivation coaching and counseling
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results
- Ability to recognize problems and to creatively and expeditiously find solutions
- Ability to set priorities and use initiative solid decision-maker
- Ability to be detail-oriented multitask and effectively prioritize in a continuously changing environment
- Ability to be self-directed while working in a team-oriented environment
- Ability to work a flexible schedule able and willing to work nights weekends and long hours
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software including MS Word Excel Outlook
- Maintains a current food handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Ability to obtain and maintain certification in a nationally recognized sanitation program
Job Duties
- Ensures budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control
- Controls labor costs through effective scheduling of kitchen staff cross-training and development of employees
- Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency
- Responsible for the development of menus ensuring quality consistency and style of concept are maintained
- Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met
- Monitors all food served relative to appearance temperature sanitation and quality standards
- Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness
- Assists with the delivery and set-up of catered services and food service areas as needed
- Training and development including departmental orientation of new employees
- Provides leadership and support to the entire kitchen staff builds morale and encourages empowerment of staff
- Maintains a positive and compliant employee relations climate
- Responsible for staffing training evaluation and counseling of kitchen staff
- Promotes support and communication with the entire staff
- Positively interacts with front-of-house staff
- Rapidly solves problems
- Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff
- Assists the executive chef in fulfilling kitchen record-keeping and administrative requirements including food inventories and invoicing of food products
- Responsible for organizing employee work schedules ensuring appropriate coverage for all kitchen areas
- Promotes teamwork among staff through effective communication follow-through and goal setting
- Leads by example and thorough instruction to effectively obtain quality management of product service and philosophy of concept
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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