Title Restaurant Chef | Full-Time | Port Wentworth Ice Cove

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $60,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

sick days

Holidays

Job Description

Oak View Group (OVG) is a pioneering leader in the global live entertainment infrastructure and services sector. Established in 2015, the company has grown into a multifaceted platform offering comprehensive expertise across venue development, venue management, hospitality, and sponsorship sales. OVG manages a prestigious portfolio comprising seven world-class venues and serves an elite clientele that includes iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions spanning four continents. With its headquarters located at 18 Anchor Park Blvd, Port Wentworth, Georgia, OVG is renowned for delivering exceptional live entertainment experiences and maintaining operational excellence across all its properties.\n\nThe Restaurant Chef position at Oak View Group’s Port Wentworth Ice Cove location in Georgia is a pivotal, full-time role designed to ensure the successful operation of the public food culinary team. This role demands an experienced culinary professional who will drive food quality, consistency, and operational efficiency while managing a dynamic, event-driven kitchen environment. The Restaurant Chef will lead all facets of kitchen management including scheduling, food preparation, inventory control, food safety compliance, staff training, and supervision. They will collaborate closely with the General Manager and Executive Chef to deliver outstanding culinary services aligned with OVG’s standards.\n\nIn this role, the Restaurant Chef will be instrumental in maintaining budgeted food costs through rigorous control measures such as portion control, inventory rotation, purchasing procedures, and waste management. The Chef will also optimize labor costs by effectively scheduling and cross-training kitchen staff, fostering employee development and ensuring optimal coverage during events. Menu development and quality assurance are vital aspects, demanding the Chef's expertise in ensuring every dish meets the established specifications for taste, presentation, and temperature. This role requires a professional individual with outstanding communication skills, a flair for leadership, and the ability to solve problems swiftly while maintaining a positive workplace atmosphere.\n\nThe position offers an annual salary of $60,000 and includes a comprehensive benefits package featuring health, dental, and vision insurance, a 401(k) savings plan with company matching, paid time off encompassing vacation, sick days, and 11 holidays. Candidates must demonstrate flexibility in scheduling as the role includes working evenings, weekends, and long hours to meet the demands of event schedules. The role is open until August 7, 2026, providing a valuable opportunity for culinary professionals looking to thrive in a dynamic, world-class entertainment and hospitality environment.

Job Requirements

Minimum of 3 to 5 years’ kitchen management experience in a full-service restaurant or events venue
Technical proficiency and experience demonstrating knowledge of food preparation methods
Ability to interact positively with diverse personalities in various work situations
Active listening and effective communication skills
Ability to develop staff through effective training evaluation motivation coaching and counseling
Ability to distribute responsibilities effectively to meet objectives
Ability to recognize problems and find creative solutions promptly
Ability to set priorities use initiative and make sound decisions
Detail-oriented multitasking and prioritizing in a dynamic environment
Self-directed while working in a team environment
Flexible schedule availability including nights weekends and long hours
Demonstrated record of meeting financial targets
Professional appearance and presentation required
Knowledge and skill in computer software such as MS Word Excel Outlook
Maintains current food handler's card and alcohol service permit if required
Experience in employee scheduling in hospitality
Ability to obtain and maintain sanitation certification

Job Qualifications

Minimum of 3 to 5 years’ kitchen management experience in a full-service restaurant or events venue
Demonstrable technical proficiency and knowledge of food preparation methods
Ability to positively interact with diverse personalities including co-workers subordinates and guests
Active listening and effective communication skills
Ability to develop results-oriented staff through training evaluation motivation coaching and counseling
Ability to distribute responsibility to meet objectives and achieve desired results
Ability to creatively and expeditiously find solutions to problems
Strong decision-making skills with ability to set priorities and use initiative
Ability to multitask be detail-oriented and effectively prioritize in a changing environment
Self-directed with proven ability to work in a team-oriented environment
Availability to work flexible hours including nights weekends and long hours
Proven track record of meeting projected costs
Professional appearance and presentation
Proficiency in computer software including MS Word Excel and Outlook
Maintains current food handler’s card and alcohol service permit if applicable
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
Develops 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 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
Provides 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 and positively interacts with front-of-house staff rapidly solves problems
Ensures compliance with health sanitation safety and employment regulations by communicating and reinforcing standards and procedures to kitchen staff
Assists executive chef in kitchen record-keeping and administrative requirements including food inventories and invoicing of food products
Organizes 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 obtain quality management of product service and philosophy of concept