Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $155,000.00 - $165,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
bonus eligibility
Job Description
Oak View Group is the global leader in venue development, management, and premium hospitality services dedicated to the live event industry. The company offers a comprehensive 360-degree solution encompassing a diverse portfolio of world-class owned venues and an extensive client roster that includes some of the most influential and highly attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a firm commitment to innovation, excellence, and guest experience, Oak View Group continually shapes and elevates the live event landscape, delivering unparalleled experiences to audiences and stakeholders alike.
The Vice President of Culinary at O... Show More
The Vice President of Culinary at O... Show More
Job Requirements
- Bachelor’s degree in culinary arts, hospitality management, or related field
- Minimum 12 years of progressive culinary leadership experience
- Proven experience in multi-unit or national culinary program management
- Strong knowledge of food safety and sanitation regulations
- Ability to lead and mentor diverse culinary teams
- Excellent communication and collaboration skills
- Strong financial acumen including budget and cost management
- Willingness to travel frequently nationwide
- Ability to work in a fast-paced, dynamic environment
- Commitment to maintaining high standards of food quality and guest satisfaction
Job Qualifications
- Bachelor’s degree in Culinary Arts, Hospitality Management, or related field required
- Advanced degree or certifications such as CEC or FMP preferred
- 12+ years of progressive culinary leadership experience including multi-unit or national oversight in catering, concessions, or hospitality
- Demonstrated success in menu innovation, food cost management, and large-scale food operations
- Strong leadership, communication, and collaboration skills with proven ability to manage diverse, geographically dispersed teams
- In-depth knowledge of food safety regulations, culinary trends, and sustainability practices
- Willingness to travel frequently nationwide to support events and operations
Job Duties
- Develop and execute the long-term culinary strategy to support growth in catering, concessions, and special event operations nationwide
- Drive culinary innovation, menu engineering, and food trend adoption to enhance guest experience and competitive differentiation
- Establish and communicate culinary brand standards across all locations
- Lead and mentor regional and onsite Executive Chefs and culinary teams to ensure consistency, creativity, and excellence
- Oversee labor management, scheduling, and staffing models to maximize productivity while upholding service quality
- Partner with HR and Talent Development to recruit, train, and retain top culinary talent
- Ensure compliance with all local, state, and federal food safety and sanitation regulations
- Implement and monitor quality assurance programs across all properties
- Maintain strong vendor relationships to secure high-quality, cost-effective products
- Develop and manage culinary budgets, food cost targets, and inventory control systems
- Partner with Finance and Operations to analyze performance metrics, identify cost savings, and maximize profitability
- Lead vendor negotiations and sourcing strategies to support efficiency and sustainability
- Work closely with Event Operations, Concessions, and Sales teams to customize culinary programs for corporate, golf, festival, and special events
- Serve as a culinary ambassador with clients, partners, and stakeholders, ensuring Spectrum delivers best-in-class service
- Represent Spectrum at industry events, client tastings, and executive-level meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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