Overview

The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation.  The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.  The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.  

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   

This role will pay a salary of $90,000 to $110,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

job expires 4/30/2024

Responsibilities

• • Develop recipes, source, create, and implement menus with a focus on nutrient-dense foods to optimize student athlete health.
  • Coordinate, engage, and guide staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitization.
  • Responsible for managing, developing and mentoring full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
  • Ensure staff executes procedures in accordance with food/safety codes.
  • Establish relationships with quality vendors to procure seasonal, local, sustainable ingredients.
  • Collaborate and contribute as a member of the culinary team within the performance nutrition department, advising on culinary methods and techniques for meals related to the athletes' individual metabolic and nutritional needs.
  • Demonstrate knowledge of nutrition and performance nutrition, understanding nutrition trends for collegiate athletes.
  • Understand requirements from the Performance Nutrition Department regarding individual needs, different sport needs, periodization, allergies, body composition, portions, and special diets for menu development and meal plan execution.
  • Adaptability to performance nutrition, player, and staff requests.
  • Demonstrate creativity and variety in menu development featuring simple, elevated, and refined dishes.

Qualifications

• Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
• 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.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors 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 assist others in developing needed skills for effective job performance.
• 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, multi-task 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.