Overview

We are seeking a dynamic and experienced Executive Chef to lead our catering operations, delivering exceptional culinary experiences for a wide range of events, from luxury suites and VIP lounges to large-scale corporate gatherings and special events. This role demands a passionate culinary leader with a proven track record of managing high-volume, high-quality catering operations in a fast-paced environment.

The Executive Chef, Catering, is responsible for the overall culinary vision and execution of all catering services at Allegiant Stadium. This role requires a hands-on leader who can manage a large team, develop innovative menus, control costs, and maintain the highest standards of food quality and safety. The ideal candidate will possess a strong understanding of current culinary trends and a passion for creating memorable dining experiences

The Executive Catering Chef is responsible for overseeing the direction of the catering kitchen 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 Catering Chef is solely responsible for the effective management and operation of the catering 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 Culinary Director. The Executive Catering 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 role pays an annual salary of $100,000-$125,000 and is bonus eligible

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until March 13, 2026

Responsibilities

• Develop and implement creative and diverse menus for all catering events, including luxury suites, VIP lounges, corporate events, and special occasions.
• Stay abreast of current culinary trends and incorporate them into menu offerings.
• Ensure consistent execution of recipes and plating standards.
• Conduct regular menu reviews and updates based on feedback and performance data.
• Recruit, train, and supervise a large culinary team, including sous chefs, cooks, and support staff.
• Foster a positive and collaborative work environment.
• Schedule and manage staff effectively to ensure efficient operations.
• Provide ongoing coaching and development to team members.
• Oversee all aspects of catering kitchen operations, including food preparation, production, and service.
• Manage inventory, ordering, and cost control.
• Ensure compliance with all food safety and sanitation regulations (HACCP, etc.).
• Maintain accurate records of food costs, inventory, and production.
• Work closely with event planners and sales teams to provide seamless event execution.
• Maintain the highest standards of food quality, presentation, and service.
• Conduct regular quality checks and address any issues promptly.
• Solicit and respond to customer feedback to ensure satisfaction.
• Work with vendors to ensure quality of products.
• Monitor and control food and labor costs.
• Assist in the development of annual budgets.
• Analyze financial reports and implement strategies to improve profitability.
• Other duties as assigned.

Qualifications

• Bachelor's degree in Culinary Arts or related field preferred.
• Minimum of 5-7 years of experience as an Executive Chef or Executive Sous Chef in a high-volume catering or hospitality environment, preferably within a stadium, arena, or large event venue.
• Proven track record of managing large culinary teams and operations.
• Strong knowledge of food safety and sanitation regulations.
• Excellent culinary skills and creativity.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in menu costing and inventory management.
• Experience with large event coordination and execution.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Experience with point-of-sale (POS) systems and inventory management software.
• Certification in food safety and sanitation (ServSafe or valid SNHD food handling card).
• Experience with high end catering, and high volume production.
• Alcohol Awareness or equivalent
• Ability to obtain a non-gaming work card (Sheriff's Card)