Overview

The Director of Premium is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Premium 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. The Director of Premium must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The Director of Premium is responsible for ensuring guests are served quality food and beverage. The Director of Premium will assist the Executive Chef in preparing and cooking meats, soups, and sauces and supervise all other aspects of the food and beverage operations. The Director of Premium is responsible for the training of all kitchen staff. The Director of Premium must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role pays an annual salary of $90,000-$115,000 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 September 18, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests
• Assists the Executive Chef in preparing hot and cold foods following portioning requirements
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• MA or MS; BA or BS with business-related major; accounting minor or credits; equivalent job experience can be substituted for educational requirements
• 5-7 years experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing, storage, and handling
• Ability to communicate effectively to all levels of staff
• 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
• Must possess excellent organizational and communication skills
• Well skilled in all technical and sanitary aspects of food preparation and presentation
• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
• Ability to supervise kitchen staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, businesslike, and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours