Overview

This individual will serve as the Executive Chef / Director, Food & Beverage for a premier food & beverage operation as well as menu design and meal preparation of the facility, including catering & events and concerts and concessions. Additionally, work with the Food & Beverage Manager to execute purchasing, receiving, and producing. This innovative professional will be tasked with assembling and leading a high-performance team that will deliver an exceptional F&B experience for a diverse group of guests/clients while maximizing profits and ensuring favorable profit margins.

This role pays an annual salary of $60,000-$80,000 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 November 6, 2026.

Responsibilities

• Research and development of menu items to keep pace with industry trends and local and seasonal ingredients to support restaurant and concession business; works with sales staff on concepts and themes.
• Establishes food presentation technique and quality standards.
• Oversees menus and standards of food production and preparation for concessions, retail operations, and all special events.
• Works with sales and event staff and the Food & Beverage Manager to assign prices to menu items in accordance with budgetary goals.
• Ensures accurate recipe development and testing.
• Oversees all food production and preparation for retail operations and all special events.
• Estimates food consumption and purchases kitchen supplies, including food products.
• Double-checks food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures.
• Enforces all sanitation and maintenance procedures.
• Schedules and supervises employees, checking weekly schedules.
• Coordinates and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure high-quality, efficient, and profitable food service.
• Work with the Food & Beverage Manager to maintain the cost of goods, labor, and any other P&L responsibilities at or below budget.
• Reviews menus and analyzes recipes to ensure superior standards for retail and special events.
• Responsible for inventory control and the proper rotation of all items.
• Determine, establish, and implement policies, procedures, and training to ensure best-quality practices in service standards for all banquet servers, captains, and managers.
• Assist in the preparation of the annual facility’s budget for the food and beverage division.
• Determine, develop, and implement recipe cards for all food items prepared in the facility, including item ingredients and updated target product costs and preparation methods to include HACCP guidelines.
• Oversee and monitor financial management and appropriate handling of receipts and deposits; tabulate receipts and balance accounts; assist Director of Finance in compiling sales reports on an event-by-event monthly basis; assist in preparing the annual budget and ongoing monitoring of expenses and income to maximize return.
• Work with event planners, especially in the area of consigned merchandise and/or concessions offered for sale at events.
• On an occasional basis, may serve as Manager on Duty for assigned events, which will require making numerous decisions related to financial matters and patron safety.
• Maintain good relations with all employees (part-time and contracted labor) working to service the events in our facility.
• Work with the staff to ensure the facility’s goals, mission, and vision are accomplished with teamwork.
• Work nights and weekends as needed to facilitate responsibilities.
• Responsible for the overall direction, coordination, and evaluation of the food and beverage department.
• Communicates with the operations department to ensure standards are maintained.
• Work with the Food & Beverage Manager to create concession items that support concert event experiences and maximize sales.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
• Maintain a health department score of 90 or above and an OVG's third-party audit score of 95 or above.
• Establishes and enforces nutrition, sanitation, and high-quality standards for food and beverages in the kitchen, retail stations, and portable retail operations.

Supervisory Responsibilities: 

• Directly supervises all kitchen personnel and the stewarding department.
• Oversee front-of-house responsibilities in conjunction with the food and beverage manager.  
• Carries out supervisory responsibilities in accordance with OVG's policies and applicable laws.
• Hire and train culinary staff to include unit-required food safety and local health department requirements.
• Responsibilities include interviewing, hiring, and training employees as well as planning, assigning, and directing work; appraising performance; rewarding; and disciplining employees in conjunction with Human Resources.

Qualifications

Education and/or Experience:

• Certificate from accredited culinary school, college, or technical school.
• 5-7+ years of hands-on food & beverage experience.
• 4+ years of kitchen/culinary management experience at an executive level.
• ServSafe Certified.
• Must maintain local health codes and sanitation HACCP.
• Previous experience in a high-volume facility producing complex meals for large, high-profile events of 150 guests or more is preferred.
• Advanced oral and written communication skills.
• Results-oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and interpersonal skills.
• Ability to undertake and complete multiple tasks.
• Ability to be creative with food presentations and maintain a quality product.

Skills and Abilities: 

• Ability to use and maintain basic food service and kitchen equipment.
• Ability to train others in the use of basic food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the culinary profession and food and beverage industry.
• Strong communication skills.
• Ability to interact with all levels of staff. Ability to quickly identify problems and resolve them.
• Excellent organizational and planning skills.
• Strong customer service orientation.
• Excellent communication and interpersonal skills.
• Ability to work with limited supervision.
• Ability to interact with all levels of staff, including management.
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays.
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local health codes and sanitation HACCP.

Computer Skills:

• Proficient in Microsoft Office platforms.
• Knowledge of Banquet Event Order (BEO) or other event management programs.

Physical Demands:

• Must be able to stand and walk for extended periods.
• Ability to regularly lift and/or move heavy objects.