Overview

The Executive Chef of Catered Events 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.  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 of Catered Events is responsible for the preparation and execution of food for multiple RHC Philadelphia venues. This is a key position requiring diverse and creative culinary skills, a high level of familiarity with cooking techniques, and the ability to season and prepare food according to client specifications. The candidate must be able to work under pressure to ensure that canapes, entrees, and desserts arrive on time — every time.

This role requires professional presentation, outstanding interpersonal skills, self-direction, strong management instincts, and independent decision-making. The candidate must maintain excellent attendance and be available to work on a variable, event-driven schedule including evenings and weekends.

This role pays an annual salary of $120,000-$125,000

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 July 10th, 2026.

Responsibilities

• Ensures event staff are aware of work place expectations and provides 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.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.  
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet Oak View Group’s standards of quality and consistency.  
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff and builds morale to encourage empowerment of staff.  
• Maintains a positive and compliant employee relations climate.  
• Responsible for staffing, training, evaluation and counseling of kitchen staff.  
• Promotes support and communication with entire staff and positively interacts with front of house staff.  
• Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products.  
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy.
• Promotes teamwork among staff through effective communication, follow through and goal setting.  
• Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
• Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar.  
• Prepare food for events (250+) in both fixed kitchen and off-site settings, upholding the highest standards for ingredients and service.
• Follow recipes and complete production sheets independently while maintaining quality and consistency.
• Maintain attention to detail across all venues — keeping kitchens properly stocked and ensuring smooth execution for both plated and passed service.
• Collaborate with on-site staff on food presentation, determining how all trays/stationed food should be styled, offered, and served to guests.
• Delegate tasks effectively to assisting kitchen staff and ensure timely, well-coordinated execution throughout each event.
• Maintain a clean, organized, and safe working environment at all times.
• Ensure full compliance with Philadelphia Department of Public Health food safety standards.
• Have creative seasonal influence on all menus.

Qualifications

• 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.  
• Develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Support team members in building the skills necessary for effective job performance.
• Delegate responsibilities effectively to achieve objectives and drive desired results.
• Identify problems quickly and implement creative, timely solutions.
• Demonstrate strong prioritization, initiative, and sound decision-making skills.
• Maintain strong attention to detail while managing multiple priorities in a fast-paced, changing environment.
• Work independently while contributing positively within a collaborative, team-oriented environment.
• Maintain flexibility to work evenings, weekends, and extended hours as needed.
• Degree in Culinary Arts preferred, or equivalent professional experience required.
• Minimum 4-6 years of catering or upscale food service experience.
• Excellent interpersonal and communication skills — able to work effectively with staff, co-workers, volunteers, management, and guests in a clear, professional, and courteous manner that fosters a positive and cooperative work environment.
• Ability to work a flexible, event-driven schedule including early mornings, late nights, weekends, and extended hours
• Strong independent decision-making skills with a calm, solutions-oriented presence under pressure.
• Ability to stand for extended periods, walk, push, lift to 50 lbs. - bend, reach, kneel, and crouch.
• Philadelphia Food Safety Certification (required).