Executive Chef for Premium Live Venues

Oak View Group; Loveland (CO); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) savings

Paid time off

401(k) matching

Job summary

Oak View Group is seeking an Executive Chef to lead the culinary team across the venue's F&B operation. The role oversees kitchen daily activities, training, and employee relations to ensure guest satisfaction, profitability, and compliance.

You will manage menus, food cost control, and event support with a focus on quality and consistency. This is a full-time, high-demand position requiring evenings and weekends with open availability.

Qualifications

• 5-7 years of kitchen management experience in high-volume settings such as hotels, catering, or convention centers.
• Proven ability to manage costs and meet budget targets.
• Professional appearance and presentation are required.
• MS Word/Excel/Outlook proficiency is expected.
• Must maintain food handler's card and alcohol service permit if required.
• Experience with employee scheduling in hospitality environments.
• Ability to obtain sanitation certification.

Responsibilities

• Manage and mentor full-time and part-time culinary staff, including hiring, firing, and discipline.
• Train and mentor event staff; ensure adherence to standards.
• Control food costs through portioning, inventory, and purchasing procedures.
• Schedule kitchen staff effectively to control labor costs.
• Oversee kitchen operations, sanitation, and equipment maintenance.
• Develop menus and ensure quality, consistency, and concept integrity.
• Ensure timely production and serving of food with proper appearance and temperature.

Skills

Kitchen leadership

Staff development

Scheduling

Problem solving

Food safety awareness

Tools

MS Word

Excel

Outlook

Job description

Oak View Group is seeking an Executive Chef to lead the culinary team across the venue's F&B operation. The role oversees kitchen daily activities, training, and employee relations to ensure guest satisfaction, profitability, and compliance.

You will manage menus, food cost control, and event support with a focus on quality and consistency. This is a full-time, high-demand position requiring evenings and weekends with open availability.