Executive Chef | Full-Time | Pasadena Convention Center & Auditorium

Oak View Group; Pasadena (CA); On-site; USD 90,000 - 105,000; Full time

Job summary

Oak View Group seeks an Executive Chef to lead culinary teams at the Pasadena Convention Center, enhancing visitor engagement through innovative dining experiences. The role involves menu development, staff management, and ensuring exceptional food safety and quality standards. The ideal candidate is passionate about food and culture, with strong leadership skills and a commitment to sustainability.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

401(k) matching

Paid Time Off

Qualifications

• 5+ years of experience in a high-volume kitchen.
• Experience in cultural or educational institutions preferred.
• Strong knowledge of culinary trends and techniques.

Responsibilities

• Develop and execute seasonal menus focusing on creativity and quality.
• Lead and mentor kitchen staff to ensure high performance.
• Oversee kitchen operations including food preparation and service.

Skills

Leadership

Culinary Creativity

Budget Management

Interpersonal Communication

Sustainability Practices

Education

Culinary degree or equivalent experience

Job description

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Executive Chef will lead the culinary team in creating innovative and high-quality dining experiences that align with the museum's mission and enhance visitor engagement. This role requires a passion for culinary arts, strong leadership skills, and a commitment to sustainability and excellence in food service.

The Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen.

This role will pay an annual salary of $90,000-$104,038

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 August 22, 2025.

About the Venue

The Pasadena Convention Center is a campus-style meetings and events complex in Pasadena, California offering 130,000 sq. ft. of meeting space.

Responsibilities

• Develop and execute seasonal menus for the museum's restaurants, cafes, and catering services, focusing on creativity and quality.
• Lead, mentor, and manage the kitchen staff to ensure a cohesive and high-performing team.
• Foster an environment of collaboration, learning, and innovation within the kitchen.
• Oversee all kitchen operations, including food preparation, presentation, and service.
• Maintain high standards of food safety, sanitation, and quality control in accordance with health regulations.
• Create special menus and culinary experiences for exhibitions, events, and educational programs.
• Collaborate with museum staff to align culinary offerings with the museum's themes and goals.
• Develop and manage the kitchen budget, controlling food costs, labor, and waste.
• Enhance visitor experiences through exceptional food presentations and service.
• Gather feedback from guests and staff to continually improve the culinary offerings.
• Implement sustainable practices in sourcing ingredients and managing waste.

Qualifications

• Culinary degree or equivalent experience required.
• 5+ years of experience in a high-volume kitchen.
• Experience working in a Cultural or Educational institution preferred.
• Previous senior leadership managing a large staff and focus on exceptional client and customer service.
• Strong knowledge of current culinary trends and techniques.
• Proven financial acumen and experience in budgeting and cost control.
• Excellent organizational, communication, and interpersonal skills.
• Passion for food, art, and culture, with an ability to create a unique culinary experience.
• Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
• Hours may be extended or irregular to include nights, weekends and holidays.

Strengthened by our Differences. United to Make a Difference

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens ourpeople, improves ourservice, and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.