Executive Chef | Full-Time | University of Southern California (USC) Athletics

Oak View Group; Los Angeles (CA); On-site; USD 95,000 - 115,000; Full time

Job summary

A leading hospitality company seeks an Executive Chef to oversee kitchen management and elevate event dining experiences. The ideal candidate will possess extensive kitchen management experience, possess strong leadership qualities, and be committed to maintaining high standards in culinary preparation and presentation. This role demands flexibility and the ability to work evenings and weekends, ensuring guest satisfaction and operational efficiency.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) Savings Plan

Paid Time Off

Qualifications

• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• Maintains a current Food Handler’s card and alcohol service permit if required.

Responsibilities

• Oversee daily kitchen activities to ensure guest satisfaction.
• Mentor and train kitchen staff to meet company standards.
• Monitor food preparation standards for quality and safety.

Skills

Food preparation methods

Effective communication

Problem-solving

Detail-oriented

Teamwork

Education

Certified in a nationally recognized sanitation program

Tools

MS Word

Excel

Outlook

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.

Overview

The Executive Chef oversees 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 Executive Chef is responsible for the effective management and operation of the public food 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, and any other tasks assigned by the General Manager.

The Executive Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work on a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay an annual salary of $95,000-$115,000

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 September 19, 2025.

Responsibilities

• Ensure 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 for all Pubic Food Events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG’ 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.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promote support and communication with the entire staff. 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.
• 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.

Qualifications

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and surveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritized in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue.
• 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.

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.