Executive Chef - High-Volume Convention Center Dining & Events

Oak View Group; Palm Springs (CA); On-site; USD 100,000 - 115,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) + matching + PTO (vacation, S&D

11 holidays}

Job summary

Oak View Group seeks an Executive Chef to lead the culinary team, directing daily kitchen operations and event support. You will set menus, oversee production, and enforce quality and safety standards to drive guest satisfaction and profitability.

The role requires strong leadership, hands-on supervision, and the ability to manage multiple outlets and events—often evenings and weekends—and to maintain a compliant, high-performance kitchen culture.

Qualifications

• 5-7 years of kitchen management in high-volume venues preferred.
• Proven track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of MS Word/Excel/Outlook.
• Current Food Handler’s card and alcohol service permit as required.
• Experience with staff scheduling in hospitality.
• Ability to obtain sanitation certification.

Responsibilities

• Manage and mentor the culinary staff, including hiring and discipline.
• Provide training and guidance to event staff for quality and safety.
• Control food costs through portioning, inventory, and purchasing procedures.
• Schedule kitchen staff to optimize labor costs and coverage.
• Ensure food safety, sanitation, and quality standards across all outlets.
• Coordinate kitchen equipment maintenance and event setups.

Skills

Kitchen management

Leadership

Staff development

Menu planning

Cost control

Food safety

Education

Food Handler’s card

Alcohol service permit

Sanitation certification

Tools

MS Word

MS Excel

MS Outlook

Job description

Oak View Group seeks an Executive Chef to lead the culinary team, directing daily kitchen operations and event support. You will set menus, oversee production, and enforce quality and safety standards to drive guest satisfaction and profitability.

The role requires strong leadership, hands-on supervision, and the ability to manage multiple outlets and events—often evenings and weekends—and to maintain a compliant, high-performance kitchen culture.