Executive Chef: Lead High-Volume Venue Kitchen

Oak View Group; Loveland (OH); Presencial; USD 80.000 - 90.000; Tempo integral

Benefícios oferecidos por esta vaga

Health Insurance

Dental Insurance

Vision Insurance

401(k) Matching

Paid Time Off (vacation/sick/11 paid)

Resumo da vaga

Oak View Group is seeking an Executive Chef to lead and mentor the culinary team within its live entertainment venues. The role encompasses staffing, training, hiring, and directing all kitchen activities to ensure guest satisfaction, profitability, and compliance with safety standards.

The Executive Chef will manage food production, menu development, cost controls, and event-specific services, with a focus on high-volume operations.

Qualificações

• 5-7 years of kitchen management experience in a high-volume hotel, catering, or convention center is highly preferred.
• Strong leadership, communication, and training skills are essential.
• Ability to manage food costs, inventory, and vendor relationships while ensuring quality.

Responsabilidades

• Manage, mentor, and develop culinary staff including hiring, firing, and disciplinary actions.
• Provide ongoing training and guidance to event staff and ensure adherence to standards.
• Oversee kitchen operations, including menu development, portion controls, and scheduling.
• Monitor food quality, appearance, temperature, sanitation, and safety across all outlets.
• Lead inventory, ordering, receiving, and storage procedures to meet cost targets.
• Direct line setup, prep, and breakdown; manage kitchen equipment maintenance and repairs.

Conhecimentos

Culinary leadership

Staff mentorship

Food cost control

Kitchen safety

Employee coaching

Operations management

Ferramentas

MS Word/Excel/Outlook

Descrição da vaga

Oak View Group is seeking an Executive Chef to lead and mentor the culinary team within its live entertainment venues. The role encompasses staffing, training, hiring, and directing all kitchen activities to ensure guest satisfaction, profitability, and compliance with safety standards.

The Executive Chef will manage food production, menu development, cost controls, and event-specific services, with a focus on high-volume operations.