Executive Chef - Lead High-Volume Venue Kitchens

Oak View Group; Hartford (CT); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Health, Dental, and Vision Insurance

401(k) Savings Plan

401(k) matching

Paid Time Off (vacation, sick days, 11

Job summary

Oak View Group is seeking an Executive Chef to lead the culinary team at a premier venue. You will supervise, coach, and mentor staff, manage daily kitchen operations, and ensure food quality and safety across all outlets and events.

The role requires 5–7 years of kitchen management, strong leadership, and cost controls, with the ability to work evenings and weekends. Salary ranges from $100,000 to $110,000 annually and benefits include comprehensive health plans and retirement options.

Qualifications

• 5-7 years of kitchen management experience in a high-volume hotel, catering, or convention center.
• Proficiency with MS Word, Excel, and Outlook.
• Must maintain a current food handler's card and alcohol service permit.
• Ability to work evenings, weekends, and extended hours as needed.

Responsibilities

• Direct, develop, and mentor full-time and part-time culinary staff, including hiring and discipline actions.
• Ensure event staff are trained and aware of workplace expectations.
• Control food costs and maintain inventory, including portion controls and supplier coordination.
• Monitor labor costs through scheduling and staff development.
• Oversee menu development and ensure consistency with concept standards.
• Maintain health, sanitation, and safety standards across all kitchen operations.

Skills

Kitchen management

Leadership

Food cost control

Staff training

Scheduling

Problem solving

Education

Food handler's card and alcohol service permit

Tools

MS Word

MS Excel

Outlook

Job description

Oak View Group is seeking an Executive Chef to lead the culinary team at a premier venue. You will supervise, coach, and mentor staff, manage daily kitchen operations, and ensure food quality and safety across all outlets and events.

The role requires 5–7 years of kitchen management, strong leadership, and cost controls, with the ability to work evenings and weekends. Salary ranges from $100,000 to $110,000 annually and benefits include comprehensive health plans and retirement options.