Overview

The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Executive Chef is responsible for overseeing 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 solely responsible for the effective management and operation of the culinary team including restaurant operations, 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 management. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.

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 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 a salary of $70,000 to $80,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until December 30, 2024

Responsibilities

• Assists in the overall effective management of the catering, Concession and Restaurant Operation
• Assist in the management of restaurant operations of 5 separate food concepts and catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff & guests. Attend weekly meetings to ensure precise communication within the department.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately.
• Ensure legal, efficient, professional and profitable operation of the venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
• Author, review and amend policies & procedures, as requested by the General Manager.
• Author and amend contracts; authorize terms as directed by the General Manager.
• Oversee scheduling and labor allocation.
• Work in tandem with the General Manager to business volume in relation to anticipating staffing needs, target market demographics; determine and project financial and production volume to guest ratio.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Directs and assists staff in preparing and attaining future goals.
• Provides each manager with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective management team.
• Gives the staff clear direction, and provides the necessary assistance for them to perform their work.
• Assists the General Manager in evaluating each manager’s performance and makes recommendations for their improvement.
• Reviews and assists in the development of menus and marketing plans and programming with the appropriate department heads.
• Establishes and maintains personal relationships with managers, staff, suppliers, vendors and the public that projects the restaurant establishment in a positive light.

Qualifications

• BA or BS with business-related major; accounting minor or credits preferred.
• Minimum 5 years management experience in food-related or restaurant industry.
• Nationally recognized, advanced food service sanitation training course certification.
• Ability to communicate with employees, co-workers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Ability to speak, read, and write in English.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing restaurant concept locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Valid Alcohol Service Permit if required by state and/or county of venue.
• Familiar with inventory cost control and menu planning.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction.