Overview

The Executive Chef/Director of Food & Beverage is responsible for overseeing the direction of the entire Food & Beverage department activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the 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. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

The Director of Food & Beverage serves as the Executive Chef and is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage will assist the kitchen staff in preparing and cooking meats, soups and sauces as needed, and supervise all other aspects of the food and beverage operations. During events the Director of Food & Beverage will be visible in the front of house area and will ensure all OVG service standards are met. The Director of Food & Beverage is responsible for the training of all assigned staff.

This is a key position for the effective and profitable operation of the business. The Director of Food & Beverage 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 pays a yearly wage of $70,000 to $77,000.

Benefits 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 Oct 24, 2024

Responsibilities

• Overall management of Food & Beverage operation, ensuring high levels of quality and service, while maintaining a profitable operation.
• Responsible for coordinating and supervising the work of staff to include creating a positive work environment for all staff members.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Manages the control of food and labor costs through proper scheduling and purchasing.
• Conducts regular inspections to assure cleanliness and maintenance meet company standards.
• Oversees and manages monthly inventory.
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Assists kitchen staff in preparing hot and cold foods following portioning requirements as needed.
• Assists front of house team in delivering high quality service and products.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Maintains sanitation, health and safety standards and training in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for consulting with managers to plan menus and estimate expected food consumption.
• Must be a visible presence working on the kitchen floor and event floor with staff to ensure quality, efficiency, and overall management of operations.

Qualifications

• Minimum of 5-7 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 ServSafe Certification
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors 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 prioritize 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.