Executive Chef | Full-Time | Enmarket Arena

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential highest attended arenas convention centers music festivals performing arts centers and cultural institutions on the planet.

TheExecutive Chef serves as the top culinary leader at Enmarket Arena the premier Savannah arena that is home to the Savannah Ghost Pirates and a high-volume calendar of concerts special events and large-scale productions. This role is responsible for the overall leadership strategic direction and operational oversight of the entire culinary department ensuring seamless execution of all food and beverage services across multiple premium clubs suites concessions and back-of-house operations for professional sports and entertainment events.

The Executive Chef is accountable for setting the culinary vision driving menu innovation upholding safety and sanitation standards and leading a team of 35 full-time and part-time culinary professionals. This role requires exceptional culinary acumen strong leadership cost management expertise and a commitment to operational excellence in a fast-paced guest-focused environment.

The Executive Chef must be available to work an event-driven schedule including evenings weekends and holidays.

This role pays an annual salary of $90000-$105000

Benefits for Full-Time roles: Health Dental and Vision Insurance 401(k) Savings Plan 401(k) matching and Paid Time Off (vacation days sick days and 11 holidays)

This position will remain open until November 28 2025.

Key Responsibilities:

Culinary Leadership & Operations

• Serve as the senior culinary leader responsible for all food preparation presentation quality and consistency across all events and outlets within Footprint Center.
• Develop manage and execute high-volume menus for NBA and WNBA games concerts VIP suites clubs staff meals and catered events with a focus on innovation fan experience and operational feasibility.
• Ensure seamless culinary execution for a year-round calendar of events including 80 home games national concerts corporate events and back-of-house player dining experiences.

Team Management & Development

• Lead mentor and manage a team of over 35 culinary professionals including sous chefs line cooks prep cooks and utility staff.
• Oversee staffing hiring onboarding scheduling performance evaluations and professional development of the culinary team.
• Foster a positive kitchen culture that emphasizes accountability empowerment continuous learning and high performance.

Financial & Cost Control

• Develop and maintain food cost targets and labor budgets in collaboration with the Sr. Executive Chef and Director of F&B.
• Ensure adherence to budgeted food cost percentages through effective inventory management portion control waste reduction and purchasing practices.
• Monitor payroll approve time sheets and optimize labor deployment based on event volume.

Menu Development & Quality Assurance

• Create and implement seasonal and event-specific menus that reflect the culinary brand of the arena while meeting diverse guest expectations dietary needs and brand partnerships.
• Ensure all food is prepared and served in accordance with Oak View Groups quality safety and brand standards.
• Conduct regular kitchen walk-throughs and tastings to uphold presentation taste and consistency.

Compliance & Safety

• Enforce all local state and federal food safety and sanitation standards.
• Maintain accurate kitchen records including food safety logs inventory sheets and production reports.
• Ensure cleanliness and safe use of all kitchen equipment and facilities.

Event Execution & Client Interaction

• Collaborate with the Events Premium and Concessions teams to plan execute and elevate the culinary experience for VIP clients team personnel artists and sponsors.
• Provide on-site leadership during high-profile events and adjust operations in real time to meet service demands.

• Minimum 5 years experience as an Executive Chef or senior culinary leader in a high-volume sports arena or hotel/event venue setting.
• Proven success managing a large culinary team in a union or non-union environment.
• Strong understanding of inventory food costing labor controls and P&L accountability.
• Creative and strategic thinker with the ability to develop compelling menus for a variety of audiences (fans premium guests athletes artists staff).
• Proficient in Microsoft Office Suite (Word Excel Outlook) and event-based culinary software systems.
• Certified Food Manager (ServSafe or equivalent); knowledge of HACCP and OSHA guidelines.
• Strong communication and interpersonal skills; ability to lead motivate and hold team members accountable.
• Must be highly organized adaptable and able to perform under pressure in a dynamic fast-paced environment.
• Ability to work a flexible event-based schedule including nights weekends and holidays as needed.
• This is a high-impact leadership role ideal for a chef who thrives on delivering excellence at scale and is excited to shape the culinary identity of a nationally recognized sports and entertainment venue

At OVG we understand that to continue positively disrupting the sports and live entertainment industry we need a diverse team to help us do it. We also believe that inclusivity drives innovation strengthens ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.