Chef de Cuisine | Full-Time | Ensemble Arts

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services with a platform spanning venue development and end-to-end capabilities across venue management hospitality and sponsorship sales. Founded in 2015 the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas stadiums convention centers music festivals performing arts centers and cultural institutions spanning four continents.

The Chef de Cuisine at Leo is a hands on position that runs daily kitchen operations for both restaurant & café - works directly with leadership to execute and continuously evolve culinary vision. The Chef de Cuisine is involved with all aspects of the a al carte culinary operations encompassing operational duties and financial responsibilities providing leadership and management of kitchen staff and growing and developing the product and profitability of restaurant and Cafe. The Chef de Cuisine is an ambassador of the Culinary program and as such plays an integral role in the development of the Brand.

This role pays an annual salary of $80000-$90000

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 July 3 2026.

Leo is a vibrant restaurant and bar inside Philadelphias Kimmel Center for the Performing Arts situated in the heart of the Avenue of the Arts. Named for legendary Philadelphia Orchestra Music Director Leopold Stokowski we serve a globally inspired coastal menu rooted in Mediterranean flavors seasonal ingredients and locally sourced produce. We value hospitality creativity and doing things with intention and were looking for someone who wants real ownership in one of Philadelphias most celebrated cultural venues.

• Develop seasonal Mediterranean and globally coastal-inspired menu.
• Ability to expedite daily service of 100 covers.
• Coordinate prep systems for Leo and Curtain Call Cafe
• Place daily orders and managing vendor relationships throughout the Philadelphia region.
• Oversee inventory food cost labor cost payroll and waste reduction.
• Manage par levels and maintain clean organized back-of-house.
• Manage prix-fixe services special Events and Ensemble Arts programming.
• Oversee hiring training and mentoring a small dedicated kitchen team.
• Maintain consistent quality timing and plating standards that reflect Leos elevated yet approachable identity.
• Ensure full compliance with Philadelphia Department of Public Health protocols and food safety standards
• Ability to work all stations.
• Plan and manage the procurement production preparation and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitations standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies procedures and brand standards
• Complete daily weekly and monthly management administrative duties including operations reports financial documentation standard operating procedures safety and sanitation checklists and ordering and inventory documentation
• Control labor and operating expenses through effective planning recipe management purchasing decisions and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different techniques prepare new items etc.
• Because of the fluctuating demands of the companys operation it may be necessary that each Employee Partner perform a multitude of different functions; therefore as an essential part of your position you will be expected to help others when the occasion arises just as other Employee Partners are expected to help you. Accordingly you may be expected to perform other tasks as needed or as directed.
• Adhere to all of the various company club and department written mandatory standards of operations policies and procedures manuals memos oral instructions etc. all of which go to make up the essential functions of the job.
• Responsible for maintaining good conduct and safe working habits while in all areas including the kitchen and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
  

• Minimum 3-5 years in a kitchen leadership role (highly preferred).
• Strong knife skills with solid fish and meat butchery fundamentals.
• Deep knowledge of seasonal ingredients.
• Experience with ordering inventory management and vendor relationships.
• Comfort with food costing COGS management and Google Sheets/Excel.
• Calm positive presence during high-volume service especially on performance nights.
• Ability to develop and implement onboarding and training systems for new hires.
• Collaborative attitude and strong communication skills across FOH and BOH teams.
• Philadelphia Food Safety Certificate.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.

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.