Executive Chef | Full Time | The Bushnell

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 Executive Chef has the primary duty of managing the culinary team a recognized department of the venues F&B operation. The Executive Chef will actively supervise coach counsel direct train and mentor employees in meeting company quality 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 kitchens daily activities in accordance with Oak View Groups 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 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 the F&B Director. The Executive Chef must provide a high level of oversight culinary proficiency and operational/personnel support to ensure the smooth running of 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 includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills and self-direction are required.

This role pays an annual salary of $90000-$100000 and is bonus eligible.

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 24th 2026.

• Responsible for managing developing and mentoring full-time and part-time culinary employees including initiating employment actions such as hiring firing and disciplining.
• Ensures event staff are aware of workplace expectations and provides ongoing assistance training and mentoring to event staff.
• Promote a positive enthusiastic and cooperative workplace environment by working side-by-side with staff.
• Reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls kitchen timings food inventory rotation measures receiving and food storage procedures inventory controls effective purchasing procedures kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff cross-training and development of employees.
• Responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet Oak View Groups standards of quality and consistency.
• Responsible for the development of menus ensuring quality consistency and style of concept are maintained.
• Monitors production of food preparation ensuring recipe specifications portion controls and kitchen timings are met.
• Monitors all food served relative to appearance temperature sanitary and quality standards.
• Supervises all line setup prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage maintenance and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen staff skills training and development including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff and builds morale to encourage empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing training evaluation and counseling of kitchen staff.
• Promotes support and communication with the entire staff and positively interacts with front-of-house staff.
• Rapidly solves problems.
• Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules ensuring appropriate coverage for all kitchen areas and staff compliance with venue uniform policy.
• Promotes teamwork among staff through effective communication follow-through and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product service and philosophy of concept.
• Responsible for overseeing the production of staff meals ensuring that they are on time healthy and substantial per meal calendar.
• Delegate responsibilities effectively to achieve objectives and drive desired results.
• Support team members in building the skills necessary for effective job performance.

• Minimum of 5-7 years of 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 food handlers card and alcohol service permit if required by state or local government.
• 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.

• Develop results-oriented staff through effective training evaluation motivation coaching and counseling.

• Ability to identify problems quickly and implement creative timely solutions.

• Demonstrate strong prioritization initiative and sound decision-making skills.

• Maintain strong attention to detail while managing multiple priorities in a fast-paced changing environment.

• Able to work independently while contributing positively within a collaborative team-oriented environment.

• Maintain flexibility to work evenings weekends and extended hours as needed.

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.