Executive Chef | Full-Time | Atlantic City Convention Center & Boardwalk Hall

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 Chefis responsible for the development of menus ensuring quality consistency and Ovations standards 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. Provide management oversight of the kitchens daily activities of the 2 kitchens at both locations and it is my direct responsibility with the support of my staff to ensure guest satisfaction and provide quality menu offerings within budget. The Executive Chef role also includes on a daily basis a high level of oversight culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Executive Chef must maintain excellent attendance and be available to work events as scheduled per business needs.

This role pays an annual salary of $75664-$94580

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 August 28 2026.

• Responsible for the development of menus ensuring quality consistency and Ovations standards 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.
• 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.
• Ensures compliance with health sanitation safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Managing developing and mentoring full-time and part-time culinary employees including initiating employment actions such as hiring firing and disciplining.
• Ensuring staff are aware of workplace expectations; providing ongoing assistance training and mentoring to staff; promoting a positive enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforcing procedures and practices through repetition; leading by example; and providing ongoing constructive feedback.
• Responsible for ADP Time Saver and weekly scheduling for Kitchen and Utility Departments.
• Responsible for purchase orders when purchasing items.
• Communicate any and all issues with department heads to ensure a smooth safe work environment.
• Responsible for the weekly light schedule to Global to ensure energy conservation.
• Monthly inventory at both locations.
• Maintain a recipe book to ensure proper cost for each menu item.
• Communicates with Catering Sales department to ensure proper foods/budgets/labor and equipment are utilized correctly.
• Purchases menus items from approved food vendors with our internal PO system.
• Signs off and maintains employee schedules daily and weekly to ensure accurate labor cost (ADP Time Saver).
• Communicate and report directly to the General Manager.

• 2-year culinary degree required.2-year culinary certification.
• 3-5 years of culinary experience required.
• 2 years of high-volume banquet management experience.
• ACF Certification CCC or CEC is a plus.
• Must have strong communication skills and be able to communicate with employees co-workers management staff and guests in a clear business-like and respectful manner that focuses on generating a positive enthusiastic and cooperative work environment.
• Bilingual in Spanish is a plus.
• Possess a valid food handling certificate (ServSafe).
• Must have the ability to train the culinary staff in the following skills:
• Must have knowledge of hot foods stocks and soups and have the ability to prepare all foods using a recipe.
• Must know how to roast all meats poultry and fish items to proper temperatures.
• Must have knowledge of cold food salads fruit trays cheese trays and Garde Manger skills.
• Must have good knife skills.
• Must be able to use equipment like steamers kettles fryers grills ovens and braisers.
• Must be able to read a BEO and break down prep assignments to culinary staff.
• Ability to read and understand a P&L.
• Must have knowledge of local health codes and HACCP procedures.
• Must meet grooming standards as well as enforce the grooming policy.

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.