Executive Chef | Full Time | The Bushnell

Responsibilities

• Manages, develops, and mentors full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Promotes a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff.
• Ensures event staff are aware of workplace expectations and provides ongoing assistance, training, and mentoring to event staff.
• Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
• Maintains a positive and compliant employee relations climate.
• Safeguards the purchasing and preparation of all food products to meet Oak View Group’s standards of quality and consistency.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Maintains proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products.
• Supports team members in building the skills necessary for effective job performance.

Qualifications

• 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 handler's 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.
• Develops results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Identifies problems quickly and implements creative, timely solutions.
• Demonstrates strong prioritization, initiative, and sound decision-making skills.
• Maintains 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.
• Maintains flexibility to work evenings, weekends, and extended hours as needed.

Benefits

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)

Pay

$90,000 - $100,000 annually

Schedule

Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required. This role pays an annual salary of $90,000-$100,000 and is bonus eligible.

Application Instructions

This position will remain open until July 24th, 2026.

About the Role

The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue's 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 kitchen’s daily activities in accordance with Oak View Group's 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.