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.

This person will serve as a key liaison between corporate, regional and location based personal. As such they will be expected to actively participate in OVG's Culinary Council and to be an expert on our specified products and standard policies and procedures. The Regional Executive Chef will also be the point person on coordinating cross country culinary support for special events.

While working within OVG accounts, the Regional Executive Chef should observe and provide feedback on daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Regional Executive Chef should be prepared to coach the on site team regarding 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.

This is a key position for the effective and profitable operation of the business. The Regional 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 required.   The Regional Executive Chef must be able to travel to other venues to provide management oversight, as directed.

This role will pay a salary of $150,000 to $170,000.

For FT roles: Benefits: Health, Dental and Vision insurance, Matching pension, and paid time off (vacation days, sick days, and 12 holidays)

This position will remain open until Dec 31, 2024.

The Regional Executive Chef has the primary duty of supporting culinary operations through OVG’s accounts across  Canada. The Regional Executive Chef will serve as a mentor and resource to our culinary teams in regards to best practices, qualify standards, and the hiring and development of culinary staff. They will also provide both planning and hands on support for key events including VIP functions, account openings, sales presentations and seasonal start ups.

The Regional Executive Chef has the primary duty of supporting culinary operations through OVG’s accounts across  Canada. The Regional Executive Chef will serve as a mentor and resource to our culinary teams in regards to best practices, qualify standards, and the hiring and development of culinary staff. They will also provide both planning and hands on support for key events including VIP functions, account openings, sales presentations and seasonal start ups.

This person will serve as a key liaison between corporate, regional and location based personal. As such they will be expected to actively participate in OVG's Culinary Council and to be an expert on our specified products and standard policies and procedures. The Regional Executive Chef will also be the point person on coordinating cross country culinary support for special events.

While working within OVG accounts, the Regional Executive Chef should observe and provide feedback on daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Regional Executive Chef should be prepared to coach the on site team regarding 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.

This is a key position for the effective and profitable operation of the business. The Regional 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 required.   The Regional Executive Chef must be able to travel to other venues to provide management oversight, as directed.

• Minimum of 5+ years multi-unit kitchen management experience.
• 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 provincial government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program. 

Physical Dimensions:

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.

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 our people, improves our service, and raises our excellence. 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.