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.

The Executive Concession Chef is responsible for overseeing the direction of the Concessions 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 Concessions 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 General Manager. The Executive Concessions Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.  

This is a key position for the effective and profitable operation of the business. The Executive Concessions Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   

This role pays an annual salary of $100,000 to $130,000 and is bonus eligible

For FT roles: Benefits: 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 May 22, 2025.

• Develop and implement innovative and exciting concessions menus that cater to diverse fan preferences.
• Ensure consistent execution of recipes and plating standards across all concession stands.
• Monitor and adjust menu offerings based on sales data and customer feedback.
• Create and test new menu items, focusing on speed of service and quality.
• Oversee the efficient production of food items for high-volume concessions operations.
• Develop and implement standardized production procedures to ensure consistency and speed.
• Manage inventory, ordering, and cost control for all concessions food and supplies.
• Understand and implement speed of service standards.
• Recruit, train, and supervise a large team of concession cooks, prep cooks, and support staff.
• Develop and implement effective training programs to ensure consistent performance.
• Foster a positive and collaborative work environment.
• Schedule and manage staff effectively to meet operational demands.
• Ensure compliance with all food safety and sanitation regulations (HACCP, etc.).
• Maintain a clean and organized kitchen and concession stand environment.
• Oversee the operation and maintenance of all concession kitchen equipment.
• Implement and maintain efficient workflow processes.
• Maintain the highest standards of food quality, presentation, and service.
• Conduct regular quality checks and address any issues promptly.
• Monitor customer feedback and implement strategies to improve satisfaction.
• Work with F&B management to ensure that all standards are being met.
• Monitor and control food and labor costs.
• Assist in the development of annual budgets.
• Analyze financial reports and implement strategies to improve profitability.
• Other duries as assigned.

• Minimum of 5-7 years of experience as an Executive Chef or Executive Sous Chef in a high-volume food service environment, preferably in concessions or event catering.
• Proven track record of managing large culinary teams and operations.
• Strong knowledge of food safety and sanitation regulations.
• Excellent culinary skills and creativity.
• Strong leadership, communication, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in menu costing and inventory management.
• Experience with high volume production and speed of service.
• Ability to work flexible hours, including nights, weekends, and holidays.

Preferred Qualifications:

• Experience with point-of-sale (POS) systems and inventory management software.
• Certification in food safety and sanitation (ServSafe, etc.).
• Experience in a sports or entertainment venue.

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.