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.

OVG's hospitality division is searching for an Executive Chef who will oversee culinary operations at the Moody Center.  The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG 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 General Manager.  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. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify 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.

 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 to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay an annual salary of $105,000 to $120,000 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 June 13, 2025.

At Moody Center in Austin, Texas, we are building a championship organization that serves our fans, community, and business partners through world-class sports, entertainment, and experiences. We believe our employees are our greatest assets.  We strive to create a culture that empowers and inspires our employees to go above and beyond for our clients, patrons and community. We are looking for individuals who will embody our values of authenticity, transparency, hospitality, compassion, inclusivity, and excellence.

Moody Center is Austin’s new arena that gave the “Live Music Capital of the World” the world-class arena it deserves.  Moody Center is a premiere 15,000+ seat venue that hosts the biggest artists and acts on the planet. Designed specifically for concerts, the new arena is home to The University of Texas Women’s and Men’s basketball games, family shows, and other sporting and community events. Moody Center is the first of its kind in the industry with an unrivaled partnership between Oak View Group, Live Nation/C3 Presents, The University of Texas at Austin, and Minister of Culture, Matthew McConaughey. Moody Center has been recently named the Arena of the Year by Pollstar and by the Academy of Country Music. 

• Responsible for managing, developing, and mentoring staff of full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Responsible for assisting all catering sales as well as planning and execution of all events
• Ensures event staff are aware of workplace expectations; provides on-going assistance, training, and mentoring to event staff; promotes a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforces procedures and practices through repetition; leads by example and provides on-going 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; is 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 OVG’ 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 set-up, 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; builds morale and encourages 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 entire staff. 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 ensuring that the organization's sustainability goals are met or exceeded.
• Assists in the overall effective management of the catering operations
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to assure 100% compliance with Alcohol Service policies. 
• Ensure the legal, efficient, professional, and profitable operation of the venue.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads

• Minimum of 5-7 years of kitchen management experience in a full-service restaurant or event venue.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation are 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 demonstrate 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. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to find solutions creatively and expeditiously. 
• Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.

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.