Executive Chef | Full-Time | Port Wentworth Ice Cove

Oak View Group 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 seven world‑class owned venues and a client roster that includes iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. Position Summary Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue's F&B operation. The Executive Chef actively supervises, coaches, counsels, directs, trains, and mentors employees to meet company quality standards and independently authorizes all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Executive Chef manages all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment and oversees the kitchen’s daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability, and a productive work environment. The Executive Chef must provide high‑level oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The role requires variable event‑driven scheduling, including evenings and weekends. This role pays an annual salary of $70,000–$75,000. Benefits for Full‑Time roles Health, dental, and vision insurance; 401(k) savings plan; 401(k) matching; paid time off (vacation days, sick days, and 11 holidays). This position will remain open until August 14, 2026. Responsibilities Managing, developing, and mentoring staff of full‑time and part‑time culinary employees, including hiring, firing, and disciplining. Ensuring event staff are aware of workplace expectations and providing ongoing assistance, training, and mentoring. Promoting a positive, enthusiastic, and cooperative workplace environment with staff. Reinforcing procedures and practices through repetition; leading by example and providing constructive feedback. Ensuring budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation, receiving and storage procedures, purchasing, kitchen security, and waste control. Controlling labor costs through effective scheduling, cross‑training, and employee development. Monitoring breaks, break documentation, and daily approval of break documentation for kitchen staff. Ensuring purchase and preparation of all food products meet Oak View Group’s standards of quality and consistency. Developing menus that maintain quality, consistency, and concept style. Monitoring food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitoring all food served for appearance, temperature, sanitary, and quality standards. Supervising all line setup, prep, and breakdown activities and delegating tasks to line personnel. Coordinating storage, maintenance, and repair of all kitchen equipment. Coordinating delivery and setup of catered services and food service areas. Arranging and managing kitchen staff training and development, including orientation of new employees. Providing leadership and support to the entire kitchen staff and building morale to encourage empowerment. Maintaining a positive and compliant employee relations climate. Staffing, training, evaluating, and counseling kitchen staff. Promoting support and communication with front‑of‑house staff. Rapidly solving problems. Ensuring compliance with health, sanitation, safety, and employment regulations by communicating and reinforcing standards and procedures. Maintaining proper kitchen record‑keeping and administrative requirements, including inventories and invoicing. Organizing employee work schedules and ensuring coverage for all kitchen areas and compliance with venue uniform policy. Promoting teamwork through effective communication, follow‑through, and goal setting. Leading by example and thorough instruction to obtain quality management of product, service, and concept philosophy. Overseeing production of staff meals to ensure they are on time, healthy, and substantial per meal calendar. Qualifications Minimum of 3–5 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. Developing results‑oriented staff through effective training, evaluation, motivation, coaching, and counseling. Supporting team members in building necessary skills for job performance. Delegating responsibilities effectively to achieve objectives and drive desired results. Identifying problems quickly and implementing creative, timely solutions. Demonstrating strong prioritization, initiative, and sound decision‑making skills. Maintaining strong attention to detail while managing multiple priorities in a fast‑paced, changing environment. Working independently while contributing positively within a collaborative, team‑oriented environment. Maintaining flexibility to work evenings, weekends, and extended hours as needed. Equal Opportunity Employer 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. #J-18808-Ljbffr