Executive Chef | Full Time | The Bushnell

Executive Chef | Full Time | The Bushnell Location Name: The Bushnell Category: Culinary / Kitchen Management Location: US-CT-Hartford 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 a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Position Summary 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. 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. Benefits for Full‑Time roles 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 July 24th, 2026. Responsibilities Responsible for managing, developing, and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations and provides ongoing assistance, training, and mentoring to event staff. Promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff. Reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation, 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. 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 Oak View Group’s 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 setup, 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 and builds morale to encourage 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 the entire staff and 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 overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar. Delegate responsibilities effectively to achieve objectives and drive desired results. Support 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. Develop results‑oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to identify problems quickly and implement creative, timely solutions. Demonstrate strong prioritization, initiative, and sound decision‑making skills. Maintain 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. Maintain flexibility to work evenings, weekends, and extended hours as needed. Strengthened by our Differences. United to Make a Difference 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. 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