Executive Chef

3 weeks ago

Dawson Creek, Canada Oak View Group Full time

About Oak View Group

Oak View Group is a leading global company in venue development, management, and premium hospitality services for the live event industry. Our company offers a comprehensive solution set for a portfolio of world-class owned venues and a client roster that includes the most influential and highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.

Job Summary

The Culinary Director will oversee the culinary team, a key department of our venue's food and beverage operation. This role will actively supervise, coach, counsel, direct, train, and mentor employees to meet company quality standards. The Culinary Director will independently initiate and authorize all employment actions, such as hiring, termination, suspension, discipline, promotion, and transfer.

Key Responsibilities

  • Manage, develop, and mentor staff of part-time culinary employees, including initiating employment actions.
  • Ensure event staff are aware of workplace expectations and provide ongoing assistance, training, and mentoring.
  • Responsible for ensuring budgeted food percentages are achieved through effective control measures.
  • Control labor costs through effective scheduling of kitchen staff and cross-training employees.
  • Ensure that purchasing and preparation of all food products meet our company's standards of quality and consistency.
  • Supervise all line set-up, prep, and breakdown activities.
  • Coordinate the storage, maintenance, and repair of all kitchen equipment.
  • Arrange and manage kitchen staff skills training and development.
  • Maintain a positive and compliant employee relations climate.
  • Ensure compliance with health, sanitation, safety, and employment regulations.
  • Ensure proper kitchen record keeping and administrative requirements.
  • Promote teamwork among staff through effective communication and goal setting.

Requirements

  • Minimum of 4+ 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, and 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.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and creatively and expeditiously find solutions.
  • 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.
  • Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.

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