Executive Chef | Full-Time | Macon Centreplex

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. OverviewThe Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue's F&B operation. 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 November 6, 2026. ResponsibilitiesResponsible for managing, developing, and mentoring a staff of up to 35 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. Provide 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 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. 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. Oversees 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. 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 the 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. Qualifications5-7 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. skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. 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 creatively and expeditiously find solutions. Ability to set priorities and use initiative; strong decision-maker. Ability to be detail-oriented, multitask, 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.