Executive Chef

3 weeks ago

Phoenix, Arizona, United States Oak View Group Full time
About Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Our company offers 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.

Job Summary

We are seeking an experienced Restaurant Executive Chef to join our team at an Exclusive Members Only Club Restaurant by Major Food Group and Oak View Group in downtown Phoenix. The successful candidate will have the primary duty of managing the culinary team, actively supervising, coaching, counseling, directing, training, and mentoring employees in meeting company quality standards.

Responsibilities
  1. Manage, develop, and mentor a staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  2. Ensure event staff are aware of workplace expectations, provide on-going 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 on-going constructive feedback.
  3. Ensure 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.
  4. Control 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.
  5. Ensure 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.
  6. Supervise all line set-up, prep, and breakdown activities, responsible for in-service delegation of tasks to line personnel.
  7. Coordinate the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
  8. Coordinate the delivery and set-up of catered services and food service areas as needed.
  9. Arrange and manage 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.
  10. Maintain 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, positively interacts with front-of-house staff, rapidly solves problems.
  11. Ensure compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  12. Ensure 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, staff compliance with venue uniform policy.
  13. Promote 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.
  14. Responsible for overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar.
Qualifications
  1. Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue.
  2. Demonstrated and verifiable track record of meeting projected costs.
  3. Professional appearance and presentation required.
  4. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  5. Maintains a current Food Handler's card and alcohol service permit if required by state or local government.
  6. Working knowledge of employee scheduling in a hospitality environment.
  7. Ability to obtain and maintain certification in a nationally recognized sanitation program.
  8. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  9. 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.
  10. 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.
  11. Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  12. Ability to recognize problems and to creatively and expeditiously find solutions.
  13. Ability to set priorities and use initiative, solid decision-maker.
  14. Ability to be detail-oriented, multi-task, and effectively prioritize in a continuously changing environment.
  15. Ability to be self-directed while working in a team-oriented environment.
  16. Ability to work a flexible schedule, able and willing to work nights, weekends, and long hours.

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