Oak View Group
Executive Chef | Full-Time | Penn State University Athletics
Oak View Group, University Park, Texas, United States
Executive Chef | Full-Time | Penn State University Athletics
Executive Chef – Responsible for managing the culinary team, overseeing kitchen operations, event planning, food cost control, compliance with food safety, and employee training. Must maintain high guest satisfaction and profitability on a variable, event‑driven schedule.
Position Summary The Executive Chef manages the culinary department of a venue’s F&B operation, supervising, coaching, training, and mentoring staff. The role ensures compliance, employee relations, scheduling, menu development, kitchen safety, and production excellence. The role is open until January 9, 2026.
Benefits Health, Dental and Vision Insurance, 401(k) Savings Plan with matching, and Paid Time Off (vacation days, sick days, and 11 holidays). Salary $105,000–$125,000. Open until January 9, 2026.
Responsibilities
Manage, develop, and mentor 35 full‑time and part‑time culinary employees, including hiring, firing, and disciplining.
Ensure event staff meet workplace expectations, provide training, and reinforce procedures.
Control food cost through portion control, inventory rotation, purchasing, and waste control.
Schedule kitchen staff, monitor breaks, and approve break documentation.
Maintain food quality, consistency, and style; develop menus; monitor production and standards.
Supervise line set‑up, prep, breakdown, and task delegation.
Coordinate storage, maintenance, and repair of kitchen equipment.
Coordinate catered services and food service area setup.
Arrange skill training and development; build morale and empowerment.
Maintain employee relations, staffing, and training.
Apply health, safety, and employment regulations.
Keep accurate kitchen records, inventories, and invoicing; schedule coverage.
Promote teamwork, communication, and goal setting.
Ensure timely, healthy Staff meals.
Qualifications
5–7 years directing multiple kitchens in full‑service event venues.
Track record of meeting projected costs.
Professional appearance and presentation.
Proficiency with MS Word, Excel, Outlook.
Food Handler’s card and alcohol service permit as required.
Experience in employee scheduling.
Certification in a nationally recognized sanitation program.
Knowledge of food preparation methods.
Effective communication, active listening, and interpersonal skills.
Training, evaluation, motivation, coaching, and counseling experience.
Problem‑solving and creative solution skills.
Decision‑making, initiative, and prioritization.
Detail orientation, multitasking, and dynamic environment handling.
Self‑directed team player.
Flexible schedule availability: nights, weekends, and long hours.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We do not discriminate on any protected basis under federal, state, or local law.
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Position Summary The Executive Chef manages the culinary department of a venue’s F&B operation, supervising, coaching, training, and mentoring staff. The role ensures compliance, employee relations, scheduling, menu development, kitchen safety, and production excellence. The role is open until January 9, 2026.
Benefits Health, Dental and Vision Insurance, 401(k) Savings Plan with matching, and Paid Time Off (vacation days, sick days, and 11 holidays). Salary $105,000–$125,000. Open until January 9, 2026.
Responsibilities
Manage, develop, and mentor 35 full‑time and part‑time culinary employees, including hiring, firing, and disciplining.
Ensure event staff meet workplace expectations, provide training, and reinforce procedures.
Control food cost through portion control, inventory rotation, purchasing, and waste control.
Schedule kitchen staff, monitor breaks, and approve break documentation.
Maintain food quality, consistency, and style; develop menus; monitor production and standards.
Supervise line set‑up, prep, breakdown, and task delegation.
Coordinate storage, maintenance, and repair of kitchen equipment.
Coordinate catered services and food service area setup.
Arrange skill training and development; build morale and empowerment.
Maintain employee relations, staffing, and training.
Apply health, safety, and employment regulations.
Keep accurate kitchen records, inventories, and invoicing; schedule coverage.
Promote teamwork, communication, and goal setting.
Ensure timely, healthy Staff meals.
Qualifications
5–7 years directing multiple kitchens in full‑service event venues.
Track record of meeting projected costs.
Professional appearance and presentation.
Proficiency with MS Word, Excel, Outlook.
Food Handler’s card and alcohol service permit as required.
Experience in employee scheduling.
Certification in a nationally recognized sanitation program.
Knowledge of food preparation methods.
Effective communication, active listening, and interpersonal skills.
Training, evaluation, motivation, coaching, and counseling experience.
Problem‑solving and creative solution skills.
Decision‑making, initiative, and prioritization.
Detail orientation, multitasking, and dynamic environment handling.
Self‑directed team player.
Flexible schedule availability: nights, weekends, and long hours.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We do not discriminate on any protected basis under federal, state, or local law.
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