Oak View Group
Executive Chef, Suites | Full-Time | Allegiant Stadium
Oak View Group, Las Vegas, Nevada, us, 89105
Overview
Executive Chef, Suites | Full-Time | Allegiant Stadium. The Executive Chef, Suites is responsible for preparing and overseeing all food items for the 128 Suites at Allegiant Stadium, while maintaining high standards to produce an appealing and appetizing product. The role includes ensuring cleanliness, sanitation and safety in the kitchen and storage areas, minimizing waste, maximizing cost/production efficiency, and following HACCP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws, including interviewing, hiring, training employees, planning, assigning and directing work, and appraising performance. Salary range:
$115,000-$125,000
per year and bonus eligibility. Benefits for full-time roles include health, dental and vision insurance, a 401(k) savings plan with matching, and paid time off (vacation, sick days, and holidays). This position remains open until
November 28, 2025 . About The Venue
Allegiant Stadium
is the technologically-advanced stadium that is the home of the Las Vegas Raiders NFL team and hosts world-class entertainment including concerts and special sporting events. Responsibilities
Provides two-way communication between BOH & FOH during events, expediting food to events Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining Ensures all kitchen guidelines are followed by kitchen and service staff at all times Maintains proper inventory controls with the Sous Chef, end-of-month inventory Coordinates with the lead steward to ensure maintenance of all kitchen equipment, event setups & breakdowns align with event needs Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef Approaches all encounters with guests and employees in a friendly, service-oriented manner Complies with OVG standards and regulations to ensure safe and efficient facility operations Maintains knowledge of menus and preparation skills required to produce food according to facility standards Assists in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef Ensures completion of necessary food and station preparations prior to events to serve guests promptly and efficiently Maintains high-level kitchen/knife skills to support the Senior Executive Chef per event orders Supervises and assists in food preparation for banquets and other departments as required, following Banquet Event Orders Ensures banquet items are completed on time and coordinates with Food & Beverage Manager or Banquet Captain for changes Utilizes and trains on equipment such as slicers, blenders, ovens, broilers, ranges, steam kettles, grills, fryers, mixers, and more Maintains a “Clean as You Go” policy and sanitation schedule; keeps storage areas neat and clean Supervises and assists with the breakdown of commissary kitchens / concessions stands / club spaces, ensuring proper storage of food and equipment P performs other duties as requested by management Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education And/or Experience
Culinary program degree, training and certification 3 or more years of hands-on experience 2 or more years of kitchen/culinary management experience at an executive level ServSafe Certified Must maintain local Health Codes and sanitation HACCP Results-oriented with ability to meet budgetary goals Excellent organizational, planning, communication and interpersonal skills Ability to undertake and complete multiple tasks Competent computer skills Skills And Abilities
Ability to use and maintain basic food service and kitchen equipment Ability to train others in the use of kitchen equipment Strong analytical and mathematical skills relevant to culinary and F&B Strong communication skills in English Ability to interact with all levels of staff and quickly identify problems and resolve them Excellent organizational and planning skills Strong customer service orientation Ability to work with limited supervision Ability to work irregular hours including nights, weekends and holidays Creativity in dining experiences and food presentations; maintain quality product Must maintain local Health Codes and sanitation Computer Skills
Proficient in Microsoft Office platforms and Point of Sale software (Micros, Clover, Square, Tapn2, others) Other Qualifications
ServeSafe certified Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain a non-gaming work card (Sheriff\'s Card) Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made. The employee is regularly required to stand and walk, and must regularly lift and/or move up to 50 pounds. Equal Opportunity Employer: Oak View Group is committed to equal employment opportunity and will not discriminate on any legally recognized basis including veteran status, race, color, religion, sex, national origin, age, disability, genetic information, or any other protected class under federal, state, or local law.
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Executive Chef, Suites | Full-Time | Allegiant Stadium. The Executive Chef, Suites is responsible for preparing and overseeing all food items for the 128 Suites at Allegiant Stadium, while maintaining high standards to produce an appealing and appetizing product. The role includes ensuring cleanliness, sanitation and safety in the kitchen and storage areas, minimizing waste, maximizing cost/production efficiency, and following HACCP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws, including interviewing, hiring, training employees, planning, assigning and directing work, and appraising performance. Salary range:
$115,000-$125,000
per year and bonus eligibility. Benefits for full-time roles include health, dental and vision insurance, a 401(k) savings plan with matching, and paid time off (vacation, sick days, and holidays). This position remains open until
November 28, 2025 . About The Venue
Allegiant Stadium
is the technologically-advanced stadium that is the home of the Las Vegas Raiders NFL team and hosts world-class entertainment including concerts and special sporting events. Responsibilities
Provides two-way communication between BOH & FOH during events, expediting food to events Enforces sanitation and quality controls of food standards for Food & Beverage service for all Suites dining Ensures all kitchen guidelines are followed by kitchen and service staff at all times Maintains proper inventory controls with the Sous Chef, end-of-month inventory Coordinates with the lead steward to ensure maintenance of all kitchen equipment, event setups & breakdowns align with event needs Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef Approaches all encounters with guests and employees in a friendly, service-oriented manner Complies with OVG standards and regulations to ensure safe and efficient facility operations Maintains knowledge of menus and preparation skills required to produce food according to facility standards Assists in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef Ensures completion of necessary food and station preparations prior to events to serve guests promptly and efficiently Maintains high-level kitchen/knife skills to support the Senior Executive Chef per event orders Supervises and assists in food preparation for banquets and other departments as required, following Banquet Event Orders Ensures banquet items are completed on time and coordinates with Food & Beverage Manager or Banquet Captain for changes Utilizes and trains on equipment such as slicers, blenders, ovens, broilers, ranges, steam kettles, grills, fryers, mixers, and more Maintains a “Clean as You Go” policy and sanitation schedule; keeps storage areas neat and clean Supervises and assists with the breakdown of commissary kitchens / concessions stands / club spaces, ensuring proper storage of food and equipment P performs other duties as requested by management Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education And/or Experience
Culinary program degree, training and certification 3 or more years of hands-on experience 2 or more years of kitchen/culinary management experience at an executive level ServSafe Certified Must maintain local Health Codes and sanitation HACCP Results-oriented with ability to meet budgetary goals Excellent organizational, planning, communication and interpersonal skills Ability to undertake and complete multiple tasks Competent computer skills Skills And Abilities
Ability to use and maintain basic food service and kitchen equipment Ability to train others in the use of kitchen equipment Strong analytical and mathematical skills relevant to culinary and F&B Strong communication skills in English Ability to interact with all levels of staff and quickly identify problems and resolve them Excellent organizational and planning skills Strong customer service orientation Ability to work with limited supervision Ability to work irregular hours including nights, weekends and holidays Creativity in dining experiences and food presentations; maintain quality product Must maintain local Health Codes and sanitation Computer Skills
Proficient in Microsoft Office platforms and Point of Sale software (Micros, Clover, Square, Tapn2, others) Other Qualifications
ServeSafe certified Possess valid SNHD food handling card, Alcohol Awareness or equivalent, and ability to obtain a non-gaming work card (Sheriff\'s Card) Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made. The employee is regularly required to stand and walk, and must regularly lift and/or move up to 50 pounds. Equal Opportunity Employer: Oak View Group is committed to equal employment opportunity and will not discriminate on any legally recognized basis including veteran status, race, color, religion, sex, national origin, age, disability, genetic information, or any other protected class under federal, state, or local law.
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