Oak View Group
Executive Chef, Suites | Full-Time | Allegiant Stadium
Oak View Group, Las Vegas, Nevada, us, 89105
Oak View Group
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering 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.
Position Summary The
Executive Chef, Suites
is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees.
This role will pay a salary of $115,000-$125,000 and is bonus eligible.
For FT roles: Benefits: 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 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 a two-way line of 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 being followed by kitchen and service staff at all times
Maintains proper inventory controls with the Sous Chef, end of month inventory
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef.
Approach all encounters with guests and employees in a friendly and service-oriented manner
Always comply with OVG standards and regulations to encourage safe and efficient facility operations
Have working knowledge of menus and preparation skills required to produce food according to facility standards
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders
Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders.
Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment
Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
Performs other duties as requested by management
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 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 individual with the ability to meet required budgetary goals
Excellent organizational, planning, communication and inter‑personal 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 basic food service and kitchen equipment
Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
Strong communication skills and the ability to read, write, and understand English
Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
Excellent organizational and planning skills
Strong customer service orientation
Excellent communication and interpersonal skills
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
Creative and ability to create unique dining experiences
Ability to be creative with food presentations and maintain a quality product.
Must maintain local Health Codes and sanitation
Computer Skills
Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)
Other Qualifications:
Serve-safe 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 to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.
Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people , improves our service , and raises our excellence . Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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Position Summary The
Executive Chef, Suites
is responsible for preparing and overseeing the preparation of all food items for the 128 Suites at Allegiant Stadium, while maintaining the highest standards to produce an appealing and appetizing product. The Executive Suites Chef is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines. Carries out supervisory responsibilities in accordance with OVG policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees.
This role will pay a salary of $115,000-$125,000 and is bonus eligible.
For FT roles: Benefits: 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 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 a two-way line of 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 being followed by kitchen and service staff at all times
Maintains proper inventory controls with the Sous Chef, end of month inventory
Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
Responsible for the Suites kitchens and pantry, in partnership with the Senior Executive Chef.
Approach all encounters with guests and employees in a friendly and service-oriented manner
Always comply with OVG standards and regulations to encourage safe and efficient facility operations
Have working knowledge of menus and preparation skills required to produce food according to facility standards
Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Senior Executive Chef
Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
Maintain a high level of kitchen/knife skills to support the needs of the Senior Executive Chef in accordance with the event orders
Supervises and assists in the food preparation for Banquets, as well as other depts as required, following specifications of Banquet Event Orders.
Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
Expertise with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and train on all equipment
Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
Supervise and assist with the breakdown of commissary kitchens / concessions stands / club spaces and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
Performs other duties as requested by management
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 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 individual with the ability to meet required budgetary goals
Excellent organizational, planning, communication and inter‑personal 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 basic food service and kitchen equipment
Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
Strong communication skills and the ability to read, write, and understand English
Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
Excellent organizational and planning skills
Strong customer service orientation
Excellent communication and interpersonal skills
Ability to work with limited supervision
Ability to interact with all levels of staff including management
Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
Creative and ability to create unique dining experiences
Ability to be creative with food presentations and maintain a quality product.
Must maintain local Health Codes and sanitation
Computer Skills
Proficient in Microsoft Office platforms, as well as Point of Sale software (Micros, Clover, Square, Tapn2, other)
Other Qualifications:
Serve-safe 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 to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 50 pounds.
Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people , improves our service , and raises our excellence . Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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