Executive Chef Job at OAK View Group
OAK View Group
Executive Chef (FT)
Jackson, Mississippi•Full-time
Executive Chef:
Jackson, MS
Description:
The Jackson Convention Complex is situated in the center of Mississippi’s capital city and the heart of Southern hospitality. The Complex boasts 330,000 square-foot of space that includes 60,000 square feet of exhibit space, 25 meeting rooms, a 382-seat theater, and the 25,000-square-foot Grand Ballroom.
OVG Facilities, a division of the Oak View Group, is a full-service venue management and event programming company that operates and books arenas, theaters, convention centers, and amphitheaters throughout the U.S. delivering customized management plans for each of their venues. OVG Facilities specializes in event programming, booking services, and creating unique experiences that focus on providing premium content to enhance the guest’s experience.
Summary:
The Executive Chef is responsible for a top-notch food & beverage operation as well as menu design and meal preparation of the facility including: fine dining, private catering & events, concerts and concessions food experience. Additionally, work with the Director of Food & Beverage to execute purchasing, receiving and producing. This position will oversee the stewarding department, and maintain all culinary equipment including china, glass and smallware. This role reports to the Director of Food and Beverage.
Responsibilities of this Position:
- Research and development of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business; works with sales staff on concepts and themes
- Establishes food presentation technique and quality standards.
- Oversees menus and standards of food production and preparation, for concessions, retail operations and all special events.
- Works with sales staff and the Director of Food & Beverage to assign prices to menu items in accordance with budgetary goals.
- Ensures accurate recipe development and testing.
- Oversees all food production and preparation, for all special events.
- Estimates food consumption and purchases kitchen supplies including food products.
- Double checks food and equipment purchases for all aspects of the business to ensure consistency with standard operating procedures.
- Enforces all sanitation and maintenance procedures.
- Schedules and supervises employees, checking weekly schedules.
- Coordinates and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure high-quality, efficient and profitable food service.
- Work with the Director of Food & Beverage to maintain the cost of goods, labor, and any other responsibilities at or below budget.
- Reviews menus and analyzes recipes to ensure superior standards for retail and special events.
- Responsible for inventory control and the proper rotation of all items.
- Communicates with the operations department to ensure standards are maintained.
- Coordinate with the Director of Food & Beverage to verify and reconcile production and sellable items
- Work with Food & Beverage Director to create concession items that support concert event experiences and maximize sales
- Hire and train culinary staff to include unit-required Food Safety and local Health Dept. requirements
- Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
- Establishes and enforces nutrition, sanitation and high-quality standards for food and beverage in kitchen and portable food operations
- ServSafe Certified
- Must have the ability to work a varied and flexible shift.
- Must have the ability to comply and implement all Standard Operating Procedures
- Other duties may be assigned.
Education and/or Experience:
- Certificate from an accredited culinary school, college, or technical school.
- 10 or more years of hands-on experience.
- 4 or more years of kitchen/culinary management experience at an executive level.
- ServSafe Certified.
- Must maintain local Health Codes and sanitation HACCP.
- At least eight (8) years of culinary experience in high volume facility producing complex meals for large, high-profile events of 150 guests or more.
- Advanced oral and written communication skills.
- 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.
- Ability to be creative with food presentations and maintain a quality product.
- 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 able 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 Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.
Other Qualifications:
Serve-safe certified.
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