Culinary Director - New Business Start Up | Full-Time

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.

The Culinary Director has the primary duty of supporting culinary operations for OVG's Hospitality division under the Business Startup Team. The Culinary Director responsibilities include overseeing each new business venue's culinary success and operational performance and maintaining positive client relations. This position reports to the VP of Business Startup while working closely with the VP of Premium Services and Corporate Director of Concessions. The Culinary Director provides oversight, mentoring and ongoing direction to all culinary, suites, clubs, seat service and restaurant services within the new business facility. This person will also serve as a key liaison between corporate, regional and location-based personnel. As such they will be expected to actively participate in OVG's Culinary Council and to be an expert on our specified products and standard policies and procedures. The Culinary Director will also be the point person on coordinating cross regional culinary support for venue transitions and new business and be prepared to coach the on- site team regarding effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision.

This role pays an annual salary of $90,000 to $110,000

Benefits for full-time roles: 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 June 6, 2025. 

• Serves as the culinary point of contact for new account onboardings
• Coordinates cross unit culinary support for new business and\or staffing gaps
• Supports new business units in maximizing compliance results
• Supports new business units in training and monitoring food safety programs — identifies common gaps and supports action plans to address
• Conducts on site evaluations and creates action plans for new accounts

Knowledge, Skills and Abilities:

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• 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.
• 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.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• This position required up to 70% travel

• Minimum of 5+ years kitchen management experience.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.  

Physical Dimensions:

• Performing the duties of this position involves extensive and continuous standing and walking.
• Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.
• The employee is frequently required to lift up to 75 pounds.
• The vision requirements include the ability to adjust focus, peripheral vision and close vision.

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.

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.