Executive Chef | Full-Time | Mobile Convention Center

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 has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualified standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

 

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.  

 

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   

 

This role pays an annual salary of $75,000-$83,000 and is bonus eligible

 

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 April 17, 2026.

About the Venue

The Arthur R. Outlaw Mobile Convention Center anchors lively downtown Mobile, Alabama, a city that offers world-class accommodations, retail shops, restaurants, museums, parks and art galleries. The 317,000-square-foot facility features 16 meeting rooms, two ballrooms and two exhibit halls that total 100,000 square feet.   

Covered walkways and crosswalks to nearby hotels give attendees the ultimate in convenience, with downtown dining, nightlife, shopping and sightseeing just minutes away. Winner of numerous architectural awards, the Mobile Convention Center takes full advantage of an exclusive waterfront setting. The striking exterior incorporates outdoor terraces on three sides of the venue, while the expansive windows – more than 45,000 square feet of exterior glass – afford magnificent views of the historic Mobile River from three levels.  

Responsibilities

• Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensure event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees, responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
• Ensures that the purchasing and preparation of all food products meet Oak View Group’s standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring re