Executive Chef| Tony’s Pizza Events 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 the venue's F&B operation.  The Executive Chef will actively supervise, 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 includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.  

 

This role will pay a salary of $60,000 to $70,000 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 12 holidays)

 

This position will remain open until Dec 31, 2024.

About the Venue

The TONY'S® Pizza Events Center, located in Salina, Kansas is composed of a newly renovated 6,500+ seat multipurpose arena and the Great Plains Manufacturing Convention Hall, an 18,000 square foot convention space. Nicknamed Mid-America's Meeting Place, the Tony's Pizza Events Center provides central Kansas a place to meet, play and experience events that enhance living-in and visiting the City of Salina.

 

The City of Salina is the primary owner of the Tony's Pizza Events Center. OVG manages the Tony's Pizza Events Center as well as hundreds other public assembly facilities around the world.

Responsibilities

• Ensures 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 recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Coordinates the