Executive Chef | Full-Time | The Hobby Center

Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

Position Summary

The Executive Chef is responsible for the overall culinary leadership and kitchen operations for Diana American Grill and all food service operations within the Hobby Center for the Performing Arts. This role oversees menu development, culinary execution, catering and event production, food cost management, staff development, and the delivery of exceptional dining experiences for restaurant guests, theater patrons, private events, and large-scale performances.

 

The Executive Chef will lead a dynamic culinary team in a fast-paced environment that includes full-service dining, pre-theater service, intermission concessions, VIP receptions, and private events.

 

This role pays an annual salary of $95,000-$115,000 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 June 12, 2026.

Responsibilities

Culinary Leadership

• Develop, design, and execute seasonal menus for Diana American Grill, including brunch, lunch, dinner, and pre-theater service.
• Oversee culinary execution for concessions, private events, galas, corporate functions, and theater receptions within the Hobby Center.
• Ensure consistent food quality, presentation, and flavor profiles across all outlets.
• Maintain innovative and contemporary cuisine reflecting Houston’s diverse culinary culture.

Kitchen Operations

• Manage daily kitchen operations including prep, production, service, and sanitation.
• Create and maintain standardized recipes, plating guides, and portion controls.
• Oversee inventory, ordering, and vendor relationships to ensure product quality and cost efficiency.
• Maintain strict adherence to food safety and sanitation standards.

Financial Management

• Manage food cost targets, labor budgets, and inventory controls.
• Conduct cost analysis and menu engineering to optimize profitability.
• Monitor waste reduction and purchasing strategies.

Team Leadership & Development

• Recruit, train, and mentor sous chefs, line cooks, prep cooks, and kitchen staff.
• Foster a culture of accountability, professionalism, and culinary excellence.
• Develop schedules that support restaurant service and theater performance demands.
• Conduct performance evaluations and ongoing training.

Event & Catering Oversight

• Plan and execute menus for private events, receptions, donor events, and large-scale theater gatherings.
• Collaborate with event coordinators and front-of-house leadership to ensure seamless service.
• Manage culinary logistics for high-volume intermission and pre-show service.

Guest Experience

• Ensure exceptional dining experiences for restaurant guests and theater patrons.
• Engage with guests, VIP clients, and event hosts when appropriate.
• Respond to guest feedback and continuously improve culinary offerings.

Qualifications

• 5+ years of progressive culinary leadership experience, including Executive Chef or Executive Sous Chef roles.
• Experience in high-volume restaurants, event catering, or performing arts venues preferred.
• Strong knowledge of menu development, food costing, and kitchen financial management.
• Proven leadership and staff development skills.
• Ability to manage multiple service styles (restaurant dining, concessions, catering, and events).
• Strong organizational and time-management skills in a fast-paced environment.
• Culinary degree preferred but not required.

Key Skills

• Menu innovation and development
• High-volume kitchen management
• Catering and event production
• Food cost control and budgeting
• Staff leadership and training
• Vendor and inventory management
• Food safety compliance

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