Executive Chef | Centene Community Ice 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

OVG is searching for an Executive Chef who will oversee culinary operations at both the Centene Community Ice Center and Saint Louis Music Park.  The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG 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, labor cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Director of Food & Beverage.  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. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company quality 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.

 

Additionally, this individual will directly assist and oversee all planning, coordination, and sales of food & beverage services within the facility as well as ensure execution and service is at applicable levels.

 

 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 will pay a salary of $60,000 to $70,000 plus bonus

 

Benefits 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 November 1, 2024

About the Venue

Centene Community Ice Center is as a state-of-the-art facility designed for hockey programming that is curated for all ages and skill levels. It houses three sheets of ice inside year-round and also features an outdoor rink for use in winter months, transforming into St. Louis Music Park in the summer months. It is the official practice facility for the St. Louis Blues of the National Hockey League (NHL) and serves as the home rink for Lindenwood University (NCAA DI). Alongside hockey development programs, the facility also offers freestyle skating and daily public skate sessions providing a unique experience for locals to get on the ice.

Responsibilities

• Responsible for managing, developing and mentoring staff of full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Oversight of all back-of-house catering events as well as planning and execution of all catering within the ice center and music park; including catering for the St. Louis Blues and Lindenwood University.
• 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 OVG’s standards o