Senior Executive Chef| Allegiant Stadium

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 Senior Executive Chef is one of the senior culinarians at the Allegiant Stadium. This position serves as the culinary subject matter expert and responsible for identifying, creating and implementing programs that improve and support satisfaction with the stadium's dining and service experience. This role reports directly to the VP of Culinary and oversees the culinary team including full time and part time staff. 

 

This role will pay a salary of $150,000 to $155,000 plus bonus

 

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 11 holidays).

 

This position will remain open until May 30, 2025.

Responsibilities

• Development of a long-term menu strategy that exceeds consumer expectations with client financial goals/budgets
• Cutting edge food programs, world class cuisine 
• Researches, experiments and educates the latest trends in food service 

• Creates strong vendor partnerships on behalf of OVG at the Allegiant Stadium 

• Manage safety and sanitation programs 
• Maintaining strategic accountability for overall menu/product offerings for catering including sku rationalization, core recipe standards, portion standards, inventory management, prep standards, and waste/cost control
• Facilitation of recipe development process and costing
• Creates and manages documentation of recipes written in a clear, concise manner and easily understood by a wide variety of audiences
• Oversee on-going recipe development, costing, testing, ingredient selection, and maintenance of order guides
• Ensure execution of product tastings protocols to include; internal presentations, food shows, outside tastings
• Establish effective food management processes and reporting
• Establishes the theoretical food cost system ensuring the system is kept current
• Develop proper prep procedures keeping prep sheets in sync with operational needs.
• Develop waste tracking/management systems
• Partner with Finance and Field Operations to manage food and labor outliers
• Ensure the highest level of culinary standards are maintained
• Develop communication processes within the culinary team to ensure alignment with food iniatiives 
• Develop culinary leaders, support succession planning and development, and build bench strength
• Engaging in Cost Reduction and Item consolidation projects
• Support business development process working closely for special events 
• Responsible for helping a company to achieve financial goals and objectives and increase operating performance. Prepares budgets, creates businesses plans, and solves internal issues as they arise.
• Perform other duties as assigned

Qualifications

• Bachelor’s degree from an accredited college/university with major course work in Culinary Arts, Food Service Operations, or related field required
• Min. of 7-10 years sales experience, preferably with an arena/stadium, convention center, hotel or contract food service management company
• Experience designing, developing and maintaining standardized recipes for various applications (concessions, catering, in-suite service, etc.)
• Experience managing, developing and training direct reports is required
• Innovation and creative idea generation/problem solving skills
• Highly developed verbal and written communications skills
• Ability to independently manage oneself and effectively influence others without intimidation or fear
• Role model the OVG mission, values and guiding principles
• Willingness to work the hours necessary (includes nights, weekends and select holidays, in addition to traditional business hours)
• Excellent organizational skills, detail-oriented with ability to handle multiple assignments
• 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.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.

 

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