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 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. 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 pays an annual salary range of $85,000.00 - $92,000.00.

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 November 6, 2026.

About the Venue

The Macon Centreplex is comprised of the Macon Coliseum, Macon City Auditorium, and Atrium Heath Amphitheater. The Macon Coliseum is home to tenant hockey team, the Macon Mayhem, and seats 9,000 patrons. Family shows, concerts, trade shows, GHSA, among others, are frequent entertainment at the venue. The Macon City Auditorium first opened in 1925 and has hosted iconic greats like Otis Redding, The Allman Brothers, and Little Richard. The venue hosts concerts, weddings, private galas, and comedy shows, among other events, in its 2,500-seat space. The 10,000-capacity Atrium Health Amphitheater opened in the spring of 2024 with concerts, comedy shows, graduations, and community events.

Responsibilities

• Responsible for managing, developing, and mentoring a staff of up to 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensures event staff are aware of workplace expectations.
• Provide ongoing 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 ongoing 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.
• Oversees all line setup, 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 delivery and set-up of catered services and food service areas as needed.
• Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff.
• Builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation, and counseling of kitchen staff.
• Promotes support and communication with entire staff.
• Positively interacts with front-of-house staff. Rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Ensures proper kitchen record keeping and administrative requirements, including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, and staff compliance with the venue uniform policy.
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
• Responsible for overseeing the production of staff meals, ensuring that they are on time, healthy, and substantial per meal calendar.

Qualifications

• 5-7 years of kitchen management experience in a full-service restaurant or events venue.
• Demonstrated and verifiable track record of meeting projected costs.
• 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.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
• Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to set priorities and use initiative; strong decision-maker.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.