Culinary Director | Eastern - Oak View Group

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 Culinary Director is responsible for overseeing all culinary operations within The Eastern. This role involves leading the culinary team, creating innovative menus, ensuring food quality and safety, and managing budgets and costs. The Culinary Director will collaborate closely with other departments to enhance the overall dining experience and uphold the company’s standards for excellence.

 

This role pays a yearly salary of $70,000 and is bonus eligible.

 

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 December 31, 2024.

Responsibilities:

Key Responsibilities:

• Menu Development: Create and update seasonal menus that reflect current food trends, dietary needs, and customer preferences.
• Team Leadership: Recruit, train, and manage the culinary team, fostering a culture of creativity and excellence.
• Quality Control: Ensure all dishes meet the company’s standards for taste, presentation, and quality. Conduct regular kitchen audits and tastings.
• Budget Management: Develop and manage budgets for food and labor costs, optimizing operational efficiency while maintaining quality.
• Supplier Relations: Establish and maintain relationships with vendors and suppliers to ensure the best quality ingredients and cost-effectiveness.
• Food Safety Compliance: Ensure all culinary operations comply with health and safety regulations, implementing best practices for food handling and sanitation.
• Collaboration: Work with marketing and sales teams to develop promotional strategies and culinary events that enhance brand visibility.
• Innovation: Stay current with culinary trends and technologies, integrating new ideas to keep the offerings fresh and exciting.

Skills:

• Creative culinary skills with a passion for food and hospitality.
• Strong organizational and time management abilities.
• Proficient in kitchen management software and inventory systems.
• Ability to inspire and motivate a diverse team.

Work Environment: This position typically operates in a commercial kitchen environment and may require extended hours, including evenings and weekends.

Qualifications:

 

• Minimum of 5-7 years kitchen management experience in a full service restaurant or events venue.

• Qualifications:

  • Educated in Culinary Arts, Hospitality Management, or related field.
  • 5+ years of experience in a culinary leadership role.
  • Strong knowledge of food safety regulations and best practices.
  • Proven experience in menu development and cost control.
  • Excellent leadership and communication skills.
  • Ability to work in a fast-paced environment and manage multiple projects.

Strengthened by our Differences. United to Make a Difference:

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.