Executive Chef | Full-Time | California Exposition & State Fair

Oak View Group•Sacramento, CA

About The Position

The Executive Chef manages the culinary team and oversees the kitchen’s daily activities in accordance with Oak View Group policies and objectives. The role is responsible for guest satisfaction, profitability, and a positive, productive, and compliant workplace. The Executive Chef manages the culinary operation, including event-planning support, staff scheduling, food preparation and production, food-cost control, food safety and sanitation, cleaning, kitchen safety, training, and supervision. The position provides culinary, operational, and personnel oversight for food outlets and events at California Exposition & State Fair. The Executive Chef supervises, coaches, trains, and mentors employees and independently initiates and authorizes employment actions. The role manages employee relations and promotes a cooperative work environment. It also oversees menus, food quality and consistency, kitchen equipment readiness, catered-service setup, purchasing and inventory, administrative records, and compliance with applicable workplace, food-safety, and employment standards. This is a full-time role with an annual salary of $80,000–$90,000. The schedule is variable and event-driven, with evenings, weekends, and extended hours as needed. The position is open until December 31, 2026.

Requirements

Professional appearance and presentation.
Knowledge of and skill in using computer software, including MS Word, Excel, and Outlook.
Maintain 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.
Technical proficiency and verifiable knowledge of food-preparation methods.
Ability to interact positively with diverse personalities, including coworkers, subordinates, guests, and purveyors in varied work situations.
Ability to develop staff through effective training, evaluation, motivation, coaching, and counseling.
Ability to support team members in building skills for effective job performance.
Ability to delegate responsibilities effectively to achieve objectives and results.
Ability to identify problems quickly and implement creative, timely solutions.
Strong prioritization, initiative, and sound decision-making skills.
Attention to detail while managing multiple priorities in a fast-paced, changing environment.
Ability to work independently and contribute positively to a collaborative, team-oriented environment.
Flexibility to work evenings, weekends, and extended hours as needed.
Open availability, professional presentation, outstanding interpersonal skills, and self-direction.

Nice To Haves

Five to seven years of kitchen management experience in a high-volume hotel, catering operation, or convention center is highly preferred.
Demonstrated and verifiable track record of meeting projected costs.
Working knowledge of employee scheduling in a hospitality environment.

Responsibilities

Manage, develop, and mentor full-time and part-time culinary staff, including initiating employment actions such as hiring, firing, and discipline.
Communicate workplace expectations to event staff and provide ongoing assistance, training, and mentoring.
Promote a positive and cooperative workplace by working alongside staff, reinforcing procedures, leading by example, and giving constructive feedback.
Meet budgeted food-cost targets through portion control, inventory rotation, receiving and storage procedures, purchasing, kitchen security, and waste control.
Control labor costs through effective scheduling, cross-training, and employee development.
Monitor staff breaks and documentation and approve break records daily.
Ensure food purchasing and preparation meet Oak View Group quality and consistency standards.
Develop menus and maintain the quality, consistency, and style of the food-service concept.
Monitor food preparation to ensure recipe specifications, portion controls, and kitchen timings are met.
Monitor food served for appearance, temperature, sanitation, and quality.
Supervise kitchen line setup, preparation, breakdown, and the delegation of tasks to line staff.
Coordinate kitchen equipment storage, maintenance, and repair to ensure operational readiness.
Coordinate delivery and setup for catered services and food-service areas.
Arrange and manage culinary skills training, staff development, and new-employee orientation.
Lead and support kitchen staff, build morale, and promote employee empowerment.
Maintain a positive and compliant employee-relations climate; staff, train, evaluate, and counsel kitchen employees.
Promote communication with staff and positive interactions with front-of-house employees.
Identify and resolve problems quickly.
Ensure compliance with health, sanitation, safety, and employment regulations by communicating and reinforcing standards and procedures.
Maintain kitchen records and administrative requirements, including food inventories and food-product invoicing.
Organize employee work schedules, ensure coverage across kitchen areas, and ensure staff comply with the venue uniform policy.
Promote teamwork through communication, follow-through, and goal setting, and provide instruction to support quality product and service.
Oversee staff-meal production and ensure meals are timely, healthy, and substantial according to the meal calendar.