Executive Chef | Full-Time | Theatre at Grand Prairie

Oak View Group•Grand Prarie, TX

2d•$105,000 - $120,000

About The Position

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 Executive Chef is responsible for overseeing all culinary operations at our Performing Arts Theater , ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls. 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 with evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $105,000-$120,000 and is bonus eligible

Requirements

Minimum 3-5+ years of experience as an Executive Chef or Sous Chef in a high-volume venue, arena, hotel, or catering environment.
Degree in Culinary Arts or equivalent professional experience preferred.
Proven ability to manage kitchen operations for large-scale events and high-end catering.
Strong leadership skills with the ability to motivate and develop a culinary team.
Extensive knowledge of food safety regulations, inventory management, and cost control.
Ability to work flexible hours, including nights, weekends, and holidays, as required by the event schedule.
Exceptional organizational and multitasking abilities in a fast-paced environment.
Passion for culinary excellence and creativity in menu development.

Responsibilities

Develop and execute high-quality menus for all venue events, including concerts, VIP experiences, and private functions.
Lead, train, and supervise all back-of-house kitchen staff to maintain efficiency, cleanliness, and consistency.
Ensure compliance with health, safety, and sanitation regulations in accordance with local and federal guidelines.
Manage inventory, food purchasing, and cost control measures to maintain budgetary goals.
Collaborate with other departments to create innovative food concepts and enhance guest experiences.
Oversee kitchen equipment maintenance and ensure all operational needs are met.
Monitor food production, portion control, and quality assurance.
Establish and maintain relationships with local suppliers to source fresh and high-quality ingredients.
Recruit, train, and schedule kitchen staff, ensuring a positive and productive team culture.
Implement and enforce culinary standards and operational procedures.