Executive Chef | Full-Time | PeoplesBank Arena

Oak View Group•Hartford, CT

About The Position

The Executive Chef manages the venue’s culinary team and oversees the kitchen’s daily activities to support guest satisfaction, profitability, and a positive, productive, compliant work environment. The role provides culinary, operational, and personnel leadership across food outlets and events, including event-planning support, scheduling, food preparation and production, food-cost control, food safety and sanitation, cleaning, kitchen safety, and employee training and supervision. The Executive Chef has primary responsibility for the effective management and operation of the culinary team and independently handles employee relations and employment actions, including hiring, termination, discipline, promotion, and transfer. The role oversees menu development, food quality and consistency, kitchen setup and production, staff training, purchasing, inventory, cost and labor controls, equipment readiness, catered-service delivery, and kitchen records. The Executive Chef must maintain excellent attendance and be available for a variable, event-driven schedule that includes evenings and weekends. The position requires open availability, professional presentation, strong interpersonal skills, and self-direction. This is a full-time position at PeoplesBank Arena with an annual salary of $100,000–$110,000. The posting states that the position will remain open until December 31, 2026.

Requirements

5–7 years of kitchen management experience in a high-volume hotel, catering, or convention center is highly preferred.
Demonstrated and verifiable track record of meeting projected costs.
Professional appearance and presentation.
Knowledge of and skill in using computer software, including MS Word, Excel, and Outlook.
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 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 results-oriented staff through training, evaluation, motivation, coaching, and counseling.
Ability to support team members in developing skills for effective job performance.
Ability to delegate responsibilities effectively to achieve objectives and desired results.
Ability to identify problems quickly and implement timely, creative 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 in a collaborative, team-oriented environment.
Flexibility to work evenings, weekends, and extended hours as needed.
Excellent attendance, open availability, strong interpersonal skills, and self-direction.

Nice To Haves

5–7 years of kitchen management experience in a high-volume hotel, catering, or convention center is highly preferred.

Responsibilities

Direct, develop, mentor, train, evaluate, and counsel full-time and part-time culinary employees; initiate employment actions such as hiring, firing, and discipline.
Communicate workplace expectations to event staff and provide ongoing assistance, training, and mentoring.
Promote a positive, cooperative workplace by working alongside staff, reinforcing procedures, leading by example, and providing constructive feedback.
Control food costs and meet budgeted food percentages through portion controls, kitchen timing, inventory rotation, receiving and storage procedures, purchasing, kitchen security, and waste control.
Control labor costs through effective scheduling, cross-training, and employee development; monitor and approve break documentation.
Ensure food purchasing and preparation meet Oak View Group quality and consistency standards.
Develop menus and maintain the quality, consistency, and style of the culinary concept.
Monitor food preparation and production to ensure recipes, portions, and kitchen timings are followed; ensure served food meets appearance, temperature, sanitation, and quality standards.
Direct line setup, preparation, and breakdown, and delegate tasks to line personnel during service.
Coordinate kitchen equipment storage, maintenance, and repair to maintain operational readiness.
Coordinate delivery and setup for catered services and food-service areas as needed.
Arrange and manage kitchen staff skills training and development, including new-employee departmental orientation.
Provide leadership and support to kitchen staff, build morale, and promote employee empowerment.
Maintain positive and compliant employee relations and communicate effectively with kitchen and front-of-house staff.
Resolve problems quickly and 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 to ensure coverage across kitchen areas and compliance with the venue uniform policy.
Promote teamwork through communication, follow-through, and goal setting; provide instruction to maintain product, service, and concept standards.
Oversee staff-meal production, ensuring meals are timely, healthy, and substantial according to the meal calendar.