Executive Chef | Full-Time | Penn State University Athletics

Oak View Group•University Park, PA

2d•Onsite

About The Position

The Executive Chef position at Penn State Athletics is a premier culinary leadership role overseeing food service operations across some of the university’s most iconic and high-profile athletic venues, including Beaver Stadium and Pegula Ice Arena. This role supports a dynamic and fast-paced hospitality environment that serves thousands of guests, fans, student-athletes, premium clientele, and university partners throughout the year. From nationally recognized football Saturdays to championship-level events, concerts, tournaments, and daily operations, the Executive Chef will play a key role in delivering elevated hospitality experiences that reflect the Penn State brand and the growing vision of modern venue dining. This opportunity offers the chance to lead culinary operations across a diverse portfolio of concessions, clubs, premium hospitality spaces, and large-scale event programming within one of the most recognizable athletic departments in the country. The position will collaborate closely with operational leadership, culinary teams, and client partners to continue advancing innovation, consistency, and guest experience across all athletic venues. Penn State Athletics and OVG continue to invest in enhancing the fan and guest experience, making this an exciting opportunity for a culinary leader looking to make an impact in collegiate sports and entertainment dining.

Requirements

Minimum of 3-5 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.
Develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
Support team members in building the skills necessary for effective job performance.
Delegate responsibilities effectively to achieve objectives and drive desired results.
Identify problems quickly and implement creative, timely solutions.
Demonstrate strong prioritization, initiative, and sound decision-making skills.
Maintain strong attention to detail while managing multiple priorities in a fast-paced, changing environment.
Work independently while contributing positively within a collaborative, team-oriented environment.
Maintain flexibility to work evenings, weekends, and extended hours as needed.

Responsibilities

Responsible for managing, developing, and mentoring a staff of 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 and provides 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.
Supervises 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 and builds morale to encourage 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 the entire staff and 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 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.