Executive Chef | Full-Time | Congressman Solomon P. Ortiz International Center

Oak View Group•Corpus Christi, TX

About The Position

The Executive Chef directs and operates the venue’s culinary team and kitchen activities to support guest satisfaction, profitability, and a positive, productive, compliant work environment. This role oversees event planning support, scheduling, food preparation and production, food cost control, food safety and sanitation, cleaning, kitchen safety, employee training, and supervision. The Executive Chef provides culinary and operational oversight for food outlets and events and may perform other duties assigned by the F&B Director. The position independently manages employee relations and employment actions, including hiring, termination, suspension, discipline, promotion, and transfer. It requires excellent attendance, professional presentation, strong interpersonal skills, self-direction, and availability for a variable, event-driven schedule that includes evenings and weekends. The role is based at the Congressman Solomon P. Ortiz International Center and pays an annual salary of $70,000–$78,000. The posting states that it will remain open until February 5, 2027.

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 building skills necessary for effective job performance.
Ability to delegate responsibilities effectively to achieve objectives and desired 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 while contributing positively in a collaborative, team-oriented environment.
Flexibility to work evenings, weekends, and extended hours as needed.
Excellent attendance, open availability, professional presentation, outstanding interpersonal skills, and self-direction.

Responsibilities

Manage, develop, mentor, train, evaluate, and counsel full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and discipline.
Set workplace expectations for event staff and provide ongoing assistance, training, and mentoring.
Promote a positive, enthusiastic, cooperative, and compliant workplace by working alongside staff, leading by example, reinforcing procedures, and providing constructive feedback.
Control food costs and meet budgeted food percentages through portion controls, kitchen timing, inventory rotation and controls, receiving and storage procedures, purchasing, kitchen security, and waste control.
Control labor costs through scheduling, cross-training, and employee development; monitor and approve kitchen staff 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 production to ensure recipe specifications, portion controls, and kitchen timings are met, and ensure food served meets appearance, temperature, sanitation, and quality standards.
Supervise line setup, preparation, and breakdown, and delegate tasks to line personnel during service.
Coordinate the storage, maintenance, and repair of kitchen equipment to ensure operational readiness.
Coordinate delivery and setup of catered services and food service areas as needed.
Arrange kitchen staff skills training and development, including orientation for new employees.
Provide leadership and support to kitchen staff, build morale, promote teamwork and communication, and positively interact with front-of-house staff.
Organize employee work schedules, ensure appropriate coverage across kitchen areas, and ensure staff comply with venue uniform policy.
Rapidly identify and solve problems, and use effective communication, follow-through, goal setting, and instruction to achieve quality product and service.
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.
Oversee staff meal production and ensure meals are timely, healthy, and substantial according to the meal calendar.