Executive Chef | Full-Time | The Bushnell

Oak View Group•Hartford, CT

1d•$90,000 - $100,000

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 accountable for guest satisfaction, profitability, and a positive, productive, and compliant work environment. Responsibilities span event planning support, staff scheduling, food preparation and production, food-cost control, food safety and sanitation, cleaning, kitchen safety, employee training and supervision, and other tasks assigned by the General Manager. The Executive Chef provides culinary and operational oversight to support the smooth operation of food outlets and events. This role requires excellent attendance, professional presentation, strong interpersonal skills, self-direction, and availability for a variable, event-driven schedule that includes evenings and weekends. The position is based at The Bushnell and pays an annual salary of $90,000–$100,000, with bonus eligibility. 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.
Maintain 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 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 for effective job performance and to delegate responsibilities effectively.
Ability to identify problems quickly and implement creative, timely solutions.
Strong prioritization, initiative, and sound decision-making skills.
Ability to maintain 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.

Nice To Haves

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

Responsibilities

Manage, develop, and mentor culinary staff; communicate workplace expectations and provide ongoing assistance, training, and feedback to event staff.
Promote a positive, cooperative workplace by working alongside staff, leading by example, and reinforcing procedures and practices.
Manage food costs and meet budgeted food percentages through portion control, 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 purchasing and preparation meet Oak View Group quality and consistency standards; develop menus that maintain the quality, consistency, and style of the concept.
Monitor food preparation and production to ensure recipes, portions, timing, appearance, temperature, sanitation, and quality standards are met.
Supervise line setup, preparation, and breakdown, and delegate tasks to line personnel during service.
Coordinate kitchen equipment storage, maintenance, and repair to ensure operational readiness.
Coordinate delivery and setup for catered services and food service areas.
Arrange kitchen staff skills training and development, including orientation for new employees; provide leadership and support to build staff morale and empowerment.
Manage staffing, training, evaluation, and counseling, and maintain a positive, compliant employee-relations climate.
Communicate and collaborate with kitchen and front-of-house staff, promote teamwork, and resolve problems quickly.
Ensure compliance with health, sanitation, safety, and employment regulations; communicate and reinforce standards and procedures.
Maintain kitchen records and administrative requirements, including food inventories and food-product invoicing.
Organize staff work schedules, ensure coverage across kitchen areas, and ensure staff comply with the venue uniform policy.
Oversee staff meals to ensure they are timely, healthy, and substantial in accordance with the meal calendar.
Perform other duties assigned by the General Manager.