Executive Chef/Director of Food and Beverage| Grand River Conference Center

The Director of Food & Beverage/Executive Chef is responsible for overseeing the direction of the entire Food & Beverage department activities in accordance with OVG360’s policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

 

The Director of Food & Beverage serves as the Executive Chef and is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & Beverage will assist the kitchen staff in preparing and cooking meats, soups and sauces as needed, and supervise all other aspects of the food and beverage operations. During events the Director of Food & Beverage will be visible in the front of house area and will ensure all OVG360’s service standards are met. The Director of Food & Beverage is responsible for the training of all assigned staff.

 

This is a key position for the effective and profitable operation of the business. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

 

OVG360, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about OVG360 at www.oakviewgroup.com.

 

Salary: $65,000 – $70,000yr

 

For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

 

• Responsible for coordinating and supervising the work of staff to include creating a positive work environment for all staff members.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Manages the control of food and labor costs through proper scheduling and purchasing.
• Conducts regular inspections to assure cleanliness and maintenance meet company standards.
• Oversees and manages monthly inventory.
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Assists kitchen staff in preparing hot and cold foods following portioning requirements as needed.
• Assists front of house team in delivering high quality service and products.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Maintains sanitation, health and safety standards and training in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for consulting with managers to plan menus and estimate expected food consumption.
• Must be a visible presence working on the kitchen floor and event floor with staff to ensure quality, efficiency, and overall management of operations.

 

• Minimum of 2-3 years experience in the food & beverage industry.
• BA or BS with business-related major; accounting minor or credits preferred; equivalent job experience can be substituted for educational requirements.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling.
• Ability to communicate effectively to all levels of staff.
• 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.
• Must possess excellent organizational and communication skills.
• Well skilled in all technical and sanitary aspects of food preparation and presentation.

 Knowledge, Skills and Abilities:

• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to supervise staff.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment.
• Ability to cost out menus and create new menu items when needed.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Possess valid food handling certificate if required by state and federal regulations.

 

 

 

 INTELLECTUAL/SOCIAL, PHYSICAL DEMANDS AND WORK ENVIRONMENT:

 

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Intellectual/Social Demands:

While performing duties of this job, the employee is continuously asked to multi-task under time constraints. Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant use of interpersonal skills including: ability to motivate and inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate clearly and concisely in writing and verbally with clients.

 

Physical demands:

While performing duties of this job, the employee will frequently operate a computer and other office devices such as calculators, telephones, copy machines, faxes and printers. Employee will frequently move about inside and outside various areas of the facility and surrounding businesses to interact with internal/external clients.  Employee must constantly communicate via telephone, email and in-person with others and exchange accurate information.  Employee may occasionally be required due to business demands and event operations to lift and/or move up to 50 pounds.

 

Work environment:

The duties of this position are performed primarily indoors in an office environment. The noise level in the work environment is usually minimal to moderate during non-event days and moderate to loud during event days. Sales Calls may require transportation both locally and out of town.

 

  

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