Oak View Group
Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.
We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:
- We treat each other fairly and with respect.
- We act with integrity.
- We have an entrepreneurial spirit.
- We give back to our global community.
More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.
Overview
The Senior Executive Chef is the most senior culinarian at the Footprint Center. This position serves as the primary culinary subject matter expert and responsible for identifying, creating and implementing programs that improve and support satisfaction with the Center’s dining and service experience. This role reports directly to the General Manager and oversees the entire culinary team.
This role will pay a salary of $140,000 to $165,000.
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).
About the Venue
The Footprint Center is in the heart of downtown Phoenix, home to the Phoenix Suns and Mercury professional basketball teams and a variety of special events and concerts tear round-making it the preeminent destination for sports and entertainment in the southwest. Oak View Group is the food service and hospitality partner for the Footprint Center.
Responsibilities
- Development of a long-term menu strategy that exceeds consumer expectations with client financial goals/budgets
- Researches, experiments and educates the latest trends in food service
- Creates strong vendor partnerships on behalf of OVG at the Footprint Center
- Maintaining strategic accountability for overall menu/product offerings (concessions, catering, in-suite menu, etc.) including sku rationalization, core recipe standards, portion standards, inventory management, prep standards, and waste/cost control
- Facilitation of recipe development process and costing
- Creates and manages documentation of recipes written in a clear, concise manner and easily understood by a wide variety of audiences
- Oversee on-going recipe development, costing, testing, ingredient selection, and maintenance of order guides
- Ensure execution of product tastings protocols to include; internal presentations, food shows, outside tastings
- Establish effective food management processes and reportin
- Establishes the theoretical food cost system ensuring the system is kept current
- Develop proper prep procedures keeping prep sheets in sync with operational needs.
- Develop waste tracking/management systems
- Partner with Finance and Field Operations to manage food and labor outliers
- Ensure the highest level of culinary standards are maintained
- Develop communication processes within the culinary team to ensure alignment with food iniatiives
- Develop culinary leaders, support succession planning and development, and build bench strength
- Engaging in Cost Reduction and Item consolidation projects
- Support business development process working closely with VPs and Director of Business Development as assigned.
- Responsible for helping a company to achieve financial goals and objectives and increase operating performance. Prepares budgets, creates businesses plans, and solves internal issues as they arise.
- Perform other duties as assigned
Qualifications
- Bachelor’s degree from an accredited college/university with major course work in Culinary Arts, Food Service Operations, or related field required
- Min. of 7-10 years sales experience, preferably with an arena/stadium, convention center, hotel or contract food service management company
- Experience designing, developing and maintaining standardized recipes for various applications (concessions, catering, in-suite service, etc.)
- Experience managing, developing and training direct reports is required
- Innovation and creative idea generation/problem solving skills
- Highly developed verbal and written communications skills
- Ability to independently manage oneself and effectively influence others without intimidation or fear
- Role model the OVG mission, values and guiding principles
- Willingness to work the hours necessary (includes nights, weekends and select holidays, in addition to traditional business hours)
- Excellent organizational skills, detail-oriented with ability to handle multiple assignments
- 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.
- Ability to obtain and maintain certification in a nationally recognized sanitation program.
Strengthened by our Differences. United to Make a Difference.
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
EEO
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.