Executive Chef| Full-Time |The Dome

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Overview

The Executive Chef is responsible for overseeing all culinary operations at The Dome, ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls.

This role pays an annual salary of $80,000-$90,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until June 13, 2025.

Responsibilities

• Develop and execute high-quality menus for all venue events, including concerts, VIP experiences, and private functions.
• Lead, train, and supervise all back-of-house kitchen staff to maintain efficiency, cleanliness, and consistency.
• Ensure compliance with health, safety, and sanitation regulations in accordance with local and federal guidelines.
• Manage inventory, food purchasing, and cost control measures to maintain budgetary goals.
• Collaborate with the Food & Beverage Director and other departments to create innovative food concepts and enhance guest experiences.
• Oversee kitchen equipment maintenance and ensure all operational needs are met.
• Monitor food production, portion control, and quality assurance.
• Establish and maintain relationships with local suppliers to source fresh and high-quality ingredients.
• Recruit, train, and schedule kitchen staff, ensuring a positive and productive team culture.
• Implement and enforce OVG's culinary standards and operational procedures.

Qualifications

• Minimum 5+ years of experience as an Executive Chef or Sous Chef in a high-volume venue, arena, hotel, or catering environment.
• Degree in Culinary Arts or equivalent professional experience preferred.
• Proven ability to manage kitchen operations for large-scale events and high-end catering.
• Strong leadership skills with the ability to motivate and develop a culinary team.
• Extensive knowledge of food safety regulations, inventory management, and cost control.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the event schedule.
• Exceptional organizational and multitasking abilities in a fast-paced environment.
• Passion for culinary excellence and creativity in menu development.