Sous Chef jobs at Palmetto

Job Title: Gonzales Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Gonzales Unified School District (GUSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With GUSD: Located in Gonzales, CA, GUSD supports over 2,000 students across three schools. The foodservice program serves breakfast and lunch daily and operates out of three sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in GUSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Gonzales, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Gonzales. Should you live farther than 120 miles from Gonzales and get offered the position, we will support your relocation to an area commutable to Gonzales by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

Job Title: Alum Rock Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Alum Rock Union School District (ARUSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of 80 and counting. About Our Partnership With ARUSD: Located in San Jose, CA, ARUSD supports over 6,000 students across 13 schools. The foodservice program serves breakfast and lunch daily and operates out of 13 sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in ARUSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in San Jose, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from San Jose. Should you live farther than 120 miles from San Jose and get offered the position, we will support your relocation to an area commutable to San Jose by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

Job Title: Soledad Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Soledad Unified School District (SUSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of 80 and counting. About Our Partnership With SUSD: Located in Monterey County near Pinnacles National Park, SUSD supports nearly 5,000 TK-12 students across 7 schools. The foodservice program serves breakfast and lunch daily and operates out of 7 sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in SUSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Soledad, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Soledad. Should you live farther than 120 miles from Soledad and get offered the position, we will support your relocation to an area commutable to Soledad by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

Job Title: Soledad Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $90,000 plus full benefits Were hiring a Program Chef to lead our work with Soledad Unified School District (SUSD)! Since 2016, weve been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, weve expanded from a team of 5 chefs to a coast-to-coast network of 80 and counting. About Our Partnership With SUSD: Located in Monterey County near Pinnacles National Park, SUSD supports nearly 5,000 TK-12 students across 7 schools. The foodservice program serves breakfast and lunch daily and operates out of 7 sites. Theyre eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, youll work in SUSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How Youll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of good food. Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. Were proud to offer: 100% company-paid health insurance for you and your family a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. Well contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Soledad, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Soledad. Should you live farther than 120 miles from Soledad and get offered the position, we will support your relocation to an area commutable to Soledad by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! Were an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. TOCA Social is the world's first dining and entertainment experience with a soccer twist, set to change the game. With venues already operating globally, we are expanding rapidly, with new locations opening in the coming years. Our Dallas venue at Grandscape is the next step in our exciting growth journey, and we're looking for passionate leaders to help us deliver extraordinary experiences for our guests. At TOCA Social, Everybody Plays! No need to be a soccer expert-our focus is on creating an electric atmosphere where leadership, passion, and creativity shine. If you're a natural leader wholoves inspiring teams, delivering extraordinary experiences, and being part of something innovative, you'll thrive here. Job Overview At TOCA Social, we believe that outstanding guest experiences begin with a passionate, engaged team. As our Executive Chef, you will play a key role in shaping the culinary experience by leading a talented kitchen team, creating exceptional dishes, and ensuring that every element of the guestexperience is elevated. Your role will extend beyond the kitchen, as you collaborate with all departments to maintain high operational standards and ensure that every guest's journey is memorable. The ideal candidate will bring a wealth of experience from competitive socializing or hospitality venues and will embody the 51% attributes that are essential to our company culture-leading with excellence, creativity, and teamwork. Location: TOCA Social Dallas/Grandscape, Texas Reports to: General Manager Role Scope & Responsibilities: As the Executive Chef, you will take full ownership of the kitchen and culinary operations, ensuring that every dish meets TOCA Social's high standards while creating an exceptional dining experience for our guests. Your responsibilities will include, but are not limited to: Providing a safe and hospitable environment for all teammates and guests Leading a diverse & dynamic team who anticipates and exceeds guests needs and expectations Creating and fostering a ‘Greatest Of All Time' or GOAT culture for all teammates Coaching and developing teammates to reach their full potential and career goals Accurately scheduling teammates to anticipate labor demands, considering seasonal needs Leading and guiding daily food services e.g. ordering, safe preparation, cooking and presenting delicious dishes in alignment with the TOCA Social standards Ensuring Compliance, Health & Safety, Food Safety and Allergy Processes are followed at all times Conducting preventative maintenance checks including daily walk throughs and completing checklists, proactively planning action points and escalating issues as necessary Supporting the General Manager with all recruitment needs including interviewing, hiring, onboarding, training and development of new teammates Resolving issues with grace and empathy, focused on finding the best outcome for the venue, teammates and guests Managing stock levels, ensuring daily and weekly ordering of goods is completed while meeting budgeted gross profit target and collating data reports to feedback figures during meetings Continuously reviewing and developing TOCA Social menu specifications and ensuring teammates meet all standards Managing the completion of Food Safety and Health & Safety records, ensuring training and compliance at all times Owning the maintenance of equipment, ensuring all is in good report, and escalating any issues Managing and maintaining risk assessments to remain compliant Being the ‘go-to' for teammate support whenever on shift Managing Teammates with excellent communication skills (written & verbal) and embracing Teammate and guest varieties Creating a ‘Greatest Of All Time' GOAT team culture and mindset Working with leaders to ensure accurate scheduling of teammates while anticipating seasonal labor changes Leading from the front to create a best in class Guest experience and supporting Teammates in following consistent Steps of Service Empowering Teammates to surpass Guest expectations Maintain the ability to resolve issues with grace and empathy, focus on always finding the best outcome for all guests Qualifications & Experience: At least 3 years as an Executive Chef in a Hospitality venue A punctual and reliable individual with a great attitude and work ethic! A quick learner with the ability to work under pressure in a fast-paced environment Passionate about delivering top-quality experiences with a teammate and guest-first attitude A willingness and desire to make people happy and deliver genuine and memorable experiences Someone who is ready to roll up their sleeves and get stuck in (and help out other departments and teammates!) Full understanding of OSHA practices and the ability to develop teammate knowledge Food Handler Certification (Texas Department of State Health Services) - Required ServSafe Food Protection Manager Certification - Preferred but not essential First Aid & CPR Certification - Preferred but not essential Fire Safety Training - Preferred but not essential An in-depth knowledge of heart-of-house operations management with a proven track record of service excellence Ability to work flexible hours each week including evenings and weekends Benefits: You'll have full access to our TOCA benefits, which includes (but is not limited to!): Competitive salary Benefit Package Complimentary TOCA games! Huge discounts on our F&B Free meal while on shift Local retail & hospitality discounts! Teammate Assistance Program Great progression opportunities as we expand!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef 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. This role pays an annual salary of $105,000-$125,000 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 January 9, 2026. Responsibilities * Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 5-7 years of directing multiple kitchens in a full service event venues. * 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. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef 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. This role pays an annual salary of $105,000-$125,000 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 January 9, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years of directing multiple kitchens in a full service event venues. 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. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef 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. This role pays an annual salary of $105,000-$125,000 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 January 9, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years of directing multiple kitchens in a full service event venues. 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. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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. Equal Opportunity Employer 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.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $82000 - 90000 Annually Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef 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. This role pays an annual salary of $85,000-$100,000 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 December 31, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 15 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 5-7 years kitchen management experience in a full service restaurant or events venue. 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. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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. Equal Opportunity Employer 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.

Executive Chef for Full Scratch Kitchen Needed-Oakmont of Fullerton Pay Range: $80-$85K per year Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef 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, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $75,000-$85,000 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 November 28, 2025. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service events venue. 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. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Garde Chef is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Garde Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $17.00 to $20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until November 21, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Communication with the Chef, General Manager, and/or Director of Food and Beverage and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, cold food, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Chef, General Manger, and/or Director of Food and Beverage to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Responsible for cooking, preparation, and packaging food products which is prepared to order or kept warm until sold. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards. Qualifications Minimum 1 year of Culinary diploma or equivalent in experience strongly preferred Experience in high volume and fine dining restaurants preferred but not required Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. 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, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Garde Chef is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Garde Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role pays an hourly rate of $17.00 to $20.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until November 21, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Communication with the Chef, General Manager, and/or Director of Food and Beverage and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product. Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, cold food, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef Responsible for reporting any maintenance required for kitchen equipment. Maintains sanitation, health and safety standards in work areas. Responsible for observing and testing foods to ensure proper cooking. Responsible for portioning, arranging and garnishing food plates for delivery to guests. Responsible for consulting with Chef, General Manger, and/or Director of Food and Beverage to plan menus and estimate expected food consumption. Must show demonstrated ability to meet the company standard for excellent attendance. Responsible for cooking, preparation, and packaging food products which is prepared to order or kept warm until sold. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards. Qualifications Minimum 1 year of Culinary diploma or equivalent in experience strongly preferred Experience in high volume and fine dining restaurants preferred but not required Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. 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, enthusiastic and cooperative work environment. Ability to speak, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations ServSafe preferred Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef 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. This role pays an annual salary of $65,000-$75,000 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 September 19, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. 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. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Sous Chef 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. This role pays an annual salary of $65,000-$75,000 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 September 19, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. 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. 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. Equal Opportunity Employer 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Traveling Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Traveling Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. Chefs will have the flexibility to except or decline each assignment but if accepted, Chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role will pay an hourly wage of $20.00 to $24.50, plus tips. For PT roles: Benefits: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED- preferred Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Ability to adjust to rapidly changing environment, remain calm and assured in such situations 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. Equal Opportunity Employer 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.

The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high -quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food products and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Ensure compliance with SOP's in all outlets. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three -meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log -on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Requirements Bachelor's degree in culinary management. Strong organizational, analytical, verbal, and written communication skills. Supervisory experience required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Benefits TN Visa provided 15% bonus Housing options available, including single or double occupancy. $850/month for double and $1,750 -$1,950/month for single, covering all utilities and WIFI. Vacation and PTO after 1 year 401(K) Company Match after 6 months Insurance Plans Flight from home city to USA

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000-acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and vibrant villages, all which pay homage to the region's rich heritage. Summary: Palmetto Bluff's Culinary and Baking and Pastry Internships are designed to provide qualified culinary students with the tools necessary to succeed in this very competitive industry. By working alongside Palmetto Bluff chefs, managers and staff, student interns gain practical experience and insight into all aspects of Club operations, from lavish weddings and private parties to state-of-the-art restaurants. The four restaurant concepts within the Club range from casual dining to the finest restaurants in the region. Ultimately, student internships at the Palmetto Bluff are a fantastic way for career-minded hospitality students to satisfy academic requirements while gaining valuable, resume-building work experience, building professional relationships and enhancing their interpersonal and professional skills. In return, Palmetto Bluff benefits from the energy, vitality, and fresh perspective interns bring to our operation. And, because many of our best employees started their careers as interns, it is an ideal way to include more students and recent graduates into our growing professional network! About the Internships: Culinary and Baking and Pastry interns are assigned to one of the following popular Club facilities: Cole's/Canteen May River Grill Canoe Club Palmetto Bluff Farm Venue assignments depend on business requirements as well as previous work experience, qualifications, and internship objectives. Because each venue has its own distinctive style and traditions, no two internships will be exactly alike. All students may reasonably expect to participate in every aspect of Club operations during their internship experience. All interns will contribute individually and as a team to support goals and objectives assigned by experienced culinary mentors and each student will benefit from on the job training and continued mentoring in their specialized field of study. Interns must be passionate about the culinary industry, have a positive attitude and a love for learning. Palmetto Bluff is an exciting and fast paced environment where initiative and enthusiasm are rewarded! Learning Objectives: Play a vital role in tracking trends, working in state-of-the-art kitchens, and assisting established chefs. Gain specific technical skills and knowledge necessary to excel in a fine-dining, private club environment Contribute to recipe development, test and experiment with new ideas and concepts, and understand the effect of menu training on the overall quality of service Discover effective tactics to motivate staff and inspire teamwork and cooperation. Gain practical, resume-building work experience at a top tier private club Build strong relationships with Palmetto Bluff staff and managers and expand your professional network by connecting with leaders in the culinary and hospitality industry. Gain valuable knowledge regarding growing cycle of produce and peak times to grow and harvest a wide variety of produce. Requirements: Interns must be currently enrolled in an accredited culinary school or a recent graduate of one Strong knife skills and basic kitchen knowledge are essential At least one year of BOH experience is strongly preferred Ability to work 12-20 consecutive weeks Applications will be accepted on a rolling basis until all positions are filled Must be able to meet the physical requirements of the job (as outlined in the job description) Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.