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.

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.

As the culinary leader of the Mercury Training Facility, the Executive Chef is responsible for overseeing all aspects of food operations for players, coaches, and staff throughout the WNBA season. This role provides leadership, vision, and hands-on execution to ensure that meals fuel peak athletic performance, align with nutrition and wellness standards, and are presented at the highest level. The Executive Chef manages the culinary team, directs menu planning and innovation, and ensures consistent excellence in food quality, safety, and service.

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 will pay a salary of $75,000 to $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 January 2, 2026.

• 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.  
• Provide overall leadership, direction, and management of the culinary program at the Mercury Training Facility
• Design and execute performance-driven menus tailored to athlete nutritional needs, dietary restrictions, and food trends
• Lead, train, and mentor a team of sous chefs and cooks, ensuring consistent execution of culinary standards
• Collaborate with performance nutritionists, athletic trainers, and medical staff to align menus with health and recovery goals
• Uphold the highest standards of food safety, sanitation, and regulatory compliance (including FIFO, ServSafe, and HACCP protocols)
• Oversee recipe development, production, and presentation for daily meal service and special events
• Ensure an A-grade level of cleanliness and organization across all kitchen areas and equipment
• Act as a visible and hands-on leader, working alongside the team in both culinary execution and service delivery

• Culinary degree or equivalent high-level culinary experience
• Minimum 5–7 years of progressive leadership experience as an Executive Chef or similar role
• Strong background in wellness-focused, performance, or athletic dining preferred
• Expertise in from-scratch cooking, recipe development, and menu engineering
• Proven ability to lead, develop, and inspire a culinary team in a high-performance environment
• Strong knowledge of nutrition, dietary requirements, and food trends relevant to athletes
• Demonstrated success in managing budgets, food cost, and labor efficiency
• Excellent communication and organizational skills, with the ability to collaborate across departments
• ServSafe Manager certification (or equivalent) required
• Ability to work flexible hours, including nights, weekends, and holidays, as dictated by team schedules

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.

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.