Executive Chef| Full-Time | Hippodrome

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services with a platform spanning venue development and end-to-end capabilities across venue management hospitality and sponsorship sales. Founded in 2015 the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas stadiums convention centers music festivals performing arts centers and cultural institutions spanning four continents.

The Executive Chef is responsible for leading all culinary operations for the Hippodrome Theatre and M&T Exchange delivering exceptional food quality service and operational excellence across a diverse event schedule. The venue hosts 1012 Broadway productions annually in addition to comedy performances concerts special engagements private events and corporate functions. This position oversees all culinary services including concessions full-service catering private events VIP hospitality cast parties production catering and special event dining. The Executive Chef ensures seamless execution of culinary operations across multiple simultaneous events while managing production schedules staffing plans food quality and service standards. Working closely with the Food & Beverage Director venue leadership event planners production teams and clients the Executive Chef creates memorable dining experiences that enhance the guest experience support touring productions and contribute to the overall success and profitability of the Hippodrome Theatre and M&T Exchange.

This role pays an annual salary of $75000-$80000 and is bonus eligible.

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

This position will remain open until October 9 2026.

• Lead all culinary operations for concessions catering premium hospitality production catering cast parties VIP events and private functions.
• Develop creative high-quality menus tailored to Broadway productions concerts private events and client needs.
• Plan and execute food production for multiple events while maintaining consistency quality and presentation standards.
• Collaborate with venue leadership event planners and clients to customize menus and deliver exceptional guest experiences.
• Manage kitchen operations including scheduling production planning food preparation and event execution.
• Recruit hire train coach mentor and develop culinary team members while fostering a positive collaborative work environment.
• Establish performance expectations and hold culinary staff accountable for quality safety and service standards.
• Monitor and control food costs labor costs and departmental expenses to meet budget and profitability goals.
• Oversee purchasing receiving inventory management and vendor relationships to ensure product quality and cost efficiency.
• Ensure compliance with all federal state and local health regulations food safety requirements and sanitation standards.
• Maintain ServSafe standards and ensure all kitchen staff follow proper food handling storage sanitation and HACCP procedures.
• Develop recipes production standards and portion controls to ensure consistency and profitability.
• Coordinate culinary support for touring productions and backstage hospitality requirements.
• Work collaboratively with front-of-house management to ensure seamless service execution during performances and events.
• Maintain kitchen equipment and facilities while promoting a clean safe and organized work environment.
• Stay current on culinary trends and introduce innovative menu concepts that enhance the venues food and beverage offerings.
• Perform other duties as assigned.

• 3 years of experience in a senior-level Executive Chef or comparable culinary leadership role.
• 5-7 years of progressive culinary experience in catering hospitality restaurants or high-volume food service.
• Experience managing culinary operations for large-scale events catering entertainment venues hotels convention centers or similar operations preferred.
• Strong leadership organizational and team development skills.
• Demonstrated experience with menu development culinary innovation budgeting purchasing inventory management and cost controls.
• Experience managing labor scheduling and food cost performance.
• Ability to work in a fast-paced event-driven environment with changing priorities and multiple simultaneous events.
• Excellent communication and interpersonal skills.
• Culinary degree or formal culinary training preferred but not required.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Ability to work in hot cold and fast-paced kitchen environments.
• Ability to bend reach climb and perform repetitive movements.
• Availability to work evenings weekends holidays and extended hours based on the event schedule.
• Current ServSafe Manager Certification (required) or ability to obtain within a specified timeframe.

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 ourpeople improves ourservice and raises ourexcellence. 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.