Executive Chef| Atlantic City Convention Center – Spectra Experiences

Title of the Job: Executive Chef| Atlantic City Convention Center

Location: Atlantic City, NJ

Job Description: Oak View GroupOak 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 SummaryThe Executive Chef is responsible for the development of menus, ensuring quality, consistency and OVG Hospitality standards 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. Ensuring preparedness for any and all healthy and safety inspections.Provide management oversight of the kitchen’s daily activities of the 2 kitchens at both locations. It is the direct responsibility of the Executive Chef, with the support of the staff, to ensure guest satisfaction and provide quality menu offerings within budget. In addition, on a daily basis provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth operating of all food outlets and events, to include catering and concessions.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 a yearly salary of $95,000 to $105,000.For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).This position will remain open until December 31, 2024Responsibilities

• Responsible for the development of menus, ensuring quality, consistency and OVG Hospitality standards 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.
• Ensuring that budgeted food cost 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.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures for kitchen staff.
• Managing, developing and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, coaching, and firing.
• Quarterly menu review per season to develop new trends for new menu concepts.
• Ensuring staff are aware of workplace expectations; provide on-going assistance, training and mentoring to staff; promote a positive, enthusiastic harmonious and cooperative workplace atmosphere by working side-by-side with staff; consistently reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ADP Time Saver and weekly scheduling for Kitchen and Utility Departments provided timely as per the CBA.
• Responsible for purchase of all items relative to the culinary department to include recording and sign off on the purchase orders as well as invoice management in a timely manner month to month per event.
• Communicate any and all issues with department heads to ensure a smooth safe work environment
• Responsible for Weekly Light Schedule to Global to ensure energy conservation.
• Monthly inventory at both locations
• Maintain recipe book to ensure proper cost for each menu item
• Communicate with the Catering Sales department to ensure proper foods/ budgets/labor and equipment are utilized correctly.
• Purchases of menus items from approved food vendors as per corporate contracts with our internal PO system
• Signs off and maintains employee schedules daily and weekly to ensure accurate labor cost (ADP Time Saver)
• Communicate and report directly to the General Manager
• Submit per event labor forecast to ensure compliance with the budget.
• All other duties as assigned.

Qualifications

• 2 year minimum Culinary degree required
• Must have Strong Communication skills and able to communicate with employees, co-workers, and 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. Spanish is a plus
• Ability to make sound business/operations decisions quickly and under pressure.
• Possess a food a valid food handling certificate (Servsafe)
• Must have the ability to train the culinary staff in the following skills…….
• Must have knowledge hot foods, stocks, soups, sauces and be prepare all foods using a recipe
• Must know how to roast all meats, poultry and fish items to proper temperatures
• Must have knowledge for cold food, salads, fruit trays, cheese trays and Garde Manger skills
• Must have good knife skills
• Must be able to use equipment like steamers, kettles, fryers, grille, ovens, combi ovens and braiser.
• Must be able to read a BEO and break down prep assignments to culinary staff
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to read and understand a Profit & Loss statement. (P&L)
• Familiar with inventory cost control and menu planning.
• Must have knowledge off local health codes and HACCP procedures
• Must meet OVG Hospitality grooming standards as well as enforce the grooming policy
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction
• 20 years of culinary experience
• 5 years of high volume, banquet management experience
• 2 year culinary certificatio

Strengthened by our Differences. United to Make a DifferenceAt 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 EmployerOak 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.

Company Name: Spectra Experiences

Salary: $95000 – 105000 per year

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