Executive Chef | Full-Time | Steven Tanger Center for the Performing Arts

Welcome page Returning Candidate? Log back in! Executive Chef | Full-Time | Steven Tanger Center for the Performing Arts Location US-NC-Greensboro Job Post Information* : Posted Date 3 hours ago(7/22/2026 5:07 PM) Job ID 2026-33207 Location Name Steven Tanger Center for the Performing Arts Category Culinary / Kitchen Management Type Regular Full-Time Location : Location US-NC-Greensboro Job Post Information* : External Company Name Oak View Group Job Post Information* : External Company URL https://www.oakviewgroup.com/ Location : Postal Code 27401 Location : Address 300 N Elm St Job Post Information* : Post End Date 10/16/2026 Oak View Group 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.  Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue's F&B operation. The Executive Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality 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 of 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 are 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 October 16, 2026. Responsibilities Responsible for managing, developing, and mentoring staff of full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of workplace expectations and provides ongoing 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 ongoing 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,...