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Executive Chef | OVG FH - Ovintiv Events Centre

Job in Dawson Creek, Fort St. John, BC, Canada
Listing for: Oak View Group
Full Time, Part Time position
Listed on 2026-03-07
Job specializations:
  • Restaurant/Food Service
    Food & Beverage, Catering
Salary/Wage Range or Industry Benchmark: 60000 - 65000 CAD Yearly CAD 60000.00 65000.00 YEAR
Job Description & How to Apply Below
Location: Dawson Creek

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 , and follow OVG on , , , and .

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 will pay a salary of $60,000 to $65,000.

Benefits for FT roles:
Benefits:
Health, Dental and Vision insurance, and paid time off (vacation days, sick days, and holidays).

This position will remain open until September 30, 2024

About the Venue

The Ovintiv Events Centre is a state-of-the-art, multi-events centre with 4,500 permanent seats, and 27 VIP Luxury Suites, that is the premier entertainment facility for the entire British Columbia and Alberta Peace Region.

Responsibilities

  • Responsible for managing, developing and mentoring staff of 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,…
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