Executive Chef Baylor Club

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.

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 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 $85,000-$95,000

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 31, 2026.

In 2014, leaders from Baylor University and the Waco community came together to form a new private club for Baylor alumni and staff, as well as the general Waco professional, civic, and social community.
Baylor Club is unique because it’s one of the few private clubs in the nation located on a university campus. As a member of the Baylor University and Waco communities, Baylor Club is proud to be part of the rich heritage and tradition of Baylor University. From the club's floor-to-ceiling windows, members and their guests enjoy panoramic views of McLane Stadium and downtown Waco over the Brazos River.

• 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, effective purchasing procedures, kitchen security procedures, and waste…