Executive Chef | Full-Time | Louisville Slugger Field

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. With an extensive portfolio of world-class owned venues and an impressive client roster featuring some of the most influential and highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide, Oak View Group offers unmatched 360-degree solutions for live entertainment venues. The company is recognized for its innovative approach, commitment to excellence, and dedication to enhancing the guest experience through premium food and beverage operations and event management. As a pioneering organization in the live event sector, Oak View Group prides itself on a culture that values diversity, inclusivity, and continuous growth, aiming to positively disrupt the sports and live entertainment fields. The Executive Chef plays a critical leadership role within Oak View Group’s Food & Beverage operations, specifically managing the culinary team as a central department in the venue’s overall F&B strategy. This full-time position offers an annual salary ranging between $68,000 and $78,000 and involves a dynamic, event-driven schedule that includes evenings and weekends. The Executive Chef is responsible for supervising, coaching, training, and mentoring a staff of 35 full-time and part-time culinary employees. The role demands the ability to independently handle employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. Beyond personnel management, the Executive Chef directs all kitchen activities aligned with company policies to ensure guest satisfaction, operational profitability, food safety compliance, and a positive working environment. This position requires active involvement in event planning support, budget and food cost control, food preparation and production, inventory management, sanitation and safety standards, employee training, and kitchen operations oversight. The Executive Chef ensures that all food products meet consistent standards of quality, appearance, and temperature, and that preparation adheres to recipe specifications and portion controls. Another key responsibility is developing and overseeing menus, guaranteeing that the culinary concepts and style remain consistent with Oak View Group’s high standards. This role entails coordinating equipment maintenance, ensuring kitchen readiness, managing catering setups, and fostering strong communication and teamwork among staff and between culinary and front-of-house teams. The ideal candidate will exhibit an outstanding professional presentation, exceptional interpersonal skills, self-direction, and a strong commitment to maintaining a compliant, cooperative, and harmonious work environment. They must demonstrate technical proficiency in food preparation methods and have experience managing kitchen staff in a full-service events venue. The Executive Chef is a pivotal staff member whose leadership profoundly impacts the venue’s food and beverage success and overall guest experience. Professional development and ongoing training for kitchen staff are prioritized, as well as supporting a work culture grounded in mutual respect, empowerment, and collaboration. Oak View Group emphasizes its position as an equal opportunity employer deeply committed to diversity and inclusion. The company seeks to create environments that mirror and celebrate the variety of backgrounds within the communities it serves, making a concerted effort to amplify diverse voices and foster innovative, high-quality service. This role, open until January 9, 2026, presents a unique opportunity for culinary leaders passionate about live events, venue operations, and delivering exceptional guest dining experiences in a fast-paced, ever-changing industry.

• Minimum of 3-5 years kitchen management experience
• professional appearance
• current Food Handler's card
• experience with employee scheduling in hospitality
• ability to obtain sanitation certification
• proficiency in food preparation methods
• effective communication skills
• ability to train and motivate staff
• problem-solving skills
• ability to work flexible hours including nights and weekends