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60 Oak View Group Executive Chef Jobs Hiring in Los Angeles, CA

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What are the key skills and qualifications needed to thrive as an Executive Chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges Executive Chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What are Executive Chefs?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

Do executive chefs get paid well?

Executive chefs typically earn a high salary due to their leadership role in kitchens, with pay varying based on location, experience, and establishment size. In general, they are among the better-paid positions in the culinary industry, often supplemented by bonuses and benefits. Strong management skills and culinary expertise are essential for higher compensation.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What is it like to work at Oak View Group?

Oak View Group is a dynamic and innovative company that prioritizes collaboration, creativity, and a passion for the live events industry. The company's structure is designed to foster a fast-paced and entrepreneurial environment, with a flat organizational hierarchy and cross-functional teams working together to drive projects forward. As a leading player in the live events industry, Oak View Group offers a unique opportunity for professionals to be part of a forward-thinking organization that is shaping the future of entertainment and sports.

Do workers at Oak View Group get paid breaks?

Sometimes. Only some people get paid breaks.
51% of people say they don’t get paid breaks.
Based on data from 37 people who took the Breakroom Quiz between December 2024 and March 2026.

Does Oak View Group pay people when they’re sick?

Sometimes. Only some people get paid when they’re sick.
62% of people say they wouldn’t get paid if they were sick but scheduled to work.
Based on data from 50 people who took the Breakroom Quiz between March 2025 and March 2026.

At Oak View Group, are sick days and vacation days separate paid time off?

Sick days and vacation days are separate paid time off.
78% of people say they don’t have to use vacation days when they’re out sick.
Based on data from 18 people who took the Breakroom Quiz between June 2025 and March 2026.

Is the health insurance from Oak View Group affordable enough for their workers?

Most people say the health insurance costs are okay.
85% of people say the health insurance costs are okay
Based on data from 20 people who took the Breakroom Quiz between April 2025 and March 2026.

Do people get paid time off at Oak View Group?

Some people get paid time off from work.
40% of people say they don’t get paid time off.
Based on data from 35 people who took the Breakroom Quiz between June 2025 and March 2026.

How far ahead of time do people find out their work schedule?

Most people find out their schedule less than four weeks ahead of time.
  • 49% of people with changing schedules find out their shifts one week or less ahead of time.
  • 24% of people with changing schedules find out their shifts two weeks ahead of time.
  • 10% of people with changing schedules find out their shifts three weeks ahead of time.
  • 17% of people with changing schedules find out their shifts four weeks or more ahead of time.

Based on data from 41 people who took the Breakroom Quiz between April 2025 and March 2026.

Do workers at Oak View Group worry about hours?

Some people worry about getting enough hours.
41% of people report they worry about getting enough hours.
Based on data from 44 people who took the Breakroom Quiz between March 2025 and March 2026.

Do Oak View Group workers get to choose the shifts they work?

Some people don’t get to choose which shifts they work.
44% report that they don’t have enough control over which shifts they work.
Based on data from 32 people who took the Breakroom Quiz between March 2025 and March 2026.

How easy is it for Oak View Group workers to change shifts?

Most people find it easy to change shifts.
74% of people report that it’s easy to change shifts if they need to.
Based on data from 43 people who took the Breakroom Quiz between November 2024 and March 2026.

How easy is it to get time off at Oak View Group?

Most people find it easy to get time off.
71% of people report it’s easy to get time off.
Based on data from 42 people who took the Breakroom Quiz between February 2025 and February 2026.

Do Oak View Group managers change schedules at the last minute?

Most managers don’t change people’s schedules at the last minute.
74% of people say their manager doesn’t change their shift schedule at the last minute.
Based on data from 46 people who took the Breakroom Quiz between March 2025 and March 2026.

Do workers at Oak View Group do extra work that they don't get paid for?

Rarely. Most people don’t do unpaid extra work.
89% of people report that they don’t do extra unpaid work.
Based on data from 45 people who took the Breakroom Quiz between March 2025 and March 2026.

How easy is it to take sick days at Oak View Group?

Most people find it easy to take sick days.
80% of people report that it’s easy to take time off if they are sick.
Based on data from 44 people who took the Breakroom Quiz between March 2025 and March 2026.

Is a Oak View Group job good for students?

Most students say this is a good place to work if you’re studying.
85% of students report this is a good place to work if you’re studying.
Based on data from 20 people who took the Breakroom Quiz between December 2024 and March 2026.

Is working at Oak View Group good if you’re a parent or caregiver?

Most parents and caregivers say this is a bad place to work.
79% of people who care for a child or other relative report this isn’t a good place to work.
Based on data from 14 people who took the Breakroom Quiz between January 2025 and January 2026.

Do people at Oak View Group feel treated with respect by their managers?

Most people feel treated with respect by their managers.
88% of people say they’re treated with respect by their managers.
Based on data from 43 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people at Oak View Group get to take their breaks without interruption?

Only some people get breaks without interruption.
42% of people report that their breaks get interrupted.
Based on data from 33 people who took the Breakroom Quiz between March 2025 and March 2026.

Is it stressful to work at Oak View Group?

Some people feel stressed out here.
60% of people say they often feel stressed out at work.
Based on data from 45 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people at Oak View Group enjoy their jobs?

Most people enjoy their job.
80% of people report they enjoy their job.
Based on data from 45 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people at Oak View Group recommend working with their team?

Only some people recommend working with their team.
42% of people report that they wouldn’t recommend working with their immediate team to a friend.
Based on data from 52 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people get enough training when they start at Oak View Group?

Some people didn’t get enough training when they started.
51% of people report they didn’t get enough training when they started working here.
Based on data from 45 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people get support to advance at Oak View Group?

Only some people are given support to advance their career here.
In the last year, 54% of people report not being given support to advance their career here.
Based on data from 48 people who took the Breakroom Quiz between March 2025 and March 2026.

Do people think Oak View Group’s headquarters understands what’s happening where they work?

Most people think headquarters doesn’t understand what’s happening where they work.
69% of people think that this employer’s headquarters or owners don’t have a good understanding of what’s really happening where they work.
Based on data from 42 people who took the Breakroom Quiz between March 2025 and March 2026.

Do workers feel well informed about how Oak View Group is doing?

Only some people feel well informed about how the company is doing.
67% of people feel that they aren’t kept well informed about how the company is doing as a whole.
Based on data from 39 people who took the Breakroom Quiz between March 2025 and March 2026.
What are the most popular jobs at Oak View Group in Los Angeles?
What are the most popular cities for Oak View Group Executive Chef Jobs?
Infographic showing various Executive Chef job openings at Oak View Group in Los Angeles, CA as of May 2026, with employment types broken down into 42% Full Time, and 58% Part Time. Highlights an 100% Physical job distribution.

Executive Chef | Full-Time | Lucas Museum of Narrative Art

Oak View Group

Los Angeles, CA • On-site

$145K - $170K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 14 days ago

Oak View Group rating

6.3

Company rating: 6.3 out of 10

Based on 78 frontline employees who took The Breakroom Quiz

19th of 34 rated event venues

Job description

Executive Chef | Full-Time | Lucas Museum of Narrative Art
Location
US-CA-Los Angeles

Job Post Information*: External Company Name Oak View Group

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 supervisor, 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 will take full ownership and responsibility for the culinary operations at The Lucas Museum of Narrative Art. This extensive role encompasses the restaurant, the food hall, and private events (including offsite commissary kitchen) operation within the museum. The core objective is to achieve both operational and commercial success for these diverse food and beverage spaces and verticals, ensuring that product, service, and the highest quality standards are consistently maintained.

This position involves comprehensive oversight of all day-to-day culinary management aspects, with a mandate to guarantee the delivery of the museum's culinary product in terms of quality, consistency, and presentation, all while adhering to the financial constraints of the annual budget.
This role also includes:
  • Staying fully aware and up to date with new culinary trends and proactively diversifying food and beverage offerings.
  • Championing the sustainability agenda within the museum's culinary operations, aligning with the building's ethos.
  • Developing extended relationships with internal museum tenants or partners for their food and beverage catering requirements, understanding their individual needs, and actively participating in tastings for new events opportunities.
  • Presenting to potential private events clients along with the sales team to win high-profile event bids.
  • Being fully aware of and contributing to the technology utilized within the museum, such as any relevant apps, to ensure it is maintained, kept up-to-date, and current.

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 required.

This role pays an annual salary of $145,000-$170,000 and is bonus eligible

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 July 31, 2026.

About the Venue
The Lucas Museum of Narrative Art celebrates the power of visual storytelling. Founded by George Lucas and Mellody Hobson, the museum explores how images move us and shape our collective memory. From Frida Kahlo’s self-portrait to Norman Rockwell’s scenes of everyday life to Charles White’s portraits of dignity. Each invites reflection. Each tells a story.

The museum is located in Expo Park in South LA and will open to the public on September 22, 2026.

Responsibilities:
Culinary and Kitchen Management:
  • Manage all food ordering and stock rotation, including the preparation of weekly and monthly reporting (inventory, labor, and COGS).
  • Construct and maintain an effective operational structure and build strong relationships with logistical partners to ensure timely delivery of products.
  • Allocate and manage time efficiently to cover all operational, administrative, and trend-related aspects across all museum outlets. This includes managing outlet concepts (like concessions and retail), kitchen budgets, cost of sales, staffing schedules audits against budget, Profit & Loss (P&L) reporting, and participating in Front of House (FOH) and Event meetings (BEO).
  • Introduce reasonable logistical operational delivery solutions to efficiently provide food service to multiple floors or areas within the museum site.
  • Implement and collate Standard Operating Procedures (SOPs) and recipes as required for generic kitchen procedures.
  • Compile all staffing schedules for kitchen and Kitchen Porter staff, aligning with budget requirements and utilizing approved systems.
  • Undertake regular daily debriefing sessions with key kitchen staff and attend leadership meetings to drive the business forward and maintain a key action list.
Health, Safety, and Food Safety Management:
  • Maintain high levels of food hygiene practices and due diligence as designated by legislation, including all HACCP, Health & Safety (H&S), and Food Safety recording and documentation, following any and all local, municipal, and company policies and procedures alongside chosen partners.
  • Be an integral part of managing H&S in the workplace, actively participating in monthly H&S meetings and audits.
  • Ensure follow-up communication to internal FOH, Back of House (BOH), and general management regarding action plans.
  • Provide accurate data records and follow-up of internal data sheets (MSDS) by maintaining an up-to-date compliance diary and compliance center for all kitchens and teams.
Menu Design and Development:
  • Develop all menu changes in collaboration with on-site management team, regional executives, and Global Culinary Director. This includes arranging tastings and specifications for all menus for final approval by key stakeholders.
  • Adhere to any and all sustainability principles and initiatives in the selection and use of products for menus.
  • Complete and review allocated costs of menu changes and daily specials to ensure smooth implementation of any menu changes following approved processes.
  • Format all menus, recipes, and files, including methods and yields, and implement systems that are followed and documented using the company's recipe management tools.
  • Maintain and update the recipe database, proactively adjusting pricing and products based on market fluctuations of costs.
  • Conduct frequent menu engineering reports to analyze sales patterns of dishes and make appropriate decisions based on the information presented.
  • Conduct frequent quality checks of the restaurant, café, and concession offerings to ensure they are in line with the museum's own standards and remain competitive.
  • Collaborate closely with the corporate culinary leadership on new dishes, ensuring they align with the museum's concept and overall culinary vision for the business.
Financial Management and Profitability:
  • Maintain budgets set for food purchasing, labor costs, and general costs associated with culinary operations.
  • Ensure all ingredient prices are regularly checked using the company's recipe management tool, verifying prices are competitive and aligned with market value.
  • Ensure all menu items are appropriately and correctly costed.
  • Ensure that there is no over ordering and food wastage is kept to a minimum.
  • Use existing nominated suppliers only, leverage any contracted pricing, and liaising closely with the procurement department on any challenges or required changes to set product baskets.
  • Sign off weekly produced budgets and timesheets and prepare accurate data for monthly payroll for the culinary department.
  • Check, monitor, and approve invoices, working closely with the venue's Area Finance Manager.
  • Assist with track, and oversee weekly flash reports pertaining to Food Cost of Sales (COS).
  • Maintain adequate and appropriate tracking of culinary department labor budgets to ensure alignment with approved numbers.
  • Support across the venue with events, offering culinary staff assistance as needed to help keep costs aligned.
Staff Training and Development:
  • Supervise, motivate, and manage all kitchen and BOH staff to ensure they are working under the museum's culinary brand and guidelines, as well as the overall building ethos.
  • Identify, define, and retain key talent within the kitchen department by ensuring adequate succession planning and career progression in collaboration with Human Resources and the senior management team.
  • Ensure provision of Health & Safety and Food Safety training (local and ServSafe), as well as general development, coaching, or counseling for any staff member in accordance with internal policies and SOPs.
  • Supervise the correct induction process for all new culinary employees on site.

Key Performance Indicators (KPIs):
  • Financial/Cost of Sales (COS): Demonstrate a full understanding of kitchen budgets and the allocation of food and labor percentages, working to be in line with approved numbers and margins.
  • Guest Satisfaction/Quality of Food: Achieve set targets for guest feedback and satisfaction from the different operational channels.
  • Health & Safety & Sustainability: Achieve set targets pertaining to staff training, Food Safety audits, and local Health Department inspections. Achieve site-level goals for the implementation of sustainability initiatives.
  • Staff Engagement/Development/People Management Skills: Achieve set targets in conducting regular team meetings, reviews, survey participation, and maintaining staff retention at desired levels.
  • Purchasing: Ensure alignment to internal procurement guidelines.

Qualifications:
Essential:
  • Proven track record of achieving and exceeding set operational targets and work experience within a similar food service management or fast-paced retail environment.
  • 5-7 or more years of senior kitchen leadership in multi-faceted venues.
  • Advanced administrative and computer skills.
  • Strong budget and report writing abilities..
  • Fluency in written and spoken English; Spanish a plus.
  • Ability to write menus that are both creative and profitable.
  • ServSafe Certified – Manager Level.
  • Strong people management and communication skills, with the ability to effectively lead a team of more than 40 people.
  • Obsessive about planning, time management, and organizational skills.
  • Flexibility in work shifts and hours (weekends and holidays).
  • Proactive, team-oriented working approach.
  • Ability to meet deadlines under pressure.
  • Punctuality and reliability.
  • Ability to work independently.
  • Ability to collaborate with others.
  • Strong interest in food development and trends.
  • The ability to positively influence others' actions, decisions, opinions, or thinking.
Desirable:
  • Culinary Arts Diploma (e.g., Associate's or Bachelor's degrees in Culinary Arts).
  • Hospitality management degree or bachelor's in applied science in hospitality, catering, or event management.

Strengthened by our Differences. United to Make a Difference
At 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 Employer
Oak 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.

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