Restaurant Chef | Full-Time | Port Wentworth Ice Cove

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Restaurant Chef | Full-Time | Port Wentworth Ice Cove

Location

US-GA-Port Wentworth

Job Post Information* : Posted Date

7 hours ago (8/16/2026 4:01 PM)

Job ID

2026-34020

Location Name

Port Wentworth Ice Cove

Category

Culinary / Kitchen Management

Type

Regular Full-Time

Location : Location

US-GA-Port Wentworth

Job Post Information* : External Company Name

Oak View Group

Job Post Information* : External Company URL

https://www.oakviewgroup.com/

Location : Postal Code

31407

Location : Address

18 Anchor Park Blvd

Job Post Information* : Post End Date

11/13/2026

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.

The Restaurant Chef is responsible for the effective management and operation of the public food 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 GM or executive chef. This is a key position for the effective and profitable operation of the business. The Restaurant 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 $60,000 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 November 13, 2026.

Ensures 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. Ensures that the purchasing and preparation of all food products meet OVG'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, sanitation, and quality standards. Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation, and counseling of kitchen staff. Promotes support and communication with the entire staff. Positively interacts with front-of-house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing