Executive Chef | Full-Time | Phoenix Mercury Training Facility & Phoenix Suns HQ

Executive Chef | Full-Time | Phoenix Mercury Training Facility & Phoenix Suns HQ

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. The Executive Chef has primary responsibility for managing the culinary team within the venue's F&B operation and will supervise, coach, direct, train, and mentor employees, overseeing employment actions when needed. The Executive Chef will manage all aspects of employee relations to ensure a positive and compliant work environment.

As the culinary leader of the Mercury Training Facility, the Executive Chef oversees all aspects of food operations for players, coaches, and staff throughout the WNBA season. This role provides leadership, vision, and hands-on execution to ensure that meals fuel peak athletic performance, align with nutrition and wellness standards, and are presented at a high level. The Executive Chef manages the culinary team, directs menu planning and innovation, and ensures excellence in food quality, safety, and service.

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 including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This position will pay a salary of $75,000 to $85,000.

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 January 2, 2026.

About The Venue

The Mercury Training Facility is the brand-new, state-of-the-art home of the Phoenix Mercury. Purpose-built to support one of the most elite women's basketball programs in the world, the facility is dedicated to providing top-tier training, wellness, and nutrition environments for athletes and staff.

Responsibilities

• Manage, develop, and mentor staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
• Ensure event staff understand workplace expectations; provide ongoing training and mentoring; promote a positive, cooperative workplace; reinforce procedures; lead by example.
• Maintain budgeted food percentages through control measures including portion controls, inventory rotation, receiving and storage procedures, purchasing, and waste control.
• Control labor costs through scheduling, cross-training, and development of employees; monitor breaks and approve break documentation.
• Ensure purchasing and preparation meet Oak View Group standards; develop menus; monitor recipe specifications, portions, and production timing; ensure appearance, temperature, sanitation, and quality.
• Supervise line setup, prep, breakdown, and task delegation; coordinate storage, maintenance, and repair of kitchen equipment.
• Coordinate delivery and setup of catered services; manage kitchen staff training and new-employee orientation; build morale and empower staff.
• Maintain compliant employee relations; staff staffing, training, evaluation, and counseling; collaborate with front-of-house staff; rapidly solve problems.
• Ensure health, sanitation, safety, and employment regulations; reinforce standards and procedures with kitchen staff.
• Maintain kitchen records including inventories and invoicing; organize staff schedules and ensure appropriate coverage; enforce venue uniform policy.
• Promote teamwork through communication and goal setting; lead by example to maintain quality in product, service, and concept.
• Oversee production of staff meals to ensure they are on time, healthy, and substantial per meal calendar.
• Provide overall leadership, direction, and management of the culinary program at the Mercury Training Facility.
• Design and execute performance-driven menus tailored to athlete nutritional needs and dietary restrictions; collaborate with nutritionists and trainers to align with health goals.
• Lead, train, and mentor sous chefs and cooks; ensure consistent culinary standards.
• Uphold food safety, sanitation, and regulatory compliance (FIFO, ServSafe, HACCP).
• Oversee recipe development, production, and presentation for daily meals and special events.
• Maintain high standards of cleanliness and organization across kitchen areas and equipment.
• Lead hands-on in culinary execution and service delivery as a visible leader.

Qualifications

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 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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