"Full Time - Snapdragon Stadium Executive Sous Chef"

Full Time - Snapdragon Stadium Executive Sous Chef

COMPENSATION:

Salary: $83,000.00-$90,000.00 annually

This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Assists Executive Chef in direction, planning, preparation, and production of all operations and events at Snapdragon Stadium.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CULINARY OPERATIONS

• Establishes standard for menu content and ensures execution of all menus.
• Supervises the preparation and production of all menus.
• Coordinates and participates in kitchen operations while monitoring food and labor costs.
• Develop and maintain recipes, portion specifications and preparation standards for all items, and ensure culinary staff is adhering to all guidelines.
• Develop excellent working relationships with branded partners/third party vendors and success in executing brand guidelines and developing those relationships with diversity in mind.
• Ability to multi-task and adapt to changing situations while maintaining a consistently high-quality product and standard.
• Ability to follow and write bulk recipes for production and service.
• Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'exceed standards.'
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Ensures all culinary operations have adequate food supplies at least one day in advance of the event.
• Acts on behalf of the Executive Chef in their absence.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

STAFFING & DEVELOPMENT

• Carries out leadership and supervisory responsibilities with a positive and professional approach in accordance with the organization's policies and applicable laws.
• Provide supervision, leadership, training, discipline and development of staff including but not limited to production chefs, sous chefs, assistant cooks, and student culinary employees.
• Responsible for recruitment, training, coaching, development, and evaluation of managerial, full-time, and part-time staff, to include knife training as requested by managers and Food Handlers training for all new Snapdragon Stadium employees.
• Optimizes staff productivity by creating staffing schedules
• Researches, formulates, and recommends new or upgraded policies and procedures.
• Completes and maintains ServSafe Managers certification.

GUEST SERVICES

• Develops operational strategies to address customer survey results and feedback.
• Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue.
• Manages recipe database, and highly involved in inventory management.
• Maintains a consistent presence on concourse and/or premium spaces.
• Manage special dietary needs.

FINANCIAL

• Practices proper product control and handling of all inventory and equipment and develops strategies to evaluate, and control products and services of culinary team.
• Controls all food and culinary labor costs daily and conducts inventory on a monthly basis.
• Controls inventory costs, portions, and minimizes waste.
• Assists Executive Chef in preparing annual budgets.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

At least 3 years of experience as an Executive Sous Chef or Sous Chef in a high-volume sports, entertainment, or large hotel environment or at least 3 years of experience as an Executive Chef. Certificate or degree in Culinary Arts preferred. At least 1 year of experience in financial management, including preparation and analysis of P&L statements and budgeting. Demonstrated strong leadership and supervisory skills. Excellent communication and time management skills. Computer proficiency required, including experience with Microsoft Office Suite (Word, Excel, Outlook) and Google Workspace. Ability to effectively manage operations in a high-volume, fast-paced culinary environment.

Servsafe Management Certificate preferred. Must have the ability to work a flexible schedule, including evenings, weekends, and holidays, based on operational needs.

This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver's license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization.

MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data.

REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds.

WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.

This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.

SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.