Full Time - Snapdragon Stadium Premium Sous Chef

Full Time - Snapdragon Stadium Premium Sous Chef

COMPENSATION:

Salary: $73,000-$77,000 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:

Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Premium Department, including catering, clubs, and suites. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner.

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.

• Oversees the daily operations in the kitchen for suites, catering, clubs and other areas.
• Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations.
• Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands.
• Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives.
• Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management.
• Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets.
• Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty.
• Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction.
• Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority.
• Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits.
• Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs.
• Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate.
• Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs.
• 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.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred.

At least two years of catering production experience is required.

Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required.

Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required.

Valid Food Handler Certificate from the County of San Diego preferred.

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. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation.

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.