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.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• 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.
• Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources.
• Establishes, implements, and enforces operational policies, procedures, and standards.
• Develops and executes menus aligned with demand, market trends, and financial performance goals.
• Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control.
• Oversees food preparation and production through subordinate staff.
• Evaluates operational performance and implements process improvements.
• Resolves escalated customer issues and operational challenges.
• Directs compliance efforts related to health, safety, sanitation, and regulatory requirements.
• Establishes and monitors internal controls for inventory, purchasing, and cost management.
• Builds and maintains strategic relationships with internal and external stakeholders.
• Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations.
• Other duties as assigned.

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.

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.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• 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.
• Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources.
• Establishes, implements, and enforces operational policies, procedures, and standards.
• Develops and executes menus aligned with demand, market trends, and financial performance goals.
• Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control.
• Oversees food preparation and production through subordinate staff.
• Evaluates operational performance and implements process improvements.
• Resolves escalated customer issues and operational challenges.
• Directs compliance efforts related to health, safety, sanitation, and regulatory requirements.
• Establishes and monitors internal controls for inventory, purchasing, and cost management.
• Builds and maintains strategic relationships with internal and external stakeholders.
• Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations.
• Other duties as assigned.

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.