Snapdragon Stadium Executive Chef

SUMMARY:

Directly oversees the production and culinary program at Snapdragon Stadium. Under routine direction, responsible for providing leadership, menu/recipe development, quality assurance for all food service locations and management of the stadium production in order to provide food items for concession operations and premium operations. Primary focus is to create cuisine that exceeds guest expectations while also delivering cost goals. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include strategic planning, budgeting, and forecasting; interviewing, hiring, and training employees; assigning, and directing work, appraising performances; rewarding, coaching, and disciplining employees; addressing complaints and resolving problems.

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

• Lead and cook by example while providing guidance to all team members.
• Establishes standards for menu content and ensures execution of all menus.
• 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, in addition must have direct interaction with guests and VIP's.
• Ability to multi-task and adapt to changing situations while maintaining a high-quality product and standard.
• Evaluates and recommends new products and ingredients.
• Develops culinary concepts, including kitchen layout and operation strategies on all new building and remodeling projects.
• 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.
• 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

• Provide supervision, leadership, training, and development of staff including but limited to production chefs, sous chefs, assistant cooks, and student culinary employees.
• Responsible for recruitment, training, 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.
• Manages and develops all culinary staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
• 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 financial product control and handling of all inventory and equipment.
• Develops strategies to evaluate, and control products and services of the culinary team.
• Prepares financial projections and forecasts cost/benefits for new projects and implements operational plans to achieve profit and growth goals and monitors expenditures.
• Controls all food costs daily and conducts inventory on a monthly basis.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

At least 5 years of experience as an Executive Chef in a high-volume sports or entertainment venue. Must have at least 3 years of Sport Service Culinary background. A certificate or degree in Culinary Arts is preferred. Strong communications, computer literacy, and proven leadership skills are required. Strong financial skills, and at least 3 years of experience in preparation and analysis of financial Profit & Loss (P&L) and budgeting. Computer savvy and proficient in Microsoft Office products and Google Workspace.

ServSafe Certified and Management Food Handler 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. Second language abilities in Spanish are helpful but not required. 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.

MATHEMATIC 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. Frequently stands, walks/moves at Snapdragon Stadium. Specific visual abilities required for this job include close vision and color vision for food preparation and safety.

WORK 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. May need to ascend/descend stairs.

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