Chef

ASM Global•Ontario, CA

14d•$85,000 - $90,000•Onsite

About The Position

The Chef serves as the senior culinary leader responsible for setting culinary vision, standards, and financial discipline across assigned venues, including Toyota Arena, ONT Field, and the Convention Center. This role is strategic in nature and provides leadership, oversight, and accountability through Sous Chefs and Kitchen Supervisors to ensure consistent quality, profitability, and compliance.

Requirements

Must be 21 years of age
High school diploma or GED required; additional education in supply chain, business, or hospitality preferred
Culinary degree or equivalent professional training required
Minimum of 7–10+ years of progressive culinary executive leadership experience
Multi-unit, high-volume arena, stadium, or large-venue experience strongly preferred
Proven experience managing food costs, labor, and inventory systems
Strong leadership, communication, and organizational skills
Ability to work evenings, weekends, and holidays
SERV Safe / Food Handler Certification (required within 30 days of hire)
Provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork
Ability to work with minimal supervision
Ability to interact with all levels of customers and staff including management
Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
Communicate effectively both verbally and in writing with all staff and vendors.
Be detail oriented
Always present a professional appearance and demeanor during the workday
Excellent organizational and planning skills
Excellent communication and interpersonal skills
Strong customer service orientation
Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service.
Positive attitude and neat appearance
Work ethics encourages strong urgency and quality in a team environment
Ability to stand and walk for extended periods
Ability to lift up to 50 lbs.
Ability to work flexible hours including nights, weekends, and holidays
This position may require work inside or outside of the building, as needed by events.
Employees may be scheduled to work until 12:00am or later.
Must be able to pass background.
Employee should use precautions & follow safety guidelines.

Nice To Haves

Multi-unit, high-volume arena, stadium, or large-venue experience strongly preferred
additional education in supply chain, business, or hospitality preferred

Responsibilities

Establish and maintain culinary vision, menu standards, and consistency across all venues
Lead menu strategy, innovation, and seasonal planning for concessions, premium, and catering
Oversee recipe development, costing, and profitability in inventory management systems in partnership with F&B leadership
Provide leadership, mentorship, and performance oversight to Sous Chefs and Kitchen Supervisors
Approve culinary staffing models, labor strategies, and scheduling frameworks
Partner with Purchasing and F&B leadership on vendor standards and product selection
Review and analyze food, labor, and overhead costs to meet budgetary objectives
Ensure compliance with all health, sanitation, safety, and regulatory standards
Resolve escalated culinary, operational, and guest service issues
Self-Motivated
Ensure culinary readiness and execution for all events and major activations
Uphold company policies, procedures, and culture
Other duties as assigned