Chef - Steelgrove Amphitheater

The Sports Facilities Companies•Elizabethtown, KY

About The Position

The Chef effectively manages all aspects of food and beverage at Steelgrove Amphitheater. The role prepares, cooks, and presents food according to facility standards and helps deliver an exceptional food and beverage experience for guests. The Chef manages food production for regular service and special events, supervises kitchen staff, ensures food safety and regulatory compliance, oversees menu development, and manages inventory and cost controls. Steelgrove Amphitheater is a sport, recreation, and entertainment destination in Elizabethtown, Kentucky, managed by Sports Facilities Management, LLC, a Sports Facilities Companies company. The organization describes its culture as collaborative, accountable, entrepreneurial, and service-oriented, with opportunities for career growth. This is a full-time, exempt position reporting to the Food & Beverage Manager. The work environment is fast-paced, with limited exposure to physical risk and limited physical effort required. The role requires infrequent lifting or moving of up to 30 pounds and availability on weekends, nights, and some weekdays.

Requirements

Understand and follow oral and written instructions.
Be available to work weekends, nights, and some weekdays.
Be able to work independently with minimal supervision.
Have effective time management skills.
Be able to lift and/or move up to 30 pounds infrequently.

Nice To Haves

Prior experience in the food industry is preferred.

Responsibilities

Manage food production and presentation for facility food and beverage service and special events, ensuring a quality, consistent product.
Train kitchen team members and assign duties during food preparation, cooking, and garnishment.
Ensure proper receiving, storage, including temperature settings, and rotation of food products in compliance with Health Department regulations.
Follow procedures for cost control and quality.
Create and oversee menu items.
Supervise daily and monthly cleaning of walk-ins in accordance with Health Department regulations.
Report equipment in need of repair.
Cook and prepare food.
Serve food in predetermined portion sizes and at the correct temperature.
Maintain the appearance of equipment and serving counters.
Manage monthly inventory and cost control.
Clean the kitchen area before and after business hours.
Scrub, sanitize, and store pots, pans, utensils, and dishes.
Develop new menu and marketing ideas reflecting demand and trends; research new food and beverage products; and implement menu strategies suited to event demographics and time of year.
Perform other related duties as required.