Executive Chef I - Tennessee Titans

Sodexo Live! (Salary)•Nashville, TN

23d•Onsite

About The Position

The Executive Chef I is responsible for leading culinary operations in the stadium, such as premium clubs, suites, or catering. This role supports the District Executive Chef in executing Sodexo Live!'s culinary vision, ensuring high standards of food quality, safety, and guest satisfaction. The Executive Chef I will manage kitchen staff, oversee food production, and contribute to menu development and operational efficiency. As an Executive Chef I at Sodexo Live!, you'll be the culinary leader behind unforgettable fan experiences. This role is ideal for a hands-on chef with strong leadership skills and a passion for sports entertainment.

Requirements

Proven experience as an Executive Chef in high-volume stadium or arenas venue.
Experience in menu development, cost control, and kitchen operations.
Ability to adapt to guest preferences, dietary needs, and emerging food trends.
Strong plating and presentation skills for upscale dining or event catering.
Skilled in team building, conflict resolution, and performance management.
In depth knowledge of culinary techniques, food safety regulations, and kitchen equipment.
Excellent leadership, communication, and organizational skills.
Culinary degree or equivalent professional experience preferred.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Nice To Haves

Culinary degree or equivalent professional experience preferred.

Responsibilities

Manage daily food production, including planning, preparation, and execution across the stadium.
Supervise and mentor sous chefs, cooks, and kitchen staff to foster a collaborative and high-performing team.
Create seasonal, event-specific, and client-driven menus that reflect creativity, sustainability, and local flavors.
Ensure adherence to Sodexo Culinary Standards, including recipe compliance, food safety, and sanitation protocols.
Recruit, train, and mentor a diverse culinary team including sous chefs, prep cooks, and kitchen staff.
Manage labor scheduling and staffing for high-volume event days.
Monitor food and labor costs, manage inventory, and implement strategies to reduce waste and optimize efficiency.
Collaborate with venue partners and Sodexo Live! leadership to align culinary offerings with brand and fan expectations.
Conduct ongoing training in culinary techniques, safety standards, and operational procedures.