Executive Chef - Mississippi State University

PROOF OF THE PUDDING

17h•Hybrid

About The Position

Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. We are currently seeking an Executive Chef for Mississippi State University (MSU), located in Starkville, MS to provide strong culinary leadership for all premium operations at Davis Wade Stadium (Football), Duby Noble Field (Baseball), and other varied athletic events. Mississippi State University is a large campus in the heart of Mississippi where the Bulldogs reign supreme. Football games bring in 65,000 fans and their new, top of the line baseball facility houses the 2021 College World Series Champions.

Requirements

7+ years in a lead culinary role, experience in Sports & Entertainment/Stadium premium suites catering is necessary
A degree/training in the culinary arts, hospitality management, or equivalent.
Must be a proven leader that can coach and engage a team.
Must be a chef who thrives on creativity, customer satisfaction and flavor profiles
Must have impeccable integrity for the business, the community and the Proof of the Pudding Team
Must live near or be willing to relocate to Starkville, MS.
Capable of producing a consistent product in high volume
Excellent listening and communication skills
Ability to run a business as if you own it
Exceptional knife skills, knowledge of a variety of culinary techniques, and the ability to teach these skills
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Execution of premium culinary operations including planning, ordering, menu creation, and execution of all game day and event menus.
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; and maintaining security systems.
Managing and working very closely with Account Executive(s) to fully understand event details including custom menus, event set up, and event specifics.
Responsible for all culinary aspects of gameday food service areas
Total execution of events and food service while maintaining the highest level of food quality and presentation
Purchasing and inventory management for all culinary operations
Meets venue financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Create weekly financial reporting, to include declining balance, invoice tracking and labor vs. sales reports
Develop, implement, and communicate creative menu items that adhere to the Proof of the Pudding standard of innovation and excellence
Manage financial goals and food cost while maintaining and tracking the venue’s budget
Responsible for training, accountability, and scheduling of the culinary staff
Working with the HR team to ensure schedules for FOH & BOH are concurrent with scheduled events
Lead and coach culinary department to develop a strong and growing team.
Performs other related duties as needed.