Executive Chef - Circuit of the Americas

PROOF OF THE PUDDING•Austin, TX

3d•$110,000 - $130,000

About The Position

Proof of the Pudding is hiring an Executive Chef to lead the food service team at Circuit of the Americas (COTA), headquartered at the venue near Austin, Texas. The role oversees day-to-day culinary operations and plans and executes large-scale events at a premier motorsports and entertainment destination spanning 1,500 acres. COTA food service includes event hospitality and concessions, a daily staff café, concerts, and year-round racing events, including the Grand Prix. The Executive Chef is responsible for culinary planning and execution, menu development, purchasing and ordering, staff leadership, event logistics, food quality, safety and sanitation, and financial performance. The role works closely with sales, operations, staffing, HR, clients, subcontractors, and event partners to coordinate service, schedules, budgets, equipment, and production. The position includes office work and movement throughout the venue, which may involve indoor and outdoor areas and temporary structures.

Requirements

At least 8 years of experience in a leadership culinary role.
Experience in S&E, racetrack catering, or large-scale events.
Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures.
Self-motivation, desire to learn, and enthusiasm for a fast-paced, demanding, collaborative environment.
Interpersonal skills and demeanor suited to maintaining a safe, equitable, and inclusive work environment.
Must live near Austin, Texas, or be willing to relocate there.
Strong listening and communication skills.
Proven time-management and delegation abilities.
Ability to produce consistent, high-volume food across multiple service times per day.
Ability to build and maintain positive client relationships.

Responsibilities

Lead culinary operations, including planning, ordering, menu creation, and supervision of special-event production and menus.
Develop menus and staff, plan event logistics, and execute events.
Coordinate with sales, operations, and staffing teams to communicate and align all aspects of service.
Forecast financial requirements, prepare the annual budget, schedule expenditures, analyze variances, and initiate corrective actions.
Prepare financial reporting, including declining-balance, invoice-tracking, and labor-versus-sales reports.
Develop, implement, and communicate creative menu items that meet venue standards.
Execute special events and food service while maintaining high food quality and presentation.
Manage financial goals, food costs, and the culinary budget across multiple concurrent events.
Ensure safety and sanitation in kitchen and food-service areas.
Maintain the morale of the kitchen and culinary team.
Schedule staff and food production according to business demands, coordinating with staffing and sales departments to maintain communication and budgets.
Train, hold accountable, and schedule culinary staff.
Work with HR to coordinate FOH and BOH schedules with scheduled events.
Oversee special-event logistics, including equipment needs and kitchen layouts.
Develop prep sheets, food distribution plans, and efficient culinary event logistics.
Build and maintain relationships with subcontractors and third parties.
Execute third-party event contracts and assist the operations team with partner logistics.
Perform other related duties as needed.