Executive Chef

PROOF OF THE PUDDING•Kansas City, KS

23h•Onsite

About The Position

Proof of the Pudding, an award-winning catering company, has partnered with Legends Field and is seeking an Executive Chef to oversee the culinary program for the stadium. This position will directly manage all culinary aspects of the premium hospitality and concessions programs during sporting events, catering, concerts, and other special events. The Executive Chef will provide hands-on leadership to ensure all aspects of the kitchen perform, operate, and deliver culinary creations that exceed guest expectations, while revenue is maximized, and expenses are effectively controlled.

Requirements

7+ years of leadership experience in Sports & Entertainment Premium Hospitality Operations, Food & Beverage, Operations Management – experience in high volume stadiums or special events is necessary.
A degree/training in the culinary arts, hospitality management, or equivalent.
Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures.
Knowledge of budget management, labor, and food costs.
Must live near or be willing to relocate to Kansas City, KS.
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.
Demonstrate comprehension of the job, including policies, practices, and relationships.
Possess the expertise and skill levels required of the job and perform with quality.
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.”
Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
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.
Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
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.
Contribute new ideas and suggestions to enhance productivity and efficiency.
Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
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.
Demonstrates a sense of urgency.
Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Plan and execute 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 General Manager 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.