Executive Chef at The Oncenter

Legends Global•Syracuse, NY

2d•$70,000 - $80,000•Onsite

About The Position

This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions.

Requirements

Minimum of four (4) years of hands-on experience in a banquet facility producing meals for large or multiple events.
Two-year associate degree in culinary arts, or a combination of education and experience.
Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment.
Ability to use, maintain, and train others to use food service and kitchen equipment.
Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry.
Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Ability to interact with all levels of staff, including management.
Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette.
Ability to make professional, independent, and good judgment decisions within proper policy and procedures.
Ability to work under limited supervision – independently and as part of a team.
Ability to work nights, weekends, and holidays depending on event needs.
Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.
Must have the ability to lift, push, and pull 50+lbs.
Must be able to stand or walk for long periods of time.
Ability to work in a noisy, fast-paced environment.

Nice To Haves

Previous leadership experience preferred.
ServSafe & TIPS certification preferred.

Responsibilities

Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service.
Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets.
Coordinate with event planners, sales teams, and clients to customize menus for specific events.
Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees.
Manage kitchen staff, providing guidance, training, and leadership.
Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards.
Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation.
Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices.
Stay up to date on culinary trends and innovations to elevate the convention center's offerings.
Assist in hiring and onboarding processes, including interviewing, orientation, and training.
Direct, develop, and coach departmental personnel in line with organizational policies and laws.
Implement corrective action procedures in collaboration with Human Resources.
Other duties as assigned.