Executive Chef - Georgia National Fairgrounds & Agricenter

PROOF OF THE PUDDING•Perry, GA

22d•$70,000 - $80,000•Onsite

About The Position

Proof of the Pudding is an award-winning catering company with a commitment to creating quality culinary innovations. This standard was upheld through the expansion into Sports and Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, Raceways & more. Our newest partner, The Georgia National Fairgrounds and Agricenter is a premier multi-purpose event facility dedicated to promoting Georgia’s agricultural heritage while hosting a wide variety of events, exhibitions, conventions, livestock shows, concerts, and community activities throughout the year. Located in Perry, Georgia, the Agricenter serves as a hub for education, entertainment, tourism, and economic development, welcoming visitors from across the state and region. We are seeking an experienced culinary leader to join our growing Sports & Entertainment team as the Executive Chef for the Georgia National Fairgrounds and Agricenter. This Chef will oversee the day-to-day responsibilities as well as planning the execution of the events. The ideal candidate has proven experience in large scale catering, is a strong leader with a mindset for team development, and is a creative and talented chef.

Requirements

8+ years in a leadership culinary role
Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures
Must have impeccable integrity for the business, the community and the Proof of the Pudding Team.
Possess the necessary qualities of self- motivation, desire to learn, and enthusiasm for working in a fast-paced, demanding, collaborative environment
Possess the necessary interpersonal skills and demeanor for maintaining a safe, equitable and inclusive work environment
Must live near or be willing to relocate to Perry, GA
Proven experience building and maintaining positive relationships with clients
Excellent listening and communication skills
Proven time management and delegation abilities
Capable of producing a consistent product in high volume for multiple service times per day
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 culinary operations including planning, ordering, menu creation, and supervision of all event production and menus.
Work closely with the GNFA client for menu development, logistical planning, and event day execution
Work closely with the sales, operations, and staffing teams to ensure all aspects of service are discussed and understood by all
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
Execution of events and food service while maintaining the highest level of food quality and presentation
Manage financial goals and food cost of multiple coinciding events while maintaining and tracking the culinary budget
Ensure proper safety and sanitation of all kitchen/food service areas
Create and maintain the overall moral of the kitchen and culinary team
Schedule staff and food production in accordance with the demands of business by working closely with the staffing and sales departments to ensure communication and budgets are kept
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
Oversee logistical planning and execution of events including communicating equipment needs and kitchen layouts
Develop comprehensive prep sheets, food distribution plans, and efficient culinary event logistics
Create relationships and maintain existing relations with subcontractors and 3rd parties
Execute 3rd party contracts for events, assist in all logistical planning for partners with the operations team
Performs other related duties as needed
Provide hands-on leadership to ensure all aspects of the kitchen performs, operates, and delivers culinary creations that exceed guest expectations, while revenue is maximized, and expenses are effectively controlled.
This position will be active and onsite at all events as necessary and office out of the venue on the day to day.