Executive Chef - Destination KP

The Sports Facilities Companies•Kings Park, NY

About The Position

EXECUTIVE CHEF - DESTINATION KP Sports Facilities Management, LLC LOCATION: Kings Park, NY DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations.

Requirements

7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred
Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus)
Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing
Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations
Must be available on weekends, holidays, nights, and days
Must be able to work independently with minimal supervision
Effective time management skills
Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall)

Responsibilities

Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals
Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events)
Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance
Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams
Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning
Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries
Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance
Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs
Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade
Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions
Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling
Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience.
Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting
Performs other related duties as assigned by management