Chef Jobs

About The Position

Requirements

• Culinary degree preferred or at least 3 years of related culinary leadership experience required in catering, special events, or high-volume settings
• Requires advanced knowledge of the principles and practices within the food profession
• Must have ability to maintain effective client and customer rapport for mutually beneficial business relationships
• Must have excellent communication and organizational skills
• Must be comfortable working in a collaborative team dynamic
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to walk and stand for extended periods of time
• Must have availability to work event-based hours including evening, weekend, and potentially holiday hours

Responsibilities

• Oversee the culinary team supporting daily operations and special events within concessions, premium, and catering
• Manage menu design, development, and costing, create production sheets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends
• Maintain effective client and customer rapport
• Coach and develop culinary and kitchen employees on best practice food production techniques
• Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data
• Ensure proper culinary standards are met for food production, presentation, and service
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Comply with all applicable safety, health, and union policies, rules and regulations