The Executive Chef oversees all culinary operations at a high-volume event venue, including concessions, catering, VIP services, and special events.
They lead back-of-house teams, ensuring food quality, consistency, sanitation, and safety standards are met, while developing innovative menus aligned with current trends.
Responsible for managing food and labor costs, inventory, and vendor relationships, the Executive Chef creates staffing plans and monitors financial performance.
They recruit, train, and develop staff, fostering a culture of accountability, teamwork, and safety.
Ensuring compliance with health regulations, maintaining equipment, and partnering with other departments are key duties.
They collaborate with event and operations teams to deliver exceptional guest experiences and represent the venue in the community.
Qualifications include 7+ years of culinary leadership in a high-volume setting, culinary certifications, and strong management skills.
Must work flexible hours and handle physically demanding tasks in a fast-paced environment.