Catering Services, Continuous Improvement, Cook Dishes, Cost Control, Cross-Functional, Culinary Operations, Diversity, Food Delivery, Food Presentation, Food Quality, Inventory Management, Inventory Reports, Leadership, Mentoring, Menu Development, Profit & Loss
We seek an experienced Executive Chef to lead high-volume culinary operations in a dynamic live-events venue seating up to 1,500 fans.
- Lead and motivate culinary teams to deliver exceptional food quality, presentation, and service standards.
- Recruit, train, and mentor staff, fostering a culture of collaboration and continuous improvement.
- Develop innovative menus, adapt to culinary trends, and ensure menu profitability.
- Collaborate with cross-functional teams, uphold service pillars, and drive culinary innovation.
- Manage food sourcing, cost controls, inventory, and financial reporting to optimize operations.
- Ensure staffing and labor cost efficiency while maintaining high energy and hands-on leadership.
- Minimum 5 years in high-volume culinary environments, with experience in large events and catering.
All applicants must be at least 18 years old; we are an equal opportunity employer committed to diversity and inclusion.