Chef

About the role

The Chef is responsible for managing all aspects of food services at the Pelham Civic Complex, including kitchens, concessions, VIP suites, party decks, conference center, premium bars, kiosks, and artist/catering teams. They oversee hiring, scheduling, and training of all food service employees, ensuring compliance with VenuWorks sanitation standards and adherence to budgetary goals.

Responsibilities

• Plan and direct all functions of kitchen administration, food production planning, menu development, and pricing for all F&B guest services.
• Ensure consistent presentation and quality of food and beverage products throughout the venue.
• Achieve predetermined food service profit objectives and desired quality standards.
• Implement effective controls of food cost and labor costs.
• Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and high-quality food service.
• Handle guest concerns proactively and follow property-specific second effort and recovery plans.
• Create and establish menus for various events, including catering, banquet, concessions, VIP, and backstage catering areas.
• Train all food service positions and maintain professional work procedures.
• Work closely with sales and event planners to customize menus and culinary experiences for all events.
• Manage kitchen staff schedules and ensure proper food preparation and presentation standards.
• Carry out supervisory responsibilities, including interviewing, hiring, training, and supervising employees.
• Work with venue leadership to deliver food quality and service standards to all events.

Qualifications

• Culinary degree preferred but not mandatory, or 3 years of facility or culinary management experience in a similar high-volume facility food service operation.
• Experience working in a computer network environment, using Microsoft Word, Excel, POS equipment, and digital menu boards.
• Knowledge of supervisory principles and practices.
• Current, valid driver's license and a working home phone accessible by building management.
• Current certifications and licenses required by local, state, and federal guidelines for food production management.
• ServSafe certification through the National Restaurant Association or ability to obtain within six months of employment.
• Effective communication skills, including oral and electronic communication.
• Mathematical skills, including ability to calculate figures and amounts, apply concepts of math on Excel spreadsheets, and use basic algebra and geometry.
• Physical demands include regular reaching, standing, walking, sitting, and lifting up to 50 pounds.