Chef / Kitchen Manager

About the role

The Chef/Cook is responsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas. They coordinate hiring, scheduling, and training of all food service employees in food preparation and other activities as needed.

Responsibilities

• Plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments.
• Ensure consistent presentation and best quality of all food and beverage products and services throughout the venue, and other related areas for all events at all times daily.
• Aid in establishing and achieving predetermined profit objectives and desired standards of quality food, services, cleanliness, merchandising, promotion and services.
• Implement effective controls of food and labor costs within F&B areas while assisting in programs and menus to maximize food and beverage sales in all areas.
• Regularly review and evaluate customer satisfaction of menus, food quality, premium bar and all banquet catering services.
• Responsible for quality and service of food products, food handling, team building, training of all food positions and maintaining professional work procedures.
• Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing the best in quality F&B services, while being readily available & approachable for all team members.
• Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery planning. Always extend professionalism and courtesy to guests.
• Create, establish, and plan F&B menus for the entire operation including all catering, banquet, concessions, premium bars and backstage catering areas.
• Implement training programs and recipe cards for all foods and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines.
• Food Ordering- maintain professional vendor relationships within local community, assure timely delivery and maintain inventory of all food needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and improve budgeting guidelines.
• Plan team schedules and supervision of all food and beverage service employees to maximize productivity while minimizing labor costs to achieve and improve upon budgeted guidelines.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws; interview, hire, train and supervise employees including non-profit groups; assign and direct work and work locations; address complaints and resolve problems.
• Determine, develop, and implement policies, procedures and training to ensure food services, and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Plan and administer a training program within the department that will develop associates at all levels.
• Work with sales and event planners on customization of menus and culinary experiences for all events, conferences and meetings to ensure sales goals are obtained.

Qualifications

• Culinary Degree Preferred or 5 years’ facility F&B or culinary management experience in a similar high volume facility food service operation with similar duties and responsibilities.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.
• Knowledge of supervisory principles and practices.